Microwave and mochi may not seem like they belong in the same sentence, but yet here it is…Microwave Matcha Mango Mochi Rolls! Could there be any more m’s in a recipe?
Traditional Japanese sweet rice cake is made from steamed glutinous rice, which is pounded into a paste and shaped to create the chewy, sticky mouthful referred to as mochi. As authentic as it is to use a steamer to make mochi, there are many other more convenient methods you can use to make mochi, including the stove top, the oven, and even the microwave! The microwave an ideal place to cook this treat, as any slight degree of overcooking is masked by the fact that mochi already has a characteristic chewiness about it.
These mochi rolls are the not-as-cold and not-as-sweet version of mochi ice cream. What’s great about them is that don’t require any fancy filling techniques like those needed when making traditional filled mochi. I make the Matcha Mango Mochi Rolls as I would cinnamon rolls–just spread a cooked mochi sheet with a layer of mango cream, then roll up, chill, and cut with a sharp serrated knife. If you’ve allowed the roll a proper amount of time to set up in the fridge, you’ll end up with beautiful mochi slices with specks of fresh mango studded throughout.
I love that something as traditional as mochi can be made so simply in the microwave, within minutes. For the whipped cream filling, feel free to substitute any fruit that you love…strawberries, peaches, or even bananas will work well. And if you can’t find the freeze-dried fruit, just add more of the fresh fruit. The filling can also easily be replaced with canned smooth red bean paste, which results in a much more traditional tasting mochi roll.
Matcha Mango Mochi Rolls
Makes 12 pieces.
4 oz. sweet rice flour (mochiko)
3/4 cup water
1/3 cup sugar
1 tsp vanilla
1/4 tsp baking powder
1 Tbsp matcha powder, sifted
non-stick vegetable oil spray
1 cup dried, unsweetened, shredded coconut
1/2 cup cream
2 Tbsp sugar
1/4 cup freeze-dried mango, ground to a powder in spice grinder
1/4 cup fresh, firm mango, peeled and diced into pea-size bits
microwaveable 9 x 13 rectangular casserole dish
2 medium mixing bowls
hand-held mixer or whisk
large rectangular dish or baking sheet
1.) In a medium bowl, combine mochiko, baking powder, and matcha powder. Add in water, sugar, and vanilla and mix in thoroughly until you get a homogenous batter.
2.) Pour batter into casserole dish evenly sprayed with non-stick vegetable oil spray, distributing the batter evenly. Microwave on high for 5 minutes, or until the mochi sheet is set and a toothpick comes out clean.
3.) Let the mochi sheet dry to room temperature, then carefully ease out of casserole dish using a rubber spatula. If it is easier, loosen one half of the mochi sheet, then the other half.
4.) On top of a work surface, scatter 1 cup of desiccated coconut. Distribute the coconut evenly into a 9 x 13 rectangle so that the mochi sheet will lay on top of it without making contact with the work surface. Lay the sticky side of the mochi sheet on top of the coconut. The stickiness of the mochi will cause the coconut to adhere, creating the outer covering for the mochi rolls.
5.) Make the mango cream by first whipping the heavy cream. Add the sugar and whip until you get stiff peaks. Fold in the dried mango powder and the fresh mango bits.
6.) On the dry side of the mochi sheet, use a rubber spatula to apply an even 1/4″ thick layer of the whipped cream atop the entire sheet of mochi.
7.) Like you would making cinnamon rolls, take one long side of the mochi sheet, then gradually and tightly roll up until you get a finished, long mochi roll. Set the roll on a large rectangular dish or baking sheet seam side down, then cover with plastic wrap and set in fridge to chill for at least 2 hours.
8.) After the roll is properly chilled, remove from the fridge and use a serrated knife to cut out 12 equally-sized pieces of mochi. Store airtight in the fridge, where the mochi will last 2-3 days.