Matcha Namagashi
Ingredients
- 150 gsticky rice (ground into fine powder)
- 80 gWhite sugar
- 120 mlMineral water
- 1 tbspmatcha powder
- 50 gCorn starch (for dusting)
- 160 gRed bean paste (Anko) (divided into 4 or 8 small balls depending on the desired size)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume the same day. The rice dough hardens quickly when exposed to air.
