Vegan Mochi: Gooey Matcha Treat
photo by Alyssa Yu for Jordan Bruce Nutrition
If you're looking for a satisfying dessert, this matcha mochi recipe is perfect. Made with glutinous rice flour and infused with the vibrant flavour of matcha, these chewy, sticky squares are sure to satisfy your sweet tooth. Plus, they're plant-based and easy to make. Follow along with this simple recipe and enjoy your homemade matcha mochi!
Ingredients:
Glutinous Rice Flour (Mochiko): This flour is a great source of carbohydrates, providing energy to keep you going throughout the day. It's also gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Matcha Powder: Matcha is packed with antioxidants, particularly catechins, which help fight free radicals in the body. It also contains L-theanine, an amino acid that promotes relaxation and reduces stress without causing drowsiness. Additionally, matcha provides a gentle caffeine boost, helping to improve focus and concentration. I prefer everyday matcha to culinary as it can be a little more bitter, but both are great for baking. I’d save ceremonial matcha for tea and lattes.
Coconut Sugar: Coconut sugar is a natural sweetener that has a lower glycemic index compared to regular sugar, meaning it causes a slower rise in blood glucose levels. It also contains small amounts of vitamins and minerals like iron, zinc, and potassium.
Plant-Based Milk: Depending on the type used, plant-based milks can be a good source of vitamins and minerals. For instance, almond milk is rich in vitamin E, while soy milk provides protein and essential amino acids.
Ingredients:
280 g of sweet rice flour (glutinous)
3 tbsp of quality matcha powder
2 tsp of baking powder
3/4 cup of coconut sugar
2 tbsp of oil
300 ml of plant-based milk, 1.25 cups
Instructions:
Prepare the Dry Ingredients:
Begin by putting the rice flour into a deep mixing bowl.
Sift the matcha powder through a fine sieve to ensure there are no clumps, then add it to the flour.
Add the baking powder and coconut sugar to the bowl.
Use a wire whisk to mix all the dry ingredients thoroughly.
Combine the Wet Ingredients:
Add the plant-based milk and oil to the dry mixture.
Mix everything together until you have a smooth, homogenous batter. The consistency should be pourable but not too runny.
Prepare the Baking Dish:
Line a square baking dish with parchment paper. This will make it easier to remove the mochi after baking.
Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit).
Bake the Mochi:
Pour the mochi batter into the prepared cupcake tray.
Bake in the preheated oven for about 20 minutes. The mochi should develop a cracked surface while remaining soft and sticky inside.
Cool and Cut:
Once baked, remove the mochi from the oven and let it cool slightly.
Serve:
Enjoy your matcha mochi while they are still warm. They are perfect as a dessert or a snack, offering a delightful blend of sweetness and the unique flavor of matcha.
Tips:
Feel free to experiment with the sweetness level by adjusting the amount of coconut sugar to suit your taste.
For an extra touch, dust the finished mochi with a little more matcha powder or coconut sugar before serving.
This matcha mochi recipe is a wonderful way to enjoy a traditional Japanese treat with a modern, plant-based twist. Perfect for sharing with friends and family or savouring on your own, these chewy delights are sure to become a favourite in your household. Enjoy!
Recipe, photography and blog by Alyssa Yu for Jordan Bruce Nutrition as part of her work experience.