On 02 April, one of the most incredible (hardest) and most beautiful holidays in my life has ended. I do not remember the long flight, but only the moment of happiness when my feet touched the ground. I think that as soon as you return to Italy after a trip to Japan, you begin to feel the nostalgia of that kind of people, so kind, hospitable and unique.
For example, I miss their public transport, their efficiency and speed. I miss the torii (the red portals of access to the sacred areas), the onsen and the Kyoto avenues decorated with cherry trees in bloom. I miss their greetings and bowing.
But above all, I miss the Japanese food, its authentic flavor and the careful way they prepare it. Thinking back to Japan, I wanted to create my own version of the Green tea matcha Mochi.
As has already happened for kale and turmeric, matcha tea is riding the wave as a new superfood. This powdered green tea has the ability to speed up metabolism, aiding weight loss, boost the immune system and act as an antioxidant. Some studies reveal that matcha is even able to reduce the risk of certain cancers. Matcha tea has more benefits than normal green tea because in practice it is as if you were drinking the leaves, and do not let the leaves to brew.
Regardless of whether this is the magical substance that all may believe it, matcha tea is actually drawing the crowds on the web. Fitness and food bloggers constantly talk about it, and you can find tons of recipes on Pinterest with brilliant and innovative ways to use it instead of the conventional beverage.
If you are a fan of Japanese cuisine, and especially on sweets, you may appreciate the slightly “earthy” taste of this recipe. Obviously they do not have the exact same consistency of real Japanese mochi that provide a long and very different process. My experiment is less soft than the original, but you will really like to eat 🙂
- In a mixing bowl combine the rice flour, sugar, baking powder, green tea matcha and mix well.
- In another bowl, mix the water with the coconut milk and the seeds of the vanilla pod.
- Stir in the wet part in the flour and mix well.
- Put the dough into a 22×30 cm baking sheet covered with parchment paper and place another sheet of paper to cover.
- Bake at 248 F° for about 60 minutes.