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1
Sift 5 grams of matcha powder, 15 grams of milk powder, and 15 grams of powdered sugar to remove large particles. -
2
Set aside and add coconut paste for later use. -
3
Heat 150 grams of milk, 150 grams of coconut milk, and 30 grams of white sugar until steaming and slightly boiling, then remove from the heat. -
4
10 grams of matcha powder, sift it in advance, pour in appropriate amount of hot milk and stir evenly. -
5
Stir until the matcha powder is completely melted and evenly distributed. -
6
Pour the matcha liquid back into the milk and stir evenly. -
7
Add tapioca starch40 grams of powder. -
8
Stir evenly. -
9
Turn on low heat and stir slowly until it becomes a thick paste. Remove from heat and set aside to cool. -
10
Put the cool water mochi out and scoop it out with a spoon. -
11
Coated with matcha powdered sugar. -
12
Also covered in coconut. -
13
Matcha coconut scented mochi, complete O(∩_∩)O -
14
The slight bitterness of matcha blends perfectly with the sweetness of coconut.A wonderful flavor intertwined with each other. -
15
With a gentle bite, the soft and waxy mochi blooms between the teeth, and the aroma of matcha and coconut instantly fills the entire mouth.
Tips
1. If you choose matcha powder that is of higher quality and more expensive, the color and taste of the finished product will be better.
2. When heating liquid, use low heat and stir continuously to avoid sticking to the pan and burning, which will affect the taste.