Vegan Matcha Mochi

Ingredients

• 1/2 cup raw cashews (soaked overnight)
• 1/2 cup water
• 50 g cacao butter
• 45 g powdered sugar
• 1 tsp matcha powder (use ceremonial grade for the best flavor)
• 2 tbsp cashew cream
• 1/4 tsp vanilla extract
• 1/2 cup sweet rice flour
• 2 tbsp white sugar
• 6 tbsp almond milk (or other plant-based milk)
• 1 and 1/2 tsp oil
• 1/4 tsp matcha powder

Instructions

1. 1

   --- Cashew Cream ---

2. 2

   Drain the cashews and add them with the water to a high-speed blender. Blend on high for 30-50 seconds or until smooth. Transfer to a bowl and set aside (do not refrigerate it).

3. 3

   --- Matcha Filling ---

4. 4

   Melt the cacao butter in a small saucepan. Remove from heat as soon as it is melted. The cacao butter should not be hot. If it's too hot, let it cool for a few minutes or until room temperature.

5. 5

   Transfer the melted cacao butter to a small bowl. Add the powdered sugar, matcha, cashew cream, and vanilla. Whisk until fully combined, and keep whisking for 2-3 minutes or until it has slightly thickened (like a condensed milk consistency).

6. 6

   Transfer to the refrigerator and refrigerate for about 2 hours or until set.

7. 7

   --- Mochi Dough ---

8. 8

   In a small bowl, whisk together the sweet rice flour, white sugar, almond milk, oil, and matcha powder.

9. 9

   Bring a pot of water to a boil and place a bamboo steamer basket on top. Transfer the mixture to a container that will fit inside your bamboo steamer.

10. 10

    Close with the lid and steam for 20 minutes. Halfway through steaming, stir using a spoon (you will see some liquid and pieces of dough, that is normal, just give it a good stir).

11. 11

    After 20 minutes, let the dough cool for 15-20 minutes or until just warm. Transfer to a bowl and stir well using a wooden spoon until the dough is smooth.

12. 12

    Wrap the sticky dough in plastic wrap and refrigerate for about 45 minutes.

13. 13

    To shape: Scoop out 1.5 teaspoon balls of the matcha filling, and carefully roll them into balls, set aside. Dust a working surface with cornstarch. Take a small amount of mochi dough (about 2 tablespoons) and flatten it into a round on the dusted surface.

14. 14

    Place a ball of the filling on the center of the dough and wrap the dough around the filling. Pinch the edges to seal. Transfer to a plate with the sealed face facing down. Repeat with the remaining filling and dough.

15. 15

    Enjoy immediately, or refrigerate for a couple of hours. Mochi is best served the same day but will keep for up to 3 days in the refrigerator.