TEA MOCHI

Paragon Tea Room

Difficulty: Easy (20 mins)

Try out this 20 minute dummy proof mochi recipe! Using the hojicha, matcha and genmaicha powder trio, this recipe is sure to fill your quarantine belly! Can't find the right ingredients? Paragon has you covered with a DIY Mochi kit with everything you need!

DIY Mochi Kit by Paragon

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THE RECIPE

The recipe is uniquely developed by Paragon Tea Room, but we encourage you to put your own spin on this recipe and tailor it to your liking! If you are looking for the authentic experience, linked above is a DIY pack ready to go with all the ingredients your need to make the perfect mochi!

Make sure you share your creations with us on instagram using the hashtag #garnishd.

how to make

MOCHI DOUGH

INGREDIENTS

125 ml Water
2 tbsp Vegetable Oil
4 tbsp Sugar
2.5 tbsp Corn Starch
7 tbsp Glutinous Rice Flour
3 tbsp Stone-Milled Tea Powder

INSTRUCTIONS

Add all listed ingredients for the Mochi Dough into a bowl
Mix well with a baking whisk until there are no lumps
Steam the mixture in the bowl for 16 min or microwave for 2 min
Once cooked, use a spatula to scrape and fold the edges into the middle
Gently place a layer of food wrap directly on the batter so that there's no air
Place in the fridge to cool
Place a generous amount of corn starch on your hands and cutting board
Roll the mochi into a long shape and cut into bite sized pieces
Shape into balls and drizzle with chilled mochi dip and enjoy!

MOCHI DIP

INGREDIENTS

2.5 tbsp Corn Starch
200 ml Oat Mylk (Pt.1)
50 ml Oat Mylk (Pt.2)
3 tbsp Sugar
3 tsp Stone-Milled Tea Powder

INSTRUCTIONS

Prepare a small pot of room temperature oat mylk (pt.1)
Add corn starch and mix well with a whisk, then turn on the stove to medium/low
Add sugar and your choice of tea powder while continuing to mix well
Add oat mylk (pt.2) to the mix once the sauce suddenly thickens
Let the sauce cool to room temperature before refrigerating
Drizzle ontop of your mochi and enjoy!