Anji Bai Cha Green Tea Mochi
Soft, chewy mochi tinted and flavored with Anji Bai Cha—the tea's gentle umami-sweetness gives these delicate rice cakes a clean, fragrant finish.
Anji Bai Cha's mellow, umami-sweet character makes it a lovely flavoring for soft, chewy mochi. Because the tea has almost no bitterness, it folds into the sweet rice dough cleanly, lending a delicate green-tea fragrance without any harsh edge.
Finely ground Anji Bai Cha works best here, whisked into the liquid so the flavor distributes evenly through the dough. The result is a pale, pretty mochi with a gentle aroma that's far softer than matcha.
The dough is steamed until glossy and stretchy, then dusted with cornstarch so it's easy to shape. A sweet red bean or white bean filling balances the chewy exterior with a soft, creamy center.
Serve the mochi at room temperature with a cup of the same tea on the side. It's a light, elegant dessert that captures the tea's springtime freshness in every bite.
Ingredients
- 1 cup glutinous rice flour
- 3 tbsp sugar
- 1 tbsp finely ground Anji Bai Cha leaves
- 3/4 cup warm Anji Bai Cha infusion or water
- 1/2 cup sweet red bean or white bean paste
- 2 tbsp cornstarch, for dusting
- 1/2 tsp neutral oil
- Pinch of salt
How to make it
- 1Whisk the glutinous rice flour, sugar, ground tea, and salt together in a heatproof bowl.
- 2Stir in the warm Anji Bai Cha infusion and oil until you have a smooth, lump-free batter.
- 3Cover and steam over medium heat for about 18–20 minutes until the dough is glossy and translucent.
- 4Let the dough cool slightly, then turn it out onto a surface dusted generously with cornstarch.
- 5Divide into 8 pieces, flatten each, place a spoonful of bean paste in the center, and pinch closed into a smooth ball.
- 6Dust off excess cornstarch and serve at room temperature with tea.
Want to learn more about Anji Bai Cha? Visit its full profile.
Back to Anji Bai ChaYou might also like
What to Eat with Anji Bai Cha Tea
Anji Bai Cha's umami-sweet, low-bitterness jade cup pairs delicately with steamed seafood, tofu, fresh salads, and light, savory snacks.
Anji Bai Cha Steamed Egg Custard with Prawns
Silky Chinese steamed egg custard made with a gentle Anji Bai Cha infusion and topped with sweet prawns—the tea's umami deepens the savory custard.