These matcha mochi breads are adaptations of our classic Korean mochi breads. Still speckled with black sesames, these green tinted "dino eggs" are the perfect afternoon and/ or tea snacks! They are slightly crispy on the outside, tenderly chewy on the inside, and have the beautiful flavors of floral matcha and toasted black sesame.
Preheat oven to 375°F and prepare a sheet pan lined with parchment.
Whisk together the all-purpose flour and the ceremonial grade matcha*. Set aside until needed.*We highly recommend using no lower than culinary grade matcha for these matcha mochi breads.*
In a saucepan, bring the milk, butter, sugar, salt, and vanilla to a simmer over medium heat, stirring occasionally. *Don't scorch the milk!* Turn off the heat and add the flour and matcha mix and the black sesame seeds. Whisk the mixture until no more dry flour is visible. The mixture should resemble thick baby food.*It is okay if the mixture has a few small lumps, just mix it the best you can. If the mixture looks really loose, heat the saucepan over medium heat while constantly stirring, until the mixture thickens.*
While the mixture is hot, add the tapioca flour and mix with a rubber spatula until all of the tapioca flour is absorbed and no more dry spots are visible. The dough will become quite stiff and thick. Let the dough cool till it's warm to the touch.*Refer to post for photo reference.*
Once the dough has cooled, add small amounts of the beaten egg, about ¼ of it, at a time and mix until full incorporated. Repeat this step until the the batter is loose enough for pipping and falls off your spatula into a triangle or "v" shape. *You'll most likely use ½ to ⅔ of a large egg. It is very unlikely for the batter to require the entire egg, however, depending on your environment and how much moisture was lost from the milk mixture, the amount of egg needed will vary. Refer to the post for a photo reference of how the batter should look.*
Transfer the batter into a pipping bag, fitted with a round tip. We used a Wilton #12 tip, but you can use whatever size tip you'd like. Pipe the batter into tall, dome mounds, about 1 inch wide by 1 inch tall, onto the prepared sheet pan, keeping each mound at least 1 inch apart. Repeat until all of the batter is used.Pro tip: Smear a small amount of the batter onto each corners of the parchment paper to help adhere the paper to the sheet pan. *Pipping tip is not absolutely necessary, however, we did find pipping tips helpful with keep the shape round and makes it a little easier to pipe the mounds.*
Once all of the mounds are pipped, dip your finger into some cold water and dab the tips of of each mound to smooth off the dome mounds.
Bake the mochi bread in the oven for about 10 minutes, then decrease the oven temperature to 350°F and continue baking for another 10 minutes, or until the matcha mochi breads are golden brown on top.
Remove the mochi breads from the oven and let them cool at room temperature until comfortable for handling. Enjoy!
Notes
*These matcha mochi breads are best enjoyed right after they are baked and cooled. Although still tasty, the texture will not be as good on the second day. However, if you have some leftover, store them in an airtight container. Lightly spray them with a small amount of water and microwave them for a few seconds just to warm them up. This will make them soft and chewy again on the inside. Unfortunately, the exterior will not be crispy like when they were first out of the oven.