60. Japanese Matcha Green Tea Mochi – Gluten Free

Mochi are like no other cake I’ve ever tasted. At first I thought I didn’t like them, with their chewy jelly exterior and smooth paste interior, that’s just not as sweet as I’m used to in my sugar spiked desserts. However once you get past your preconceptions of what a cake should taste and feel like, you’re going to love Mochi. I can guarantee it.

Matcha Mochi

Matcha Mochi

The first time I experimented with Mochi was on a food adventure around Hong Kong. (Although they are a traditional Japanese sweet treat.) My friend Bobo and her Mam took us on a whistle stop tour of the real Hong Kong. Rolling from Dumpling Soup and Dim Sum, to Duck and Eel banquets. Sampling Chinese Milk Tea, Egg Tarts and Pineapple Cakes and everything in between. Including impressive dry ice tapioca desserts presented with a flourish of icy smoke clouds. This was my kind of trip! Although I must admit I didn’t manage to eat noodles for breakfast. A regret I still carry with me today. Unfortunately I’m much more of a tea and toast kinda gal!

But Mochi were something else. Deceptively bland on the outside in their floury cloak.  When you tentatively choose your mochi you immediately realise how soft and squidgey they really are . Take a bite and there’s a perfect balance of sweet bean paste to rice gel dough. I always thought that Mochi would be difficult to make at home, when in fact they are possibly one of the quickest bakes I’ve ever made! The assembly is the trickiest bit and even then it’s a bit like playing with Play Doh so it’s actually quite fun!

My Mochi Mountain at Confidential Canapé Collective

My Mochi Mountain at Confidential Canapé Collective

You can apparently buy red bean paste (also called Anko) pre made (if you can find it!). I couldn’t find any so made my own, and as per usual, made it up as I went along! I chose dried Aduki beans from my local health food shop. These beans are also know as Azuki or Adzuki beans. They are much smaller than kidney beans and apparently rather good for you. They’re classed as a ‘superfood’ which is a bonus. (Just in case you’re interested they are high in soluble fibre, and rich in other nutrients such as B vitamins, potassium, magnesium, zinc, iron, copper and manganese.)

Tender Aduki Beans after 2 hours simmering

Tender Aduki Beans after 2 hours simmering

You do need to plan this one in advance if using dried aduki beans. You must soak them overnight in cold water. Change the water the next day, then bring them to the boil and simmer them for 2 hours. Once they are tender they’re ready to make into a paste. I didn’t realise that you’re supposed to remove the skins by passing them through a sieve, so I ended up with rather more textured paste than some Japanese confectionery would use… This is called Tsuban (red bean paste). If you sieve your beans you’ll end up with smooth Koshian paste. Once you’ve mastered Anko making, you can use it to fill lots of other Japanese desserts such as Dorayaki (Japanese Red Bean Pancake) or Red Bean Ice Cream (I’m adding these to my list right now!).

The Aduki Sweet Red Bean paste

Anko – Aduki Sweet Red Bean paste

Once your beans are tender, drain the water and stir in the sugar. Then add a splash of water (half a cup) and allow to simmer . As the water evaporates the paste thickens. When you can draw a line along the bottom of the pan with a spoon the paste is ready. Allow it to cool and blend with a hand blender to a smooth paste. If you make too much you can freeze it for future use.

The very runny rice flour sugar and water batter ready for microwaving

The very runny rice flour sugar and water batter ready for microwaving

Technically this is a non-bake bake. You only need to microwave the glutinous rice flour, sugar and water for 3 minutes 30 seconds to produce a wonderfully gelatinous dough! It’s amazing how many Mochi you can eek out of the small amount of flour, water and sugar.

The very hot and thick gel dough. You can see my fingermarks where I tried to remove the piping hot dough out of the bowl with my bare hands. Be careful!

The very hot and thick gel dough. You can see my fingermarks where I tried to remove the piping hot dough out of the bowl with my bare hands. Be careful!

Sift one cup of glutionous rice flour (I used my left over Pandan flavoured flour from my Pandan Chiffon Cake. It’s got to be glutinous rice flour as this is the sticky kind. It’s still gluten free despite it glutinous qualities.), followed by 1/4 cup of sugar, 2 tsp of matcha green tea powder, and 1 cup of cold water into a microwave safe bowl. Whisk gently until you have a very smooth thin batter. You could choose other flavourings or colours such as jasmine, taro or coconut. Add your preferred flavouring before cooking!

Cover the bowl with cling film and microwave on high for 3 mins 30 secs. The dough will thicken and inflate. Check it and then microwave for a further 30 seconds if it needed to be a bit firmer.  Et voila you have a extremely green jelly dough ready to shape!

The bright green dough scooped safely out of the bowl with a knife

The bright green dough scooped safely out of the bowl with a knife

IT WILL BE VERY HOT when you take it out of the microwave! Most recipes tell you to shape it whilst it’s hot. I can assure you it’s much easier to work with when cool and less likely to sizzle your hands, so be careful.

Lots of rice flour everywhere to stop the dough from sticky to everything

Lots of rice flour everywhere to stop the dough from sticky to everything

Dust your worksurface with rice flour (other recipes say to use potato starch or cornflour, but as I had rice flour to hand I used that and it was fine.) You’re going to want to dust your hands too as the jelly dough sticks to everything! Mine was a vivid green so it looked like I’d been slimed. I’m still finding green goo in my kitchen… Take a small amount of dough (about 1cm x 5cm) and flatten it out using your finger tips on the worksurface. Press it into a round shape about 3mm thick.

Fold in the edges to seal in the red bean paste

Fold in the edges to seal in the red bean paste

Dollop a nice large marble sized pea of red bean paste in the centre of your dough and fold the dough over the paste to seal it in. Turn the Mochi over and roll it in a cupped hand or on the work surface to encourage the sealed edge to stick together and create a smooth round finish. Roll it in a little more rice flour and pop it into a mini cupcake cake case. Roll and repeat until you’ve used all of your paste and dough!

Shape shape shape your mochi

Shape shape shape your mochi

You could choose other pastes or ice cream to flavour your mochi with. Next time I’m going to try matcha ice cream centres!

The finished Mochi sitting pretty

The finished Mochi sitting pretty

I had to make a second batch of dough as I’d been a bit too enthusiastic with my portion sizes first time round. My Mochi were more dough than paste which isn’t as tasty to eat.

The first batch - I had rolled some too thin so the red bean paste is lurking periliiously close to the surface of some mochi

The first batch – I had rolled some too thin so the red bean paste is lurking periliously close to the surface of some mochi

It could be the complex combination of it’s jelly like texture or the smooth savoury yet sweet paste filling that make Mochi so memorable. Or perhaps it’s the unusually satisfying bite that they possess. Once you’ve tried them I’m sure you’re going to want to try them and experiment with more flavour combinations. They’re small so you probably want to eat at least 2 in a sitting!

A mouthful of mochi! Yum yum yum!

A mouthful of mochi! Yum yum yum!

This dough recipe was enough to make 16 small mochi. I had enough paste left to make another batch so made a second batch of dough. Good news Mochi are gluten free and low in sugar so they’re relatively health conscious snack or dessert too. It’s best to store Mochi in an air tight container. They will keep for a couple of days if you don’t eat them all straight away!

My Mochi Mountain at Confidential Canapé Collective

You can see the Matcha Mochi are a bit darker in colour and more rounded in shape 🙂 My Mochi Mountain at Confidential Canapé Collective

I made my Mochi to share with friends at out Confidential Canapé Collective which we hosted at my new house. I really enjoyed making and eating these little sweet treats. I definitely prefer my Mochi with matcha in the dough. It gives a richer yet subtle flavour whilst tinting the dough naturally with a dark green hue. I was surprised by how many disappeared that night and some friends even took a couple home for later. Therefore I can confidently declare my Matcha Mochi a success! I can’t wait to attempt Matcha ice cream next!

Things that I used to make my Mochi

Matcha Green Tea Mochi Dough Recipe

Really quick to prepare! Makes enough dough for approx 16 small mochi

  • 1 cup of glutinous (sticky) rice flour – I used pandan flavoured flour but you could use plain and add other flavours
  • 1 cup of water
  • 1/4 cup of caster sugar
  • 2 tsp matcha green tea powder

Mochi Filling Red Bean Paste (Anko) Recipe

Takes a bit of preparation: Soak over night and boil for 2 hours

Makes enough to fill approx. 30 mochi

  • 100g dried Aduki beans
  • cold water
  • 50g sugar

Red Bean Paste Instructions

  1. Soak the dried beans in cold water over night
  2. Drain the water.
  3. Cover the beans in cold water and bring to the boil. Simmer for 2 hours til tender.
  4. Drain the water. Stir in sugar. Add half cup of water. Simmer til very soft and water is evaporated.
  5. Blend with hand blender to a smooth paste.

Mochi Instructions

  1. Whisk the ingredients together into a thin batter
  2. Cover with cling film and microwave for 3 minutes 30 seconds and then a further 30 seconds if needed to firm the dough up further
  3. Allow to cool before scooping the dough onto a rice floured surface (use more flour as needed to prevent sticking)
  4. Take small pieces (1x5cm) of the dough and shape into rounds
  5. Place a marble sized dollop of your chosen filling in the centre of the dough
  6. Fold the edges over the filling. Press the edges to seal
  7. Turn the mochi over and roll in a cupped hand to seal the edges further.
  8. Dust with rice flour and place into paper case
  9. Leave to set at room temperature for an hour
  10. Eat!

29. Messy Macaroons – France

In Hiroshima, I spotted shop windows stylishly displaying towers of tantalisingly multicoloured circular sandwiches, of every colour in the rainbow. At this point, a couple of yearrs ago now, I had never even heard of Macaroons, let alone tasted one. I kept promising myself one, but with all the other amazing food I never got round to it! Returning home I realised I was macaroonless.

Hello Hiroshima

I then heard more and more about Macaroons, they were everywhere, from Gossip Girl to Lorraine Pascale. (Think Blair Waldorf eating an entire box of pistachio macaroons in the bath.) Then The Great British Bake Off with Edd Kimber’s fabulous macarons. The more I heard about them the more I wanted to try them. Newcastle is not the Macaroon (or macaron – you choose which spelling you prefer, English or French?) central of the world. However my Mam happened upon them in Betty’s Tea Room and bought me an entire box! How decadent and divine, so light and sweet. I sampled the lot,  lemon, pistachio, chocolate and strawberry glossy and smooth macaroons filled with delicious jam and buttercream. They feel like something French aristocrats would enjoy on a daily basis.

Betty’s Tea Rooms Handmade Macaroons – note the glossy exterior, feet and lift!

I had to attempt them myself. They are a French invention, but it seems quite a few other countries have their own variation and have adopted them too. We used to make coconut macaroons with my Mam, but they are something entirely different. (But I have bought some rice paper to have a go myself soon…)

My Messy Macaroons

You can use the Italian meringue method (which uses hot sugar syrup to cook the egg whites before drying out the meringue in the oven. I used it to create my Key Lime Pie) or the French meringue method (where the raw meringue is cooked slowly in the oven)  to make the macaroon shell. I opted for the French method, as it seemed easier! However upon further research the Italian method may be more tricky but it supposedly produces more consistent results. (Next time I’m up for experimenting a bit more with this!)

I learned a few things along the way when making these. They are quite technical and a bit tricky but essentially they are a meringue and like when I made pavlova and mini meringues they require ‘drying out’ or cooking in a low temperature oven.

I chose a classic macaroon recipe to follow and adapted it to suit the flavours that I had in my cupboard. Which meant that I ended up with pink lemon flavoured macaroons. This kind of messes with your mind a little.

Whisking the egg whites

I started by whisking the egg whites and a tablespoon of lemon juice with an electric mixer for quite some time until it becomes stiff. Then gradually whisked in  the rest of the lemon zest and sugar until it was fully incorporated. I also added some powdered red food colouring at this point until I reached my desired pinkness. It’s probably best not to use liquid food colourings here as you don’t want to disturb the consistency of the egg whites too much… Runny egg whites make for one flat and merged meringue. (I should know I’ve already been there and done that.)

Adding the pinkness

It can take 10 minutes or so to whisk the egg whites until they are shiny. Then you known they’re ready for the ground almonds. Using a metal spoon I carefully folded in the ground almonds, so as to keep as much air  in the meringue as possible.

I spooned the meringue paste into a piping bag with a plain round nozzle and piped freestyle. Some people like Holly Bell, who are far more prepared than me, use a template of equally spaced circles (or other shapes) under their greaseproof paper to pipe equal amounts onto the tray.  I however was in a baking frenzy and choose to guess. Therefore my  results are somewhat less than consistent. My piping was supposed to produce little delicate rounds of meringue onto the baking tray lined with grease proof paper. Occasionally little meringue peaks formed on my macaroon circles. I quickly flattened them down again with a slightly wet finger. Good news however! There’s no need to grease the paper before piping, which is always a nice treat.

Piped onto the baking paper – all shapes and sizes

Now here’s my lesson at this point I wish that I had

a)    Gently banged the tray on the worktop to make sure the bottom of the macaroons were flat.

b)    Left the macaroons for 20 – 30 minutes to dry slightly and form a skin on the top before putting them into the oven. (I have since discovered that you get a more glossy finish by doing this and it helps the macaroons to form their characteristic ‘feet’(the little rugged ridge around the base of the shell) and lift up from the tray in the oven.

c)    Blitzed my ground almonds in the food processor before using them to make sure they were really fine. This is supposed to help ensure a smooth and glossy finish. I may have even sieved them if I could have been bothered.

d)    Used icing sugar! The recipe just called for caster sugar. Other recipes I’ve looked at use powdered sugar to get a smoother finish.

e)    Froze the first batch before I filled them. Apparently freezing macaroons helps to make them look and taste even better.

Just baked macaroon shells – oh so many I ran out of trays to pipe them on! (oh and I dropped a wooden spoon on that one in the middle before it made it to the oven…)

But this is all fine and well in hindsight. I didn’t have this wisdom then. I was pleased that they held their shape (whatever shape that may be)  in the oven when I baked them for 40 minutes at 150 degrees C with the oven door slightly open. However they didn’t develop the little feet or lift that they are supposed too so they weren’t as sophisticated as I hoped. They were most definitely not smooth, glossy or shiny either, but more of a pumice stone texture. Thankfully they didn’t taste like pumice stone! They were chewy in the centre and crisp on the outside, just how I like them. (I couldn’t resist trying a few straight from the oven.)

I left them to cool completely before filling them with a generous smudge of my home made lemon curd and a sneaky layer lemon buttercream. Then sandwiched two shells together.

Little and Large

This recipe was only supposed to make 15 macaroons. I ended up with well over 30, so perhaps I made slightly smaller ones than I was supposed to, but they seemed massive to me. All the more macaroon to enjoy in my opinion.

My Messy Macaroons

I took a whole box along with me on my last day in my job and they were the first thing to disappear from the buffet table, which indicates success despite their ever so rustic appearance. With the other half I wrapped the empty shells carefully in layers of greaseproof paper and stored them in an airtight container. I froze them for a month and defrosted them for my friend’s leaving do. They accompanied me to the pub in their own takeaway container.

Take away macaroons

I have a whole macaroon book to experiment with so you can definitely expect messy macaroons part 2 in the near future as I’m determined to perfect them!

Things that I used to make messy macaroons

4 egg whites (I used medium eggs)

1 lemon (juice and zest)

250g caster sugar

200g of ground almonds


Approx 300g icing sugar (enough to create smooth sweet paste when combined with the sugar)

1 lemon zested

1 tsp vanilla extract

250g butter

Lemon Curd

Approx 3 tablespoons of homemade lemon curd (but you can add as much or as little as you like)

Baked for 40 minutes at 150 degrees C with the oven door slightly open.

**Note to self – I also used a little splodge of the uncooked meringue mix on each baking tray to hold the greaseproof paper in place**

17. Matcha Green Tea Drizzle Cake – Japan

I love Japan. This is probably an understatement. The North East of England has slowly but surely caught on to the variety of foods that other countries can offer. For a long time we only had one sushi restaurant. I’m happy to report that we now have at least 3 that I’m aware of. Wagamama posed quite a revolution when it first opened its doors and we all queued down the street for a chance to eat some gorgeous food.

The Golden Palace

Traditionally Japanese food focuses more on savoury things rather than cakes I found this fantastic recipe for a Green Tea Drizzle Cake in the Wagamama cookbook.

A delicious slice

I went to Japan last year after dreaming about it for many, many years. I love that pretty much everything has green tea in it. I ate so much Green Tea ice cream…

My favourite ice cream parlour (this may have bee rose but I ate so much I forget)

went to a Tea Ceremony,

Me making Matcha in the Tea ceremony

Tea Ceremony

dressed up in kimono

The Full Kimono Experience


and ate tonnes of sushi and noodles and maple leaf cakes (if I can find a recipe I will be attempting this very soon!)

The best cold soba noodles I have ever had. EVER

I’m quite adventurous when it comes to food and when in Japan of course I’m going to experiment a bit further, so yes I ate Bento boxes on the bullet train til they were coming out of my ears, (octopus legs and all)

Tasty Octopus Legs

but I drew the line at raw horse meat which was almost eaten by accident, slightly lost in translation somewhere…

No raw horse meat here!

Luckily during my Hello Kitty splurges I also insisted on purchasing Matcha (Green Tea Powder although the bamboo whisk is yet to see daylight and is still sealed in its packet at the back of the cupboard) My Asian cooking obsessions mean that I regularly purchase bizarre things from the Chinese Supermarkets, so I have a cupboard full of tapioca pearls, jasmine essence and of course gunpowder green tea.

The strong stuff

We had friends coming round for takeaway and I thought Green Tea Cake would be a perfect light end to the meal. It was quite a quick bake too, so just enough time to whip up a double batch as I wanted to bake one to take with me to my friends house the night after too.

Unlike a normal sponge cake, the sugar and eggs were beaten together in a bain marie until it tripled in size.

Eggs and sugar into the whisk

Whisk it all until it triples in size


then flour, baking powder and matcha powder were folded in.

Matcha Green Tea Powder (and flour)

I divided the batter between the 2 tins and set them away to bake whilst I brewed up the strongest green tea I’ve ever made. It goes against my tea teachings to use boiling water when brewing green tea, but that’s what the recipe called for so I followed the instructions, wincing at the bitter green tea smell.

Brewing tea

I sieved the stewed tea to separate out the leaves and then reduced the tea down to a syrup with sugar.

Dark green tea

When the cakes they had to rest in their tins until cooled. I pierced the top of the cakes with a skewer and then poured the syrup generously over the 2 cakes.

Green Tea Syrup

They needed a little more resting and then wrestling out of the sugary tins, as the syrup hardened and required some brute force to release the cakes. Normally with a drizzle cake I use a solid tin and can dunk it in hot water to release it, but as this wasn’t water tight with a loose bottom I didn’t want to drown it before we had a chance to eat it!


Having saved a little syrup back, I ‘spiked’ the crème fraiche with green tea.

Green Tea spiked Creme Fraiche

I usually don’t like cream on the side of my cakes, but this was divine! The cake didn’t taste anything like how it smelt, which to be honest wasn’t the best smelling cake I’ve made.  (Nor was it the prettiest!)

The Final Cake

It was clean tasting and refreshing, with a crispy coating on the outside and soft and moist on in the inside. Beautiful! I would definitely recommend this to anyone.

The cake was enjoyed by all

Bonsai Trees at Hiroshima Peace Park


Things that I used to make my Matcha Green Tea Drizzle Cake (Courtesy of Wagamama Cookbook) 

This will make 1 Matcha Green Tea Drizzle Cake. I doubled these ingredients and made 2 cakes at the same time. (Just in case you’re feeding a few people! The cake should serve about 6-8 people)

For the cake

  • 110 g plain flour
  • 10 g matcha (powdered green tea – you can get this in most oriental supermarkets)
  • ½ tsp baking powder
  • 75 g butter
  • 110 g caster sugar
  • 4 eggs

For the green tea syrup

  • 2 tbsp green tea leaves (I used gunpowder loose green tea leaves to make the syrup)
  • 150 ml boiling water
  • 150 g caster sugar
  • Don’t forget to save a little of the syrup to spike the crème fraîche  with!
  • about 200 g crème fraîche  to serve