Infused Matcha Mochi
This recipe combines the delicate, earthy flavor of matcha with a subtle cannabis twist, turning this traditional Japanese dessert into a unique and enjoyable treat. Follow the steps below to craft your own batch of cannabis-infused matcha mochi.
Ingredients
For the Mochi:
- 1 cup glutinous rice flour (mochiko)
- 3/4 cup water
- 1/4 cup sugar
- 2 teaspoons matcha powder (adjust to taste)
- 1/4 teaspoon vanilla extract (optional)
- Potato starch, cornstarch, or tapioca starch for dusting
For the Cannabis-Infused Butter (Canna-Butter):
- 1/2 cup unsalted butter
- 1 to 2 grams decarboxylated cannabis (adjust based on preferred potency)
For the Filling (Optional):
- Sweet red bean paste (anko), chocolate ganache, or whipped cream (optionally infused with cannabis for layered effects)
Preparation Time
- Prep time (cannabis butter + ingredients): 1 hour
- Cooking time for mochi: 10 minutes
- Total time (including cooling): 1.5 hours
Instructions
Step 1: Prep the Cannabis-Infused Butter
- Decarboxylate the Cannabis:
- Preheat your oven to 240°F (115°C).
- Grind the cannabis into small pieces (not a fine powder).
- Spread it evenly on a parchment-lined baking sheet.
- Bake for 35–40 minutes, gently stirring halfway through. This activates the THC and CBD in the cannabis.
- Infuse the Butter:
- Melt the butter in a saucepan over low heat.
- Add the decarboxylated cannabis and stir well.
- Keep the mixture on low heat for 2–3 hours, ensuring it never starts to boil. Stir occasionally to avoid scorching.
- Strain the butter through a cheesecloth or fine mesh sieve into a container. Discard the plant material.
- Allow the cannabis butter to cool and store it in the fridge until ready to use.
Step 2: Make the Matcha Mochi Dough
- Mix the Dry Ingredients:
- Combine the glutinous rice flour, sugar, and matcha powder in a microwave-safe bowl. Whisk them together until evenly mixed.
- Add the Wet Ingredients:
- Gradually pour in water while stirring the mixture. Make sure it’s smooth, with no lumps.
- Add 1–2 teaspoons of the cannabis-infused butter (adjust based on your desired potency) and stir well.
- Cook the Dough:
- Cover the bowl with microwave-safe plastic wrap or a lid. Microwave for 1 minute.
- Remove the bowl, stir the dough, and microwave again for another 1 minute.
- Repeat this process in 30-second intervals until the mixture turns into a smooth, sticky dough with a glossy finish. This typically takes a total of 2.5–3 minutes.
Step 3: Shape the Mochi
- Dust Your Work Surface:
- Spread a generous layer of starch on a clean work surface or a large baking sheet. Dust your hands with starch as well to prevent sticking.
- Transfer the Mochi:
- Carefully scoop the hot mochi dough onto the prepared surface. Flatten it slightly into an even layer with a rolling pin or your hands, dusting with more starch as needed.
- Cut and Fill the Mochi:
- Cut the mochi into small squares or circles (about 2–3 inches wide). Place a teaspoon of your chosen filling, like red bean paste, in the center of each piece.
- Pinch the edges together to seal the filling inside, then roll into a smooth ball. Repeat with the remaining dough.
Step 4: Serve and Enjoy
- Allow the mochi to cool for about 20 minutes in the fridge before serving. This gives them time to firm up and become easier to handle.
- Dust off any excess starch before eating. Serve fresh for the best texture.
Tips for Success
- Potency Control: Be mindful of the potency of your cannabis butter. Start small, especially if you’re new to edibles.
- Storage: Store leftover mochi in an airtight container at room temperature for up to 1 day. Do not refrigerate for extended periods as mochi tends to harden.
- Flavor Tweaks: You can adjust the matcha level based on your personal preference. For a stronger matcha flavor, add an extra teaspoon of matcha powder.
This recipe beautifully balances the traditional, earthy flavors of matcha with a subtle cannabis experience. Enjoy responsibly and savor this delicious modern twist on Japanese mochi!
