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Vegan matcha mochi Vegan matcha mochi is a dessert I made for a small wedding catering I did the other day. I wanted to bring something that the guests maybe didn’t try before, since the other dessert was very simple (chunky monkey chocolate muffins). So I made this last minute (I wanted it to be fresh). Other than that, I never baked mochi before, I only steamed them in an improvised steamer. It is safe to say that this method works too. I do have to warn you, this may not be for everyone. If you don’t like matcha, you probably won’t like this recipe. I absolutely adore it so this is probably the dessert of my life. Vegan matcha mochi is sticky, sweet, and a bit bitter. But unlike the mochi I made before, the surface is dry and cracked. It may not look as cute, but it is way easier to handle. If you are a fan of this Japanese dessert (and of green tea), this is the recipe for you. If matcha is not really your thing, but you still want to try mochi, there are plenty of different recipes on this blog. Some health benefits Matcha contains a concentrated amount of antioxidants, which may reduce cell damage and prevent chronic disease. Some studies have shown that matcha could prevent liver damage and decrease the risk of liver disease. However, additional studies are needed to look at the effects on humans in the general population. Matcha has been shown to improve attention, memory, and reaction time. It also contains caffeine and L-theanine, which can improve several aspects of brain function. Studies show that green tea and matcha can decrease several heart disease risk factors. Some also show that green tea extract helps increase metabolism and fat burning, both of which may aid weight loss. These are only a few reasons you should try and incorporate some matcha into your diet. I use it in cakes, sometimes I drink matcha latte’s or just as plain tea in the morning. If you are using it, please be careful and try not to overdo it. You don’t want to eat a batch of these matcha mochi in one day by yourself. A piece of advice This recipe is very easy and as you can see, requires only a few ingredients. Regardless of that, I am here to help if anything goes wrong. First of all I have to say – do NOT use regular rice flour! Use only glutinous (sweet) rice flour. This should be written on the packaging, but if you are still not sure, look for a letter G somewhere on the packaging. If you use any other flour you will not get sticky and soft mochi like these. If my Balkan friends are wondering, I occasionally buy my glutinous rice flour in Belgrade, in block 70. You can also try your luck in any Asian food store/supermarket section. I prefer to sift the matcha in, instead of just adding it with a spoon. Mainly because it sometimes tends to form clumps and they are very difficult to break apart in the batter. You want to end up with an evenly colored mochi. As I mentioned in the instructions bellow, you should pay attention to the thickness of your batter. If you notice that it is too runny, add some more glutinous rice flour. If you notice that it is too thick and you can’t pour it into the baking dish easily – add more plant-based milk. You can use any milk you want (soy milk, almond, coconut etc.). The matcha mochi are best when served while still warm, but they are not bad at all the day after (or the day after that). Just make sure you store them in an air-tight container in the fridge. Vegan matcha mochi Ingredients 280 g of sweet rice flour (glutinous) 3 tbsp of matcha powder 2 tsp of baking powder 150 g of sugar 2 tbsp of oil 300 ml of plant-based milk Directions - Put the glutinous rice flour in a deep bowl. Sift the matcha powder through a sieve and mix the two together using a wire whisk. Add two tsp of baking powder and the sugar and whisk once again. - Then add the plant-based milk and the oil. Mix everything together until you get a homogenous batter. It should not be too thick, you should be able to pour it, but it should also not be too runny. - If any of the two happens, feel free to add some more plant-based milk or glutinous rice flour. - Line a square baking dish with some parchment paper. Pre-heat the oven to 160 degrees Celsius (325 F). Pour the mochi batter into the baking dish and bake it in the oven for 50 minutes. It is supposed to become cracked on the surface (like in the pictures), but soft and sticky in the middle. - Take it out of the oven, let it cool down a bit and then cut it into small squares or rectangles. It may be difficult to do this with a knife since the dough will be very sticky. I had to use a spatula to divide the pieces. - Serve the matcha mochi while they are still warm. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan matcha mochi. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on Instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Veganski matcha mochi Veganski matcha mochi je desert koji sam pravila za mali svadbeni ketering koji sam radila neki dan. Htjela sam donijeti nešto što gosti možda prije nisu probali, budući da je drugi desert bio vrlo jednostavan (kakao muffini sa bananom i čokoladom). Tako da sam napravila ovo u posljednji momenat (željela sam da budu svježi). Osim toga, nikada prije nisam pekla mochi, samo sam ih kuhala na pari u improviziranoj posudi. Može se sa sigurnošću reći da i ova metoda funkcioniše. Moram vas upozoriti, ovo možda nije za svakoga. Ako ne volite matcha, vjerovatno vam se neće svidjeti ovaj recept. Ja je apsolutno obožavam, tako da je ovo desert mog života. Veganski matcha mocha je ljepljiv, sladak i pomalo gorak. Ali za razliku od mochija koji sam već pravila, površina je suha i ispucala. Možda to ne izgleda jako lijepo, ali je s njima lakše rukovati. Ako ste ljubitelj ovog japanskog deserta (i zelenog čaja), ovo je recept za vas. Ako matcha nije za vas, ali ipak želite probati mochi, na ovom blogu postoji mnogo različitih recepata. Neke koristi za zdravlje Matcha sadrži koncentriranu količinu antioksidanasa, što može smanjiti oštećenje stanica i spriječiti hronične bolesti. Neka su istraživanja pokazala da matcha može spriječiti oštećenje jetre i smanjiti rizik od bolesti jetre. Međutim, potrebne su dodatne studije da bi se ispitali efekti na ljude u ukupnoj populaciji. Dokazano je da matcha poboljšava pažnju, pamćenje i vrijeme reakcije. Sadrži i kofein i L-teanin, koji mogu poboljšati nekoliko aspekata moždane funkcije. Studije pokazuju da zeleni čaj i matcha mogu smanjiti nekoliko faktora rizika od srčanih bolesti. Neke također pokazuju da ekstrakt zelenog čaja povećava metabolizam i sagorijevanje masti, a oba mogu pomoći u mršavljenju. Ovo je samo nekoliko razloga zbog kojih biste trebali isprobati i uključiti malo matche u svoju prehranu. Koristim je u kolačima, ponekad pijem matcha latte ili kao običan čaj ujutro. Ako je koristite, budite oprezni i pokušajte ne pretjerivati. Ne bi trebali sami pojesti tepsiju ovih matcha mochija u jednom danu. Nekoliko savjeta Ovaj recept je vrlo jednostavan i kao što vidite, zahtijeva samo nekoliko sastojaka. Bez obzira na to, tu sam da pomognem ako nešto krene naopako. Prije svega moram reći – NE koristite uobičajeno rižino brašno! Koristite samo ljepljivo (slatko) rižino brašno. Ovo bi trebalo biti napisano na ambalaži, ali ako i dalje niste sigurni, potražite slovo G negdje na kesi. Ako koristite bilo koje drugo brašno, nećete dobiti ljepljive i mekane mochi poput ovih. Ako se moji prijatelji sa Balkana pitaju, povremeno kupim svoje lepljivo brašno u Beogradu, u bloku 70. Takođe možete okušati sreću u bilo kojoj od azijskih prodavnica/polica supermarketa. Više volim prosijati matchu, umjesto da je samo dodajem kašikom. Uglavnom zato što ponekad ima tendenciju stvaranja grudica, a vrlo ih je teško razbiti u tijestu. Želite dobiti jednobojne mochije na kraju. Kao što sam spomenula u uputama ispod, trebali biste obratiti pažnju na gustoću vašeg tijesta. Ako primijetite da je previše tečno, dodajte još malo ljepljivog rižinog brašna. Ako primijetite da je pregusto i ne možete ga lako sipati u posudu za pečenje – dodajte još biljnog mlijeka. Možete koristiti bilo koje mlijeko koje želite (sojino mlijeko, bademovo, kokosovo itd.). Matcha mochi su najbolji kada se poslužuju dok su još topli, ali nisu loši ni dan poslije (ili dan nakon toga). Samo ih čuvajte u hermetički zatvorenoj posudi u frižideru. Sastojci 280 g slatkog rižinog brašna (ljepljivog) 3 supene kašike matcha praha 2 čajne kašičice praška za pecivo 150 g šećera 2 supene kašike ulja 300 ml sojinog mlijeka Upute Slatko brašno stavite u duboku posudu. Matcha prah prosijte kroz sito i pomiješajte zajedno pomoću žičane pjenjače. Dodajte dvije kašičice praška za pecivo i šećer i još jednom promiješajte. Zatim dodajte sojino mlijeko i ulje. Sve zajedno miješajte dok ne dobijete homogenu smjesu. Ne smije biti previše gusta, trebali biste je moći sipati, ali ne smije biti ni previše rijetka. Ako se dogodi nešto od ovo dvoje, slobodno dodajte još malo biljnog mlijeka ili ljepljivog brašna. Četvrtastu posudu za pečenje obložite papirom za pečenje. Zagrijte rernu na 160 stepeni Celzijusa (325 F). Mochi tijesto izlijte u posudu za pečenje i pecite u rerni 50 minuta. Treba da je na površini napukao (kao na slikama), ali mekan i ljepljiv u sredini. Izvadite ga iz rerne, ostavite da se malo ohladi, a zatim ga narežite na male kvadrate ili pravougaonike. To može biti teško učiniti nožem jer će tijesto biti vrlo ljepljivo. Morala sam koristiti spatulu da odvojim komade. Matcha mochi poslužite dok je još topao. Ako vam se svidio ovaj recept, pročitajte i ostale moje recepte poput: Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svojih vlastitih veganskih matcha mochi-ja. Ako ste uradili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link od mog Patreona – ovdje.