Matcha mochi dumplings with mango sauce
Soft mochi dumplings in two colours—one subtly infused with matcha, the other unflavoured—served with a smooth, vibrant mango sauce. A light, fruity dessert that pairs beautifully with a steaming cup of tea.
Ingredients
For the sauce:
Garnish:
Nutritional facts (per portion):
980 kJ / 234 kcalPreparation
Step 1
200 g silken tofu – 200 g rice flour – 3 tbsp brown sugar – 2 tsp vanilla sugar with bourbon vanilla – 1 tsp matcha powder
Pat the tofu very dry and mix it well with the rice flour, sugar and vanilla sugar. Divide the dough into two halves and knead the matcha powder into one portion.
Step 2
Shape the dough into about 24 walnut-sized balls.
Step 3
400 g mango flesh – 4 tsp Kikkoman Naturally Brewed Soy Sauce – 2 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 2 green kiwi
Purée the mango with the Kikkoman Soy Sauce and the Kikkoman Mirin-Style Sweet Seasoning. Peel the kiwis and slice or dice them.
Step 4
Cook the dumplings in plenty of boiling water for 5–7 minutes (see tip).
Step 5
A few mint leaves – 2 tsp matcha powder – 4 tsp black sesame seeds – 4 tbsp toasted coconut flakes – 200 g raspberries
Once the dumplings are cooked, lift them out, cool them briefly in cold or iced water and drain well. Serve them on plates with the mango sauce and garnish with the kiwi, mint, a little matcha powder, black sesame seeds, coconut flakes and raspberries.
Tip
A kiwi purée also makes a good alternative to the mango sauce.
Cooking method:
Bring plenty of water to the boil in a saucepan. Add the dumplings (rice-tofu balls) carefully to the boiling water and cook until they rise to the surface. Once they float, simmer for another 1–2 minutes to ensure they are cooked through.
You can also serve the dumplings on skewers if you prefer.
Recipe-ID: 1678
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200 g silken tofu – 200 g rice flour – 3 tbsp brown sugar – 2 tsp vanilla sugar with bourbon vanilla – 1 tsp matcha powder
Pat the tofu very dry and mix it well with the rice flour, sugar and vanilla sugar. Divide the dough into two halves and knead the matcha powder into one portion.
Shape the dough into about 24 walnut-sized balls.
400 g mango flesh – 4 tsp Kikkoman Naturally Brewed Soy Sauce – 2 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 2 green kiwi
Purée the mango with the Kikkoman Soy Sauce and the Kikkoman Mirin-Style Sweet Seasoning. Peel the kiwis and slice or dice them.
Cook the dumplings in plenty of boiling water for 5–7 minutes (see tip).
A few mint leaves – 2 tsp matcha powder – 4 tsp black sesame seeds – 4 tbsp toasted coconut flakes – 200 g raspberries
Once the dumplings are cooked, lift them out, cool them briefly in cold or iced water and drain well. Serve them on plates with the mango sauce and garnish with the kiwi, mint, a little matcha powder, black sesame seeds, coconut flakes and raspberries.
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