Mochi Matcha Anko recipe

Name: Recette de Mochi Matcha Anko
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g de farine de riz gluant; 20 cl de lait; 80 g de chocolat blanc; 60 g de sucre; 1 c. à soupe de matcha en poudre; 4 g de gelatine; 20 cl de crème entière 35%; 1 jaune d’oeuf; 100 g d’anko; 40 cl crème liquide; 1 g gélatine; 100 g de fruits rouges; 25 g de sucre; 2 g gélatine

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Portion

Preparation time

1 hour

Cooking time

30 minutes

Mochi Matcha Anko are soft Japanese sweets with a delicate green tea flavor and a sweet red bean paste (anko) filling. Their tender, slightly elastic texture melts in the mouth. Perfect for a snack, a Japanese dessert or a tea break, they add a traditional, refined touch. Easy to prepare at home, they will appeal to all fans of Japanese patisserie. A perfect balance of sweetness and subtle matcha fragrance.

Ingredients

100 g glutinous rice flour

Matcha mousse

20 cl milk
80 g white chocolate
60 g sugar
1 tablespoon matcha powder
4 g gelatin
20 cl full cream 35
1 egg yolk

Creamy anko

100 g anko
40 cl crème liquide
1 g gélatine

Red fruit jelly

100 g de fruits rouges
25 g sugar
2 g gélatine

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Instructions

Rehydrate gelatin in cold water.

Prepare the creamy anko

Chauffer doucement la purée d’anko avec 20g cl de crème.
Remove from the heat and add the drained gelatine, mixing well.
Une fois le mélange refroidi, fouettez 20 cl de crème et ajoutez au mélange.
Couler dans de petits moules demi-sphères (ou sur une plaque puis détailler en cubes). Faire prendre au froid (2 h minimum).

Prepare the red fruit jelly

Heat the red fruit purée and sugar.
Ajouter la gélatine hydratée et égouttée.
Direction Hors du feu, incorporer un peu de crème 35%. Hors du feu, incorporer un peu de crème 35%.
Pour in a thin layer and allow to gel.
Cut into small disks or cubes.

Preparing the matcha mousse

Rehydrate the gelatin.
Chauffer le lait avec un peu de sucre.
Blanchir le jaune d’oeuf avec le sucre. Puis verser sur le jaune d’œuf, mélanger, puis cuire comme une crème anglaise (82–84°C).
Stir in the gelatine.
Ajouter le chocolat blanc pour le faire fondre. Ajouter le matcha et mélanger.
Cool to 35-38°C, then gently fold in the whipping cream.
Fill half-sphere moulds ¾ full.
Place a heart of creamy anko in the center.
Set in the freezer (at least 3-4 h).
(Option: place as a decoration on the plate or as a surprise in the mochi).

Prepare the gyuhi (mochi dough)

In a heatproof bowl, mix: Glutinous rice flour, Sugar, Matcha, Water
Mix until smooth.
Microwave for 2 minutes, stir, then microwave for a further 1-2 minutes, until elastic and slightly translucent.
Generously flour the work surface with cornstarch.
Transfer the hot gyuhi and leave to cool for a few minutes.
Divide into 12 equal portions.

Mochi assembly

Flatten each portion of gyuhi to form a disk.
Unmould the matcha mousse domes
Place a dome in the center of each disc.
Carefully fold the pastry around the mousse and close into a ball.
Roll each mochi in a veil of starch to prevent sticking.

Recipe notes

Let the mochi thaw for 30-60 minutes in the refrigerator.

Garnish with a small cube of red fruit jelly, or serve with a drizzle of jelly on the side.

Sprinkle lightly with matcha for a pretty finish.

Kyoto Uji matcha tea from kitchen ⋅ Chikiriya ⋅ 150g

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