Matcha Mochi

This is really cool I sent it to all my relatives. it feels like baby skin.

Loved the ease of the recipe. I made it in the morning so I can have it ready for the evening (rather than making it the day ahead). I used roasted soy bean powder instead of cornstarch. Roasted soy bean powder is a common Japanese and Taiwanese ingredient that you can find in Chinese or Japanese supermarket. I also cut the sugar to 75% so it's not as sweet.

I made this during the holidays for my relatives who can't have gluten, but it ended up being a hit with everyone. The issue I had was the mochi in the middle of the pan never quite set despite baking it for over 90 minutes, so I thought it would set when left overnight. The next day, I ended up cutting the parts that were set, and then rebaking the gooey parts until it set. This ended up making the edges a bit dry. If anyone has any suggestions/tips, I'd greatly appreciate it. I also used black soybean powder as the coating instead of cornstarch, and it tasted similar to Japanese warabimochi. I will make this again, so let's see if the issue repeats itself.

So I made it in my super unstocked kitchen (silicone bakeware didn't have foil) so I used parchment paper (pressed it right on top) it turned out perfect.

This was delicious! I bought it to my Bible study and all the girls loved it.  Easy to make too.  Comes out tasting more cake-y than mochi.

It was easy to make and veryyyy delicious. Everyone loved it! I usually go with less sugar than the recipe, but this time I stuck to the recipe as matcha can be bitter and it turned out just perfect. Thanks so much