Japanese Green Tea Mochi

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Japanese Green Tea Mochi
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 14 h. 30 min.
Ready in
Calories:
374
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie374 kcal(18 %)
Protein11.06 g(11 %)
Fat1.31 g(1 %)
Carbohydrates80.75 g(54 %)
Sugar added26.67 g(107 %)
Roughage6.59 g(22 %)
Vitamin A1.49 mg(186 %)
Vitamin D0 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.12 mg(11 %)
Niacin5.32 mg(44 %)
Vitamin B₆0.43 mg(31 %)
Folate238.69 μg(80 %)
Pantothenic acid1.18 mg(20 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.52 mg(1 %)
Potassium605.38 mg(15 %)
Calcium31.12 mg(3 %)
Magnesium92.7 mg(31 %)
Iron2.81 mg(19 %)
Zinc2.87 mg(36 %)
Saturated fatty acids0.29 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
8
For the filling
½ cup
¼ cup
For the dough
cup
sticky Rice flour
cup
1 teaspoon
1 teaspoon
dried mint
½ cup
Corn starch (for working the dough)

Preparation steps

1.
Soak the beans overnight in plenty of cold water.
2.
Next day, bring fresh water to the boil and cook the beans for 1-1.5 hours until quite soft. Drain, add the sugar and a pinch of salt and return to the a low heat, stirring for approx. 5 minutes. Then puree the mixture and let cool.
3.
Mix the flour, sugar, matcha and mint in a bowl. Stir the cold water in gradually, one spoonful at a time, using a dough scraper, until the dough is a smooth white paste which drops slowly from the dough scraper. Place the dough in a metal bowl and cook for approx. 15 minutes in a covered pan over steam.
4.
Meanwhile, shape 6 equal-sized balls from the bean paste and press slightly flat.
5.
When the dough is ready, stir it thoroughly and place on a surface sprinkled with cornflour. Sprinkle the dough with cornflour, shape into a roll and cut into 6 equal pieces. Roll the hot dough in cornflour once more and carefully roll each piece until flat, the size of the palm of a hand.
6.
Pat to remove superfluous flour. Place a bean ball onto each piece of dough. Wrap the dough around the filling and press firmly to seal. Place on a plate to cool, with the seam underneath.