Gluten-Free Matcha Mochi

Celiac.com 03/11/2025 - Mochi is a beloved traditional Japanese treat with a history stretching back over a thousand years. Originally prepared for ceremonial purposes, mochi has since become a year-round favorite and a staple of Japanese cuisine. Its chewy, satisfying texture, derived from glutinous rice flour, has captivated people worldwide. The addition of matcha, a finely ground green tea powder, elevates the flavor with its earthy, slightly bitter notes and vibrant green color. Matcha, with its origins in Japanese tea ceremonies, pairs wonderfully with the subtly sweet and sticky nature of mochi.

This gluten-free recipe for matcha mochi is perfect for those seeking a simple yet indulgent treat. With a short list of ingredients and a quick preparation process, you can create a dessert that is as delightful to look at as it is to eat. Enjoy it on its own, paired with tea, or as a base for more elaborate creations.

Ingredients

• 1 cup glutinous rice flour (also known as sweet rice flour)
• ¾ cup water
• ¼ cup granulated sugar
• 1 tablespoon matcha powder (adjust to taste)
• ¼ cup cornstarch or potato starch (for dusting)

Instructions

Celiac.com Sponsor (A12):
1. Prepare the Steamer

Fill a steamer with water and bring it to a boil. Place a heatproof dish or bowl that fits inside the steamer and lightly grease it with neutral oil to prevent sticking.

2. Mix the Ingredients

In a mixing bowl, whisk together the glutinous rice flour, matcha powder, and sugar until evenly combined. Slowly add the water while stirring continuously to form a smooth, lump-free batter.

3. Steam the Mochi

Pour the batter into the prepared dish and place it in the steamer. Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the mochi. Steam for 12–15 minutes, or until the mixture is thick and translucent.

4. Knead the Mochi

Carefully transfer the steamed mochi onto a surface dusted with cornstarch or potato starch. Be cautious—it will be hot! Dust your hands with starch to prevent sticking and knead the mochi for a minute or two to achieve a smooth consistency.

5. Shape the Mochi

Divide the mochi into small portions, rolling each into a ball or shaping it into disks, depending on your preference. Dust lightly with starch to keep the pieces from sticking together.

Serving Suggestions

Enjoy your matcha mochi fresh, as its texture is best on the day it’s made. Pair it with a cup of green tea or coffee for a delightful contrast in flavors. If you want to add a twist, fill the mochi with red bean paste, nut butter, or chocolate for a surprise center.

This gluten-free matcha mochi is a simple way to enjoy a classic Japanese treat while embracing modern dietary needs. Its combination of chewy texture and vibrant matcha flavor makes it a snack to remember.