Matcha & Cocoa Mochi Balls
Tender, chewy rice flour balls flavored with either earthy matcha or rich cocoa. These simple Japanese-inspired treats are naturally gluten-free and absolutely delightful warm or cooled.
Story
These chewy mochi balls are a breeze to make and totally addictive. You'll get that satisfying bite that springs back gently when you chew. Feel free to make one flavor or divide the dough to create both varieties.
Ingredients
glutinous rice flour (mochiko)
1 cup
granulated sugar
1/4 cup
milk or water
3/4 cup
matcha powder
1 teaspoon
cocoa powder
1 tablespoon
cornstarch or potato starch
for dusting
vegetable oil
少量用于抹手
Instructions
1
Mix the dry base
In a large bowl, whisk together the glutinous rice flour and sugar until well combined. If making separate batches for both flavors, divide the mixture in half before adding your chosen flavoring.
2
Add liquid and flavor
Gradually pour in the milk while stirring. Mix until you have a smooth, thick batter with no lumps. For matcha version, sift in the matcha powder and fold gently until color is even. For cocoa version, whisk in the cocoa powder until fully incorporated.
3
Steam the batter
Cover the bowl with plastic wrap and steam over boiling water for about 12-15 minutes until the dough becomes translucent around the edges and looks set. Give it a quick stir halfway through.
4
Shape the balls
Lightly oil your hands to prevent sticking. Working quickly while the dough is warm, pinch off small portions (about a tablespoon each) and roll into smooth balls. Dust your hands with cornstarch if needed. Place on a parchment-lined tray.
5
Cool and serve
Let the mochi balls cool for a few minutes until they're comfortable to handle. They can be enjoyed warm for maximum chewiness or at room temperature. Store any leftovers in an airtight container for up to 2 days.
