Matcha Chickpea Cookie Dough Stuffed Mochi

It’s a fun twist on traditional mochi! Filled with a matcha chickpea cookie dough these brown rice mochis are chewy, nutty and fun to make.

It’s been 3 months since I started my blog and I noticed something. I have a lot of mochi posts!

It’s funny and a little sad at the same time because I use these mochi posts as excuses to eat more mochi. Mochi has been one of my favorite foods and I’ve always loved them (as well as Korean rice cakes) growing up, but it’s not exactly a health food you know?

Sure it’s chewy, sticky and gluten-free, but sweet rice flour, aka glutinous rice flour, ranks pretty high on the glycemic index which raises your blood sugar. That’s why in my blog I’m always experimenting on ways to make mochi healthier. It could be using sweet brown rice instead of sweet white rice flour; adding more fiber or protein.

Or it could be doing all those things at once. Like stuffing a raw chickpea matcha cookie dough into a brown rice mochi. Like this recipe for example!

Ingredients Used to Make This

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

• Chickpeas (aka Garbanzo Beans) – Rich in fiber, vitamins and minerals such as folate, iron, phosphorous, chickpeas have a satisfying nutty flavor and great additions to a healthy diet. I used canned chickpeas but you can also use chickpeas you’ve cooked yourself.
• Almond flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
• Almond Butter – like this one. You can also use other natural nut butters like pecan butter, walnut butter, cashew butter, mixed nut butter, or even seed butter like sunflower. So many choices!
• Maple Syrup or Honey – I used honey for this recipe but you can use other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia that would make this vegan-friendly.
• Matcha Powder – I used culinary grade, like this one

You’ll Also Need

• Note about mochi: If you don’t have these ready, you can also use kirimochi – precut, shelf-stable mochi that comes in individual packages. You can buy them in Asian grocery stores or in Amaazon.

How to Make

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Recipe Variations and Optional Add Ins:

• Mochi can be enjoyed in so many ways! Add some nuts, dried fruits or different types of chocolate chips to keep this filling interesting.
• Feel free to experiment on using different nut butters. Instead of almond butter you can also use pecan butter, walnut butter, cashew butter, mixed nut butter, or seed butter like sunflower or pumpkin seed butter.
• You can also use other canned beans such as white beans

How to Make the Filling Healthier

• Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition.
• Want to increase fiber? Add a Tablespoon of ground flaxseed or coconut flour.
• For a protein boost, you can also add 1 scoop of protein powder of your choice. I’ve tried using an unsweetened plant-based protein powder.
• You can also reduce the honey by half (to make this less sweet), or substitute the sugar with a sugar-free substitute.

What are some ways you can eat these?

• This mochi is best when eaten right after it’s made. Once it’s dried out or refrigerated, the mochi texture loses the chewy, supple texture and becomes waxy and hard. It’s not very yummy…
• Is there a way to revive it though? You bet!
  • For example, you can steam prepared mochi for 5-10 minutes until soft and hot (the chocolate will have melted though).
  • You can also just microwave the prepared mochi for 20-30 seconds, or until hot, but the results won’t be as good as the steamed
  • Waffle iron it! I use the waffle iron to revive or recycle pretty much anything. Just make sure the waffle iron is hot and well greased before adding the mochi. If you’ve never had stuffed “moffles” (mochi waffles) before this will change your life!
  • If the waffle iron works, so does the frying pan. There is something called a “hodduk” in Korea which is basically sugar stuffed pan-fried mochi pancakes. Transfer the mochi to a well-greased frying pan and use a cast iron or other heavy hamburger or grill press to “press” and flatten the mochi into a thinner pancake. A Panini Press also works. Enjoy!

How to Store

• You can store this mochi covered at room temperature for up to 12-16 hours. For longer storage, I would arrange them in a plastic freezer storage bag or an airtight container and freeze them which will keep them good for up to 4 months. When ready to eat, just defrost them at room temperature or microwave 30-60 seconds until just hot.
• The reason I wouldn’t recommend storing mochi in the fridge is that mochi (most rice flours) tend to develop a weird waxy, hard texture when stored in the fridge. A bit like how cold, refrigerated rice tastes like?

Final Tips

• Dried out mochi does NOT taste good. Either keep the mochi covered in plastic wrap or a wet kitchen towel to keep it from drying out. Another way you can keep the mochi from drying out is to apply sesame oil (or other oils) on the mochi.

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