Matcha Mochi

1. Mochi filling: 90g glutinous rice flour, 35g sugar, 10g corn oil, 150g pure milk, 3g matcha powder. Add all the ingredients to the bowl and stir evenly. Sieve once. Cover with plastic wrap and punch holes. Steam in cold water for 25 minutes. Let dry until it is not hot and knead into a ball. Repeat stretching several times to increase elasticity. Wrap in plastic wrap and set aside.

2.

Cookie tart crust: Prepare 50g butter, 95g low-gluten flour, 15g whole egg liquid, 30g icing sugar, 5g matcha powder. Soften the butter in place and mix well. Add the icing sugar and mix well. Add the egg liquid evenly in 2 batches, stir evenly, sift in the low-gluten flour and matcha powder, and knead into a dough. Divide into 3 portions, about 58g each. If you like a thinner tart shell, you can divide it into 4 portions. Place the divided dough into the mold and stick it to the mold. Press out the cup shape and place in the refrigerator to freeze and set for later use.

3. Homemade egg tart liquid: 1 whole egg, 2 egg yolks, 120g pure milk, 30g sugar, 20g condensed milk, put all the ingredients into a bowl, stir evenly, and sift several times.

4.

Take out the tart shell and put the mochi balls in. Add a few red beans and pour in the egg tart liquid until it is 80% full. The remaining mochi can be spread directly on the baking bowl. It’s also delicious if you add the remaining egg tart liquid into it.

5. Heat the oven at 170 degrees for 30 minutes (adjust the oven temperature appropriately according to the actual situation)