MOCHI is the perfect food! Oh my goodness, I love this sweet, sticky, gooey Japanese dessert!
My version of mochi is infused with green tea and stuffed with sweet red bean. The green tea is my attempt to give this confection a dose of antioxidants. Does it neutralize the effects of carbs and sugar, you ask? I suspect that the sticky mochi actually causes the antioxidants to "stick" to our cells for amplified and longer term health benefits. Even though scientific evidence has not confirmed my medical theory (and probably never will), I strongly suggest you try the recipe NOW. It's provided below:
GREEN TEA MOCHI WITH RED BEAN FILLING
1 pound mochiko ( glutinous rice flour)
1 1/2 cups sugar
1 tsp baking powder
1 16 oz can of coconut milk
2 cups water steeped in 3 bags of green tea
1 tsp vanilla extract
Sweet red bean (or try chocolate, sweet potato, jam or peanut batter)
Potato starch for dusting
1. Preheat oven to 350 F.
2. Mix dry ingredients together. then combine with wet ingredients
3. Pour into pre-oiled pan and cover with oil
4. Bake for 60 minutes.
5. While mochi is still warm, scoop out a large spoonful on plate then put a small spoonful of red bean in center. Lift up sides of the mound to cover filling.
6. Take filled mochi mound and place on a surface of potato starch. Using hands, pat potato starch on the mochi.
Now enjoy your sticky antioxidant!