Té Matcha Mochi with Azuki Bean Filling

ingredients

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

Steps

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.

Ingredients

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 withsilicone 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.

Ingredients

4 oz heavy vanilla ice cream

1 tsp matcha

Steps:

Leave ice cream on kitchen counter for 15 mins to melt, and blend in matcha, stirring well with a whisk
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.

Finish:

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.