Matcha Mango Mochi Rolls

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.

Ingredients:

{Mochi Sheet}

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

{Mango Cream}

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

Equipment:

microwaveable 9 x 13 rectangular casserole dish

2 medium mixing bowls

rubber spatula

hand-held mixer or whisk

spice grinder

peeler

work surface

large rectangular dish or baking sheet

serrated knife

Directions:

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.

Chocolate Chip Matcha Mug Cake

I’m very excited to share with you my Matcha Monday post this week!  I’ve put together a super simple recipe for a Chocolate Chip Matcha Mug Cake that’s a total no brainer to whip up.  Less than 2 minutes in the microwave and you’ll end up with the most delicious and moist matcha cake ever!

This recipe is a nice way to try using matcha as a cooking ingredient for the first time.  You’ll be able to appreciate how cooking with matcha helps to balance out sweeter flavors, which is exactly why you see it used in so many cake and cookie recipes.

If you never try any of the other recipes from my site, I hope you try this one.  It represents everything I love about matcha green tea, where a traditional ingredient is enjoyed in a unique, easy, and modern way.

Chocolate Chip Matcha Mug Cake

Makes 1 mug cake or 2 smaller teacup cakes

Equipment:

microwave safe mug or 1 large mug and 2 smaller teacups

paper towel

fork, for mixing

measuring spoons

tea towel

Ingredients:

4 Tbsp all-purpose flour

3 Tbsp sugar

1 tsp matcha powder

1/4 tsp baking soda

3 Tbsp almond milk

1 Tbsp vegetable oil, plus a bit more for oiling mug/cups

1/4 tsp vanilla extract

1 drop almond extract

2 Tbsp mini chocolate chips, plus a few more for decorating the top of the mug cake

Directions:

1.)  Lightly coat the inside of the mug/cups with vegetable oil, to create a non-stick inner surface.  You can use a paper towel to do this.

2.)  Place all dry ingredients in the large mug and mix with a fork thoroughly.

3.)  Add the liquid ingredients, then again mix with the fork thoroughly.  Add 2 Tbsp of the chocolate chips, then mix those in so that they are evenly distributed.  At this point, if you prefer to serve the cakes in 2 smaller teacups, divide the batter between the 2 teacups evenly.

4.)  Place the large mug in the microwave and cook on high for 1 minute and 40 seconds.  For 2 smaller teacups, cook them for 1 minute and 30 seconds.

5.)  With a tea towel, carefully remove the hot mug/cups from the microwave.  Scatter the remaining chocolate chips on top of the cake and serve!