--- title: "Matcha Mochi Recipe: Microwave or Stovetop" description: "Matcha mochi recipe: cook a dough of glutinous rice flour, sugar, water and matcha in the microwave and fill it with sweet red bean paste. Makes 8 pieces." url: "https://rinsumila.com/en/recipes/matcha-mochi" image: "https://rinsumila.com/images/rezepte/recipe-matcha-mochi-og-8a8f806e.jpg" lang: "en-US" generated: "2026-10-06T03:08:30.747Z" source: "rinsumila.com, HTML converted to Markdown at origin" --- # Matcha Mochi ![Four green matcha mochi dusted with starch on a plate, one cut open showing red bean paste](https://rinsumila.com/images/rezepte/recipe-matcha-mochi-5319bcd3.jpg) Matcha mochi are small Japanese rice cakes made from glutinous rice flour, with matcha in the dough and sweet red bean paste as a filling: soft, chewy and mildly sweet, with a green, gently bitter note. In the microwave the dough is cooked in a few minutes. Prep time 30 min Total time 40 min Makes 8 pieces Difficulty Medium Caffeine: by calculation about 10 to 20 mg per serving (from 0.5 g matcha) ## Ingredients - **100 g** glutinous rice flour - **30 g** sugar - **4 g** matcha - **150 ml** water - **120 g** sweet red bean paste (anko) - cornflour or potato starch for dusting ## Utensils - [Sieve](https://rinsumila.com/en/products/sieb) - Microwave-safe bowl with lid or plate - Spatula - Board - Teaspoon ## Method 1. Put the glutinous rice flour, sugar and matcha through the sieve into the bowl and stir until smooth with the water. 2. Cover the bowl loosely with a microwave-safe lid or plate, leaving a gap for steam, and microwave for 1 minute at about 600 watts. Using oven gloves, lift the cover away from your face and stir vigorously with a moistened spatula; keep the cover vented during each later heating stage. 3. Cook for another 1 minute and stir, then keep cooking in short steps until the dough is translucent, glossy and stretchy. 4. Dust a board thickly with starch, put the hot dough on it, dust the top and let it cool until you can handle it. 5. Divide the dough into 8 pieces, flatten each one, put 15 g of bean paste in the centre and press the dough closed over it. 6. Place the mochi seam side down, tap off excess starch and eat them on the same day. ## Variations and tips - **On the stovetop instead of in the microwave:** Stir the ingredients together in a non-stick pan and cook the dough over low heat, stirring constantly, until it is translucent, glossy and stretchy. This takes longer and needs more effort when stirring, but the result is the same. - **The right flour:** Mochi need glutinous rice flour, often sold as shiratamako or sweet rice flour. Regular rice flour does not become stretchy, and the dough stays crumbly. - **Against sticking:** The dough is very sticky. Moisten the spatula and your hands lightly or dust them with starch, and work quickly while the dough is still warm and pliable. - **Fillings:** Besides smooth or chunky red bean paste, white bean paste or a strawberry wrapped in a little bean paste work well. Without a filling, shape small balls and dust them with sieved matcha. - **Chew well:** Mochi are very chewy. Eat them in small bites and chew thoroughly, and cut them into small pieces for children and older people. - **The colour:** Because of the short cooking time, the dough stays light green. For a more vivid green, dust the finished mochi with a little sieved matcha instead of starch just before serving. ## Frequently asked questions ### Microwave or stovetop: which is better? Both work. The microwave is faster and needs less stirring, while on the stovetop you can watch the consistency more closely. In both cases what matters is that the dough becomes translucent, glossy and stretchy. ### Can I use regular rice flour? No, for mochi you need glutinous rice flour. Regular rice flour binds differently and does not become stretchy. Asian grocers often sell glutinous rice flour as sweet rice flour. ### Can I make matcha mochi without a filling? Yes, shape the cooked dough into small balls or cut it into cubes. Dust them with starch or sieved matcha, and serve bean paste or syrup alongside if you like. ### How long do matcha mochi keep? They taste best on the day they are made. In the fridge they quickly become firm and lose their soft texture. So make them as close to serving time as possible. ## New guides and recipes by email About once a month: new guides, recipes and news from the shop. Unsubscribe at any time with one click. By signing up, you consent to receive this newsletter from us. Details in our [privacy policy](https://rinsumila.com/en/legal/privacy). ```json [{"@context":"https://schema.org","@type":"Organization","@id":"https://rinsumila.com/#organization","name":"RINSUMILA","legalName":"TopieT GmbH","url":"https://rinsumila.com","logo":"https://rinsumila.com/icon-512.png?v=1869971f","email":"support@rinsumila.com","telephone":"+49 2175 8189004","vatID":"DE324957473","address":{"@type":"PostalAddress","streetAddress":"Giesenheide 40","postalCode":"40724","addressLocality":"Hilden","addressCountry":"DE"},"contactPoint":{"@type":"ContactPoint","email":"support@rinsumila.com","telephone":"+49 2175 8189004","contactType":"customer service","availableLanguage":["en","de","fr","es","it","nl","pl","sv","cs","pt","da","fi","ru"]}},{"@context":"https://schema.org","@type":"WebSite","@id":"https://rinsumila.com/#website","name":"RINSUMILA","url":"https://rinsumila.com","publisher":{"@id":"https://rinsumila.com/#organization"},"potentialAction":{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https://rinsumila.com/en/products?search={search_term_string}"},"query-input":"required name=search_term_string"}},{"@context":"https://schema.org","@type":"Recipe","name":"Matcha Mochi","description":"Matcha mochi recipe: cook a dough of glutinous rice flour, sugar, water and matcha in the microwave and fill it with sweet red bean paste. Makes 8 pieces.","url":"https://rinsumila.com/en/recipes/matcha-mochi","image":"https://rinsumila.com/images/rezepte/recipe-matcha-mochi-og-8a8f806e.jpg","recipeIngredient":["100 g glutinous rice flour","30 g sugar","4 g matcha","150 ml water","120 g sweet red bean paste (anko)","cornflour or potato starch for dusting"],"recipeInstructions":[{"@type":"HowToStep","text":"Put the glutinous rice flour, sugar and matcha through the sieve into the bowl and stir until smooth with the water."},{"@type":"HowToStep","text":"Cover the bowl loosely with a microwave-safe lid or plate, leaving a gap for steam, and microwave for 1 minute at about 600 watts. Using oven gloves, lift the cover away from your face and stir vigorously with a moistened spatula; keep the cover vented during each later heating stage."},{"@type":"HowToStep","text":"Cook for another 1 minute and stir, then keep cooking in short steps until the dough is translucent, glossy and stretchy."},{"@type":"HowToStep","text":"Dust a board thickly with starch, put the hot dough on it, dust the top and let it cool until you can handle it."},{"@type":"HowToStep","text":"Divide the dough into 8 pieces, flatten each one, put 15 g of bean paste in the centre and press the dough closed over it."},{"@type":"HowToStep","text":"Place the mochi seam side down, tap off excess starch and eat them on the same day."}],"prepTime":"PT30M","totalTime":"PT40M","recipeYield":["8","8 pieces"],"recipeCategory":"Desserts","recipeCuisine":"Japanese","keywords":"matcha mochi recipe, matcha mochi recipe microwave, matcha mochi recipe easy, matcha mochi","datePublished":"2026-10-05","dateModified":"2026-10-05","author":{"@type":"Organization","@id":"https://rinsumila.com/#organization","name":"RINSUMILA","url":"https://rinsumila.com"},"publisher":{"@type":"Organization","@id":"https://rinsumila.com/#organization","name":"RINSUMILA","url":"https://rinsumila.com"},"inLanguage":"en"},{"@context":"https://schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Microwave or stovetop: which is better?","acceptedAnswer":{"@type":"Answer","text":"Both work. The microwave is faster and needs less stirring, while on the stovetop you can watch the consistency more closely. In both cases what matters is that the dough becomes translucent, glossy and stretchy."}},{"@type":"Question","name":"Can I use regular rice flour?","acceptedAnswer":{"@type":"Answer","text":"No, for mochi you need glutinous rice flour. Regular rice flour binds differently and does not become stretchy. Asian grocers often sell glutinous rice flour as sweet rice flour."}},{"@type":"Question","name":"Can I make matcha mochi without a filling?","acceptedAnswer":{"@type":"Answer","text":"Yes, shape the cooked dough into small balls or cut it into cubes. Dust them with starch or sieved matcha, and serve bean paste or syrup alongside if you like."}},{"@type":"Question","name":"How long do matcha mochi keep?","acceptedAnswer":{"@type":"Answer","text":"They taste best on the day they are made. In the fridge they quickly become firm and lose their soft texture. 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