Instant Pot Matcha Mochi Recipe

September 1, 2020Van

Prep time: 5 minutes

Cook time: 1 hour

Serves: 8

Mochi is one of my family’s favorite treats, anytime we’re at our favorite Japanese market, Mitsuwa Market – my kids always ask for a sweet rice cakes or mochi ice cream – it’s soft, chewy and slightly sweet. If you want to learn more about the laborious traditntal way of making mochi, watch this cool video. This version is more like chichi dango mochi since it contains milk, which keeps it softer for a longer period of time. My recipe is a super simple method to make mochi in the Instant Pot, takes less than 5 minutes to mix up the batter and you just pop it into the Instant Pot to cook – you end up with perfectly soft and satisfyingly chewy homemade mochi – unless you go to a bakery that makes this fresh, homemade is so much better than anything that’s store bought. You can have these just on their own as a snack or use as a topping for ice cream and shaved ice.

Instant Pot Matcha Mochi Recipe

You can purchase an Instant Pot Sling here.

Instant Pot Matcha Mochi Recipe

A delicious dessert idea: Tillamook Vanilla Ice Cream with matcha mochi, mango, topped with whipped cream and dusted with matcha powder.

Instant Pot Matcha Mochi Recipe

Be sure to click on the accessories list below to get the most out of your Instant Pot.

Instant Pot Matcha Mochi Recipe

September 1, 2020 Van

Prep time: 5 minutes
Cook time: 1 hour

Serves: 8

www.foodisafourletterword.com

Ingredients

1 Cup Sweet/Glutinous Rice Flour, (Mochiko)
¾ Cup Granulated Sugar
1¼ Teaspoon Matcha Powder
1 Cup Water
⅓ Cup Coconut Milk or Whole Milk
¼ Cup Potato Starch, for dusting (you can substitute with cornstarch)
7x3 inch Cake Pan

Method

1)
In a large bowl, add 1 Cup of Sweet Rice Flour, ¾ Cup of Granulated Sugar, 1 Teaspoon Matcha Powder and stir very well with a whisk. Add 1 Cup of Water and ⅓ Cup Coconut Milk stir until it looks smooth and combined.

*You can add an additional ¼ cup of Sugar if you like your Mochi slightly sweeter.
2)
Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. Use a brush and lightly oil the parchment and the side of the pan or use non-stick spray. Pour the batter into the pan. Place a paper towel on top of the pan, use a large piece of foil that can wrap the pan completely (should wrap down to the bottom of the pan). The paper towel helps absorb the steam to help avoid condensation on the mochi.
3)
Pour 1½ Cups of Water into the Instant Pot, place the sling or trivet into the pot & place the pan on top of the trivet. Seal the Instant Pot lid and choose High Pressure for 1 Hour. When the timer is up, switch the knob to venting immediately, once the pin drops, open the lid. Lift out the pan and remove the foil and paper towel. Let the mochi cool completely before removing it from the pan (about 2-3 hours).
4)
Generously dust your cutting board with potato starch. Run a pairing knife around the pan, peel it away from the pan, place onto the cutting board and remove the parchment paper. Dust the top of the mochi generously with potato starch. Use a sharp knife and cut straight down to make the slices, coat all the pieces in starch to make them easier to handle. Place the mochi into a large mesh strainer and shake to help remove the excess starch. Store in a sealed container, they are the best at room temp & will stay good for a day (texture is soft). If you keep it in the refrigerator it will stay good for up to 4 days (texture is chewier). Enjoy!