This simple, vegan mochi recipe offers three iconic tastes of Japan in a bite–sweet rice flour (kome), sweet potato (imo) and green tea (cha). I used genmaicha tea and mochiko rice flour, which you can find online. The pecan on top makes it look like a pean sandie— perfect for a Southern Tea Party!
Time: 75-90 minutes
Makes: about 2 dozen mochi
You will need:
2 cups of steeped Firepot Japanese Peasant Tea or genmaicha (To steep, infuse 2 Tablespoons of tea leaves in 2 cups of 165 degree water for 90 seconds. To reach 165 degrees, boil water and allow it to cool for 10 minutes).
1 cup of sugar
1 box of Mochiko sweet rice flour
2 cups of mashed, roasted sweet potato (To roast: Preheat oven to 400 degrees F. Pierce potatoes with a fork 5 or 6 times and then place on a baking sheet in the oven for 45 minutes to 1 hour. Remove the peel and mash.)
1/4 cup tapioca flour or cornstarch
24 pecan halves, about 1 cup
Heat the steeped tea and sugar on the stovetop over medium heat until sugar is dissolved.
Add the rice flour gradually, stirring constantly until thick, about 5 minutes.
Stir in the sweet potatoes
Heat over medium heat for 5 more minutes, stirring constantly
Turn dough out on a board floured with tapioca or cornstarch.
Knead the dough for about 1 minute until you have a uniform ball
Pinch or cut off small pieces of the dough and roll them into balls.
Press the balls of dough to form discs and then press half of a pecan into the top of each disk.
Keeps in an air tight container for a few days
Alternatively, you can roll the dough to 1/2 inch thick and cut circles out if you have a small, round cookie cutter.