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Matcha Mung Bean Mochi Balls

I bet you have heard about Mung Bean Mochi Balls, but what if I told you that one of our partner influencers made her own version and added a Matcha twist to it! All she added was the Matcha Powder and she now has a wonderful dessert. Enjoy this recipe! 

This delicious recipe is from our friends on Instagram @munchieswith_m!

INGREDIENTS

Paste
  • 1 cup steamed & cooked split mung bean
  • 1 cup milk
  • ½ cup granulated sugar
  • 1/8 cup oil
  • 2 tbsp sweet rice flour
  • 1 tbsp Matcha Powder
Mochi
  • ½ cup sweet rice flour
  • ½ cup granulated sugar
  • ¼ cup water (room temperature)

          KITCHEN PRODUCT USED

                         

          INSTRUCTIONS

          Paste
          1. Start by soaking the mung beans for at least 3 hours or overnight. Steam them for 25-30 mins until they are soft.
          2. In a bowl, mix together milk and sugar. Pour the steamed mung bean into a sifter and mash into the milk and sugar mixture.
          3. Add in the sweet rice flour and oil. Mix thoroughly.
          4. On a high heated pan, pour in the filling mixture. Cook for 1-2 minutes on high heat until the mixture bubbles. Reduce the heat to medium-low and continue to cook the paste.
          5. Continuously stir the mixture. Once a dough begins to form (10 mins) fold in the dough to prevent from burning. Took for a total of 25 mins.
          6. Set aside and allow to cool completely. Once cooled, roll into 1 inch balls onto a plate and place in the refrigerator (wet your hands to roll the dough easily).
          Mochi
          1. Start by pouring a layer of corn starch onto a baking pan or clean counter top. Set aside
          2. In a bowl, sift in the rice flour. Mix in the sugar thoroughly.
          3. Pour in the water and mix.
          4. Place a paper towel over the bowl and wave in the microwave for 1 minute.
          5. Take out and immediately stir the mixture.
          6. Microwave for an additional 30 seconds.
          7. Take out and stir. While hot, use a spoon to place the dough onto the corn starch bed.
          8. Cover your hands in corn starch to prevent from sticking. Begin to knead the mochi ball. It will be hot so be careful!
          9. Knead and fold the mochi until a mochi dough forms. Cover the mochi dough with a bowl and allow to rest for 2-3 minutes (do not place in the refrigerator)
          10. Once the dough has cooled slightly (a little warm is fine) separate out the dough into individual balls. Flatten each ball and place the cooled mung bean filling inside.

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