Matcha · Baking

Matcha Butter Mochi Tang Yuan

Tang yuan is something I associate completely with winter and with family. Growing up in Malaysia we would have them during the Lantern Festival, bobbing in sweet ginger broth. Pressing them into matcha butter mochi batter before baking felt strange the first time I did it and completely obvious the second. They become soft pockets inside the chewy mochi base, which goes golden and slightly crispy at the edges. The combination of textures is unlike anything else I have made. Use the good matcha for this one because it genuinely makes a difference.

Ingredients

• 227g mochiko flour / glutinous sweet rice flour
• 150g sugar
• 8g matcha powder (add an extra 4g for more matcha flavour)
• 3g salt
• 4g baking powder
• 400ml coconut milk
• 2 large eggs
• 57g butter, melted
• 12 black sesame tang yuan

Method

1. 1Preheat your oven to 350°F and grease a 9x9 pan.
2. 2Bring a pot of water to a boil. Cook the tang yuan according to package instructions until they float. Remove and set aside.
3. 3In a large bowl, whisk together mochiko, sugar, matcha powder, salt, and baking powder.
4. 4Add coconut milk, eggs, and melted butter and stir until smooth.
5. 5Pour the batter into your prepared pan.
6. 6Press the cooked tang yuan evenly into the batter.
7. 7Bake for 50 minutes or until the edges are set and slightly crispy.
8. 8Let it cool completely before slicing and serving.

Tips & Notes

If you do not plan to eat it all in a day, it would be better to submerge the tang yuan completely in the batter to avoid them drying out. Mochiko is the Japanese brand glutinous sweet rice flour but if you cannot find it, you can substitute with any glutinous sweet rice flour. Black sesame tang yuan can be found in the freezer section of most Asian grocery stores. The matcha amount can be adjusted to your taste 8g gives a balanced flavour while 12g gives a bolder, more intense matcha hit. Cool completely before slicing for the cleanest squares.