Matcha Namagashi

A silky, elastic rice dough shell that yields to the bite, releasing a dense heart. Matcha powder provides an earthy bitterness that balances the sugar.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 336
• Protein: 7 g
• Carbs: 70 g
• Fat: 3 g

Ingredients

• 150 g sticky rice ( ground into fine powder )
• 80 g White sugar
• 120 ml Mineral water
• 1 tbsp matcha powder
• 50 g Corn starch ( for dusting )
• 160 g Red bean paste (Anko) ( divided into 4 or 8 small balls depending on the desired size )

Instructions

1. Base preparation

   In a bowl, mix the glutinous rice previously ground into a fine powder with white sugar and matcha powder. Gradually pour in mineral water while whisking until a smooth texture is achieved, without any lumps.

2. Cooking the dough

   Cook the mixture in a steamer or a saucepan over low heat, stirring constantly with a spatula. The dough should thicken, become translucent, and pull away cleanly from the sides. It should be elastic and firm to the touch.

3. Shaping and filling

   Dust the work surface with cornstarch. Divide the warm dough into small balls. Flatten each ball into a thin disk. Place a small sphere of red bean paste in the center and close the rice dough by pinching the edges to seal. The seam must be invisible.

4. Finishing touches

   Use the back of a knife or a small wooden pick to mark geometric or floral patterns on top. The surface should be smooth and matte.

Chef's tips

• Work the rice dough while it is still warm; it loses its elasticity as it cools.
• Cornstarch is crucial: without it, the dough sticks to your fingers and shaping becomes impossible.

Storage

Consume the same day. The rice dough hardens quickly when exposed to air.