Step 1

Gather all the ingredients.

Step 2

In a small bowl, combine 100 g white bean paste (Shiroan) with 2 g matcha (green tea powder).

Step 3

Using a small spatula or spoon, blend the paste and matcha until the mixture is homogeneous.

Step 4

Cover the bowl of matcha paste and the other bowl of 100 g white bean paste with plastic wrap. Freeze the bowls of paste for 30 minutes (or refrigerate for 60 minutes) to firm up the texture.

Step 5

After 30-60 minutes, take out the bowls.

Step 6

We'll start with the white bean paste first by dividing it into thirds. Wet your hands with water.

Step 7

Take ⅓ of the paste into your hands and roll into a ball. Continue with the rest.

Step 8

Transfer to a plate. Don’t worry if they are not perfectly round.

Step 9

Now we'll work on the matcha paste by dividing into thirds. Wet your hands with water and take ⅓ of the paste into your hands.

Step 10

Roll each third into a ball. Refrigerate until ready to use.

Step 11

First, we make white mochi with matcha filling. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well.

Step 12

Add 90 g water and whisk well until there is no lump.

Step 13

Cover the bowl with paper towel and microwave for 1 minute (my microwave is 1200W).

Step 14

Wet your silicone spatula with water.

Step 15

Mix the mochi dough so that it will be cooked evenly.

Step 16

Cover and microwave for an additional 30 seconds (or more/less depends on your microwave strength). The cooked mochi dough will look opaque.

Step 17

Spread the potato starch or corn starch well on a baking sheet. Remember, mochi dough will stick if the surface is not covered with starch. Transfer the mochi dough on top of the starch.

Step 18

Sprinkle potato starch on top of the mochi dough and on your hands. Your hands must be well coated; otherwise, they will be very sticky.

Step 19

Use a dough scraper, divide the mochi dough into equal thirds.

Step 20

If one is bigger than the other, cut off the edge and add to the center of the smaller dough. Flatten the dough into a circle shape.

Step 21

Place the matcha paste ball in the center of the dough. Bring all four corners of the dough over the ball.

Step 22

Bring the rest of the edges to the top.

Step 23

Pinch the seam line by pulling the mochi dough.

Step 24

If the dough is too sticky, tap the seam line with potato starch. If the dough is covered with too much potato starch, dust it off and pull the dough at the seam so the sticky surface appears and you can seal the seam.

Step 25

Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape until even thickness.

Step 26

Repeat the same for the next 2 mochi dough.

Step 27

Now, we make the green tea mochi with white bean filling. In a bowl, combine 50 g Shiratamako and 25 g sugar and whisk well.

Step 28

Add 2 g matcha into the mixture and whisk well.

Step 29

Add 90 g water and whisk well until there is no lump.

Step 30

Cover the bowl with paper towel and microwave for 1 minute (my microwave is 1200W).

Step 31

Wet your silicone spatula with water. Mix the mochi dough so that it will be cooked evenly.

Step 32

Cover and microwave for an additional 30 seconds (or more/less depends on your microwave strength). The cooked mochi dough will look opaque.

Step 33

Spread the potato starch or cornstarch generously on a baking sheet. Remember, mochi dough will stick if the surface is not covered by the potato starch. Transfer the mochi dough on top of the starch. Sprinkle more starch on top of the mochi dough and on your hands. Your hands must be well coated; otherwise, they will be very sticky.

Step 34

Use a dough scraper, divide the mochi dough into equal thirds. If one is bigger than the other, cut off the edge and add to the center of the smaller dough.

Step 35

Flatten the dough into a circle shape.

Step 36

Place the white bean paste ball in the center of the dough. Bring all four corners of the dough over the ball.

Step 37

Then bring the rest of the edges to the top and pinch the seam line by pulling the mochi dough. If the dough is too sticky, tap the seam line with potato starch. If the dough is covered with too much potato starch, dust it off and pull the dough at the seam so the sticky mochi surface will appear and you can seal the seam.

Step 38

Once the seam is tightly closed, flip the mochi so the seam line is on the bottom. Twist the mochi a few times on your palm to reshape.

Step 39

Repeat the same for the next 2 mochi dough.

Step 40

Serve mochi at room temperature. It goes well with green tea or hojicha.

Step 41

The mochi will stay fresh for up to 2-3 days, but it's best to consume on the same day. On warm days, it's best to keep in the refrigerator. Make sure to individually covered so that the mochi will not become dry. You can freeze up to 2 weeks. Defrost first and enjoy or microwave for 10 seconds to make it softer.