Instant Pot Matcha Mochi Recipe – FOOD is Four Letter Word (2024)

Prep time: 5 minutes

Cook time: 1 hour

Serves: 8

Method

• 1)

  In a large bowl, add 1 Cup of Sweet Rice Flour, ¾ Cup of Granulated Sugar, 1 Teaspoon Matcha Powder and stir very well with a whisk. Add 1 Cup of Water and ⅓ Cup Coconut Milk stir until it looks smooth and combined.

  *You can add an additional¼ cup of Sugar if you like your Mochi slightly sweeter.

• 2)

  Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. Use a brush and lightly oil the parchment and the side of the pan or use non-stick spray. Pour the batter into the pan. Place a paper towel on top of the pan, use a large piece of foil that can wrap the pan completely (should wrap down to the bottom of the pan). The paper towel helps absorb the steam to help avoid condensation on the mochi.

• 3)

  Pour 1½ Cups of Water into the Instant Pot, place the sling or trivet into the pot & place the pan on top of the trivet. Seal the Instant Pot lid and choose High Pressure for 1 Hour. When the timer is up, switch the knob to venting immediately, once the pin drops, open the lid. Lift out the pan and remove the foil and paper towel. Let the mochi cool completely before removing it from the pan (about 2-3 hours).

• 4)

  Generously dust your cutting board with potato starch. Run a pairing knife around the pan, peel it away from the pan, place onto the cutting board and remove the parchment paper. Dust the top of the mochi generously with potato starch. Use a sharp knife and cut straight down to make the slices, coat all the pieces in starch to make them easier to handle. Place the mochi into a large mesh strainer and shake to help remove the excess starch. Store in a sealed container, they are the best at room temp & will stay good for a day (texture is soft). If you keep it in the refrigerator it will stay good for up to 4 days (texture is chewier). Enjoy!

↓ Supplies to make this recipe ↓