Mochi Matcha Anko recipe

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.

Prep Time

1 hour

Cooking Time

30 minutes

Servings

12

Ingredients

• 100 g glutinous rice flour
• 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
• 100 g anko
• 40 cl liquid cream
• 1 g gelatin
• 100 g of red berries
• 25 g sugar
• 2 g gelatin

Directions

1. Rehydrate gelatin in cold water.
2. Gently heat the anko purée with 20g cl of cream.
3. Remove from the heat and add the drained gelatine, mixing well.
4. Once the mixture has cooled, whip 20 cl of cream and add to the mixture.
5. Pour into small half-sphere molds (or onto a baking sheet and then cut into cubes). Chill until set (at least 2 hours).
6. Heat the red fruit purée and sugar.
7. Add the hydrated and drained gelatin.
8. Remove from heat, stir in a little 35% cream. Remove from heat, stir in a little 35% cream.
9. Pour in a thin layer and allow to gel.
10. Cut into small disks or cubes.
11. Rehydrate the gelatin.
12. Heat the milk with a little sugar.
13. Beat the egg yolk with the sugar until pale. Then pour over the egg yolk, mix, and cook like custard (82–84°C).
14. Stir in the gelatine.
15. Add the white chocolate to melt it. Add the matcha and mix.
16. Cool to 35-38°C, then gently fold in the whipping cream.
17. Fill half-sphere moulds ¾ full.
18. Place a heart of creamy anko in the center.
19. Set in the freezer (at least 3-4 h).
20. (Option: place as a decoration on the plate or as a surprise in the mochi).
21. In a heatproof bowl, mix: Glutinous rice flour, Sugar, Matcha, Water
22. Mix until smooth.
23. Microwave for 2 minutes, stir, then microwave for a further 1-2 minutes, until elastic and slightly translucent.
24. Generously flour the work surface with cornstarch.
25. Transfer the hot gyuhi and leave to cool for a few minutes.
26. Divide into 12 equal portions.
27. Flatten each portion of gyuhi to form a disk.
28. Unmould the matcha mousse domes
29. Place a dome in the center of each disc.
30. Carefully fold the pastry around the mousse and close into a ball.
31. Roll each mochi in a veil of starch to prevent sticking.