Green Tea Set

Please like, comment, share, subscribe and click the bell. Thank you!

---

““Far more bitter than its black counterpart, green tea is by far the beverage of choice in Far Eastern Doma. To offset the sharpness of its flavor, it is oft accompanied by something sweet, such as sticky rice cakes.””

— Eorzea Database

• Dango Prep time: 20 minutes
• Cook time: 30 minutes
• Yields 18 dango
• Mochi Prep time: 40 minutes
• Soaking time: 6 hours/overnight
• Cook time: 30 minutes
• Kneading time: 1 hour

Hanami Dango

US	Ingredients	Metric
1 cup	rice flour	120 g
1 cup	glutinous rice flour	120 g
½ cup	granulated sugar	120 g
¾ cup	water	175 g
1 tsp	matcha powder	2 g
1 tsp	freeze dried powdered raspberries	2 g

1. In a  medium bowl , combine the flours, sugar and the water.
2. Stir until a ball begins to form, then knead it until it becomes smooth, about 5 minutes.  Divide the ball into 3 equal parts.
3. In a small bowl, mix the matcha powder with a teaspoon of water to make a paste.  Knead the paste into one piece of dough until the colour is even.
4. In a small bowl, mix the raspberry powder with a teaspoon of water to make a paste.  Knead the paste into one piece of dough until the colour is even.
5. Cut each pieces of dough in half and then thirds to make 18 equal pieces.
6. Roll the pieces into balls to shape the dango.
7. Bring a small pot of water to a boil, starting with the white, then pink then green, add the dango and wait until they float to the surface.   Cook them for another 2 minutes.
8. Transfer the cooked dango to a bowl of ice water and set them aside to cool.
9. Drain the dango and skewer three on one  bamboo stick .

Daifuku Mochi

US	Ingredients	Metric
2½ cups	sweet glutinous rice	450 g
	cornstarch
1 tsp	matcha powder	2 g
1 tsp	freeze dried powdered raspberries	2 g
1 cup	black sesame paste, or filling of your choice	270 g

1. In a medium bowl, cover the rice with cool water, swish it around with your hand to wash and then discard the water.  Wash a total of 4 times.
2. In the same bowl, soak the rice in cool water for 6 hours or overnight.
3. Pour the rice into a metal strainer and allow the water to drain for 10 minutes.
4. Transfer the rice to a cheesecloth and tie it into a sack.  Steam the rice for 30 minutes.
5. Using a bread maker or stand mixer, knead the cooked rice for 1 hour.  With wet hands, divide the mochi into three equal parts.
6. In a small bowl, mix the matcha powder with a teaspoon of water to make a paste.  Knead the paste into one piece of dough until the colour is even.
7. In a small bowl, mix the raspberry powder with a teaspoon of water to make a baste.  Knead the paste into one piece of dough until the colour is even.
8. Dust a pan and your hands with cornstarch.
9. Using your index finger and thumb, squeeze a pinch off a piece of mochi, flatten it into a disc making the edges thinner than the middle.
10. Place the filling onto the disc and fold the mochi over it, pinching the seams to seal.
11. Repeat steps 9 and 10 until all the mochi is filled.

---

This recipe was created by adapting from:

How to make Mochi with a stand mixer - Just One Cookbook

Hanami Dango - Just One Cookbook