Té Matcha Mochi with Azuki Bean Filling


1 cup of sticky rice flour

1/2 cup of sugar

1 tbsp matcha

1/4 tsp salt

1/2 cup corn starch

1 cup of water

1/2 can of red bean paste


  • open a can of red bean paste, roll in a log and wrap with foil paper
  • freeze it for half an hour
  • take it out and cut into 8 sections
  • use a microwaveable bowl, combine rice flours itch water first. 
  • then add sugar, matcha, salt
  • stir well
  • Cover with a tight lid or wrap the bowl with a plastic wrap and punch a tiny hole to let air out
  • microwave for 3 minutes
  • stir well  and pour out hot mixture on corn starch which is spread on the prep table.
  • roll the mixture slightly on the corn starch and form a log
  • cut into 8 equal pieces
  • take one and press the center
  • fill it with one section of red bean
  • fold it inside the hot rice dough. press dough till no bean can be seen
  • rub it with corn starch  and place it in parchment paper.

Additional Mochi Fillings Options

Black Sesame filling.


Black sesame paste, 4 oz

Molasses , 4 oz

  • Pour sesame paste and molasses in a metal pan on medium heat and blend them by folding withBlackSesamePastesilicone spatula.  After 5 mins, add 1/3 cup of tapioca starch to the mixture and stir.
  • When the mixture turns thick, turn off heat and pour the mixture to a foil paper about 11″ X 8″  with a thin layer of starch on its top.
  •  Fold in the mixture with the foil paper.
  •  Gently roll it and freeze it for half an hour.
  • Wait for your mochi are ready to be stuffed.

Matcha Mochi ice cream filling


4 oz heavy vanilla ice cream

1 tsp matcha


  • Leave ice cream on kitchen counter for 15 mins to melt, and blend in matcha, stirring well with a whiskMochi
  • re-freeze the ice cream until hard
  • Prepare the mochi dough by flattening and rolled into a thin layer on a quarter size baking sheet, on which a thin layer of starch is dusted.
  • Use a 2″ diameter cookie cutter to cut dough into circles.
  •  Cool  for 15 mins.


  • fill 1.5 tsp of ice cream into a mochi circle, squeeze four sides and roll it on a starched surface , quickly put it in a 4 oz sauce cup . Freeze it quick.