Recipe detail

Desserts Glutinous Rice cake

8.7. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: Japanese

Program steps

  • Preheating:
  • 110 °C

To view the entire table, move the table to the right.

time icon Termination by time
time icon 00:20 hh:mm
probe icon 110 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
glutinous flour (mochiko) 300 g
water 270 ml
sugar 120 g
corn flour 50 g
sweet red bean paste (anko) 300 g
green tea powder (matcha) 3 g

Nutrition and allergens


Nutritional value of one portion Value
Energy 292.2 kJ
Carbohydrate 66.5 g
Fat 0.4 g
Protein 5.3 g
Water 0 g


1. Transfer the mochiko in a mixing bowl and make
a well in its centre
2. Gradually pour in the water and knead
3. Set the oven on full steam at 110°C
4. Transfer the dough in an ovenproof GN dish
and steam for 20 minutes
5. On a medium-low flame cook the steamed dough adding
40g of the sugar and allow it to dissolve while stirring.
Repeat the process twice until the sugar runs out. Add
the tea powder and keep mixing until it combines
6. While hot, transfer the mochi onto a work surface,
dust with corn flour and roll out
7. Cut into 16 equal squares and spoon out the red bean
paste at the centre of each mochi square. Shape into
a ball, trapping the bean paste inside
8. Serve

Recommended accessories

Enameled GN container