About the Recipe
Infusing micro algae into matcha to create Mochi
1 cup glutinous rice flour (also known as sweet rice flour)
1/4 cup sugar
2 teaspoons matcha powder
1 tablespoon microalgae powder (such as spirulina or chlorella)
1 cup water
Cornstarch or potato starch for dusting
In a mixing bowl, combine the glutinous rice flour, sugar, matcha powder, and microalgae powder. Mix well to ensure the matcha and microalgae powders are evenly incorporated into the flour mixture.
Gradually add water to the bowl, stirring continuously, until a smooth batter is formed. Make sure there are no lumps.
Transfer the mixture to a heatproof dish or microwave-safe container.
Cover the dish with plastic wrap, leaving a small vent for steam to escape.
Steam the mixture for about 20-25 minutes on medium heat, or microwave it for 2-3 minutes until the mixture becomes firm and translucent.
Remove the dish from the steamer or microwave and let it cool for a few minutes.
Dust a clean surface or cutting board with cornstarch or potato starch to prevent sticking.
Carefully transfer the mochi mixture onto the starched surface and cut it into small pieces or shape it into desired forms.
Dust the mochi pieces with additional cornstarch or potato starch to prevent them from sticking together.
Your Microalgae Matcha Mochi is now ready to be enjoyed! You can serve it immediately or refrigerate it for later consumption.