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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Ingredients:
1 lb mochiko sweet rice flour |
4 (7 g) envelopes knox gelatin |
2 tablespoons green tea powder |
1 1/2 cups sugar |
1 (11 1/4 ounce) can milk green tea |
12 ounces water |
1/2 cup red bean paste (optional) |
Directions:
1. Combine mochiko, sugar, gelatin, and maccha in a large bowl and mix.
2. Add Milk Green Tea and water, and mix througly with whisk or spoon. (Note: If a can of Milk Green Tea cannot be found, substitute 6oz of Tazo Matcha with Honeydew Liquid Tea and 6oz of milk).
3. Pour into a 9x13 greased pan.
4. Cover tightly with foil and bake at 350F for 55 minutes.
5. Cool with cover on for 15 minutes.
6. Remove Foil and cool for several hours before cutting.
7. Cut out outer hardened portion of the mochi, and then cut into 32 squares.
8. Optional step: Place 1/2 teaspoon of red bean paste in the middle of each square, fold square into triangle and press on the sides.
9. Optional step: To improve presentation and add a bit of taste, soak 32 Oak or Sakura leaves in water, drain, and wrap around mochi pieces (dull side facing outside).
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