To celebrate the launch of Precision Fuel & Hydration in Japan, Mel came up with this Japanese-inspired Matcha Mochi, which includes PH 500 electrolytes and PF 30 Gels.

Ingredients

For 8 servings

For the Blueberry Compote

  • 200g Frozen Blueberries
  • 1 packet of PH 500 electrolytes
  • 2 tbsp Cornstarch
  • 3 PF 30 Gels
  • 2 tbsp Cold Water

For the Cream Cheese Filling

  • 200g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 1 packet of PH 500 electrolytes
  • 50g Blueberry Compote (from above)

For the Mochi Dough

  • 2 tbsp Cornstarch
  • 2 packets of PH 500 electrolytes
  • 1 tsp Matcha Powder (or omit if using Matcha latte)
  • 100g Glutinous Rice Flour
  • 180ml Whole Milk (or Matcha Almond Milk Latte)
  • 15g Unsalted Butter

Instructions

  1. For the Blueberry Compote, mix the cornstarch with a couple of tablespoons of water in a small jug until there are no lumps. Set aside. Place the frozen blueberries, PH 500 electrolytes, and PF 30 Gels in a heavy gauge pan and cook over a medium heat, stirring occasionally, until the blueberries defrost and start to burst. Add the cornstarch mixture to the blueberries and keep stirring until the mixture boils and thickens. Take the pan off heat, transfer it to a clean bowl or shallow tray to let it cool. Cover it and set in the fridge.
  2. Once cooled and set, add 50g of the blueberry compote to the cream cheese, vanilla and another packet of PH 500 electrolytes and mix well. Set aside.
  3. For the Mochi Dough, bring together the glutinous rice flour, cornstarch, PH 500 electrolytes, milk (and Matcha powder if using) in a microwave-safe bowl and mix well. Loosely cover the bowl and microwave it until fully cooked (about 3 minutes depending on wattage). The batter is cooked when it turns into a solid, translucent dough with no liquid remaining.
  4. Mix in the butter while the dough is still hot. Unless you have asbestos hands like me, put some clean latex gloves on and knead and pull the dough until it becomes soft and stretchy. Put it in a bowl with a lid or cover and leave to cool in the fridge for 30-60 minutes.
  5. Dust the work surface and your dough liberally with cornstarch so the dough doesn’t stick to you, the rolling pin or the work surface. Divide the dough into 8 equal pieces (about 40g each), and roll them into 8 round, flat sheets about 12cm/ 5” in diameter.
  6. To assemble the Mochi, take a piece of dough, place 1 tbsp of the cream and 1 tbsp of the blueberry compote in the middle and then lift the edges towards the centre and pinch to form a ball. Put a dab of cornstarch on the pinched dough and then place the mochi smooth side up in a paper cupcase. Repeat with the other 7 sheets.
  7. Place the Mochi in the fridge for 30 minutes to chill, then sharpen your teeth and dig in!

Nutrition Information

Approximate MACROS Per Serving:

  • Total Calories: 250kcal
  • Total Fat: 8g
  • Total Carb: 41g (of which sugars: 17g)
  • Protein: 2g