In honor of Asian American, Native Hawaiian and Pacific Islander (AAPI) History Month in May, I decided to make Matcha Butter Mochi Tang Yuan. Tang Yuan (汤圆) is a traditional Chinese dessert made from glutinous rice flour and water. It is usually filled with red bean or black sesame sweet pastes and is served in a soup of water with a little sugar. A cross between Japanese mochi and an American blondie, butter mochi is a popular Hawaiian dessert. It has a rich, buttery custard flavor with hints of coconut that melt in your mouth.

The coconut pairs perfectly with the matcha flavor, which is noticeable but not overpowering. The black sesame from the mochi also adds a delicious savory taste to balance with the dessert’s sweetness. If you love mochi and matcha, this dessert is the perfect recipe for you to try over the summer. It’s super easy to make, and I highly recommend it to anyone who wants to try something new.


Matcha Butter Mochi Tang Yuan Recipe 


Ingredients:

1¼ cups of mochiko flour / glutinous sweet rice flour

¾ cups of sugar

2 tbsp of culinary matcha powder

½ tsp of salt 1 tsp of baking powder

1 can of coconut milk

2 large eggs

1 stick of unsalted butter, melted

1 package of 12 black sesame tang yuan (mochi)


Equipment:

9×9 pan

Whisk

Large mixing bowl


Instructions:

1. Preheat the oven to 350°F.
2. Boil a pot of water and cook the tang yuan according to the package’s instructions.
3. Whisk all the dry ingredients (flour, sugar, matcha powder, salt and baking powder) in a large bowl.
4. Add and whisk the coconut milk, eggs and melted butter to the same bowl.
5. Add batter to the pan, evenly submerging the boiled tang yuan in the batter.
6. Bake for 50 minutes or until the edges are golden and crispy.
7. Let it cool and enjoy!


Tips:

1. Try to buy the larger-sized black sesame tang yuan.
2. All of these ingredients can be found in your local Asian grocery store, such as 99 Ranch or H-Mart.
3. When boiling the tang yuan, be very careful so that you don’t pop them. (They are very delicate.)
4. Don’t worry about overmixing.
5. Try to cover all the black sesame mochi with batter to prevent them from drying out.
6. It’s ok to store on the counter.
7. Make sure to seal it in an airtight container for fresh taste to last for a few days.
8. Optional step: You can add vanilla extract for an additional touch of sweetness.