Recommended
Matcha Cream and Tofu Mochi
INGREDIENTS
| • Matcha spread 2 tablespoons |
| • Soy milk 200ml |
| • Tofu 100g |
| • Shiratama flour (glutinous rice flour) 80g |
INSTRUCTIONS
Mix the tofu with the shiratama flour and knead with your hands until smooth.
Knead until it is as hard as an earlobe, and if it is too soft, add a little more shiratama flour.
Make (Step 1) into a 2cm diameter ball and press it into a disk shape.
Bring 1L of water to boil, add the rolled dough, and boil over high heat.
When they float to the top, boil more for about 1 minute and scoop with a sieve.
Heat the soy milk in a pot, and when it is hot, turn off the heat and
dissolve the matcha spread. At this time, adding 1 teaspoon of extra matcha powder
mixed with twice the amount of water will improve the color even more.
Add the warm mochi to the matcha cream from (Step 3) and serve.