Matcha Madness: Matcha Mochi Yogurt Pops
Through the end of March we bring you Matcha Madness, a series where we share our favorite matcha-based recipes. If you’re as mad for this green tea as we are, stay tuned for more. Below, Molly Yeh of My Name is Yeh shares a frozen treat that’s refreshingly tart with chewy mochi, or bits of Japanese rice cake, in every bite.
Photo: Molly Yeh
Matcha Mochi Yogurt Pops
Makes 6
You could say these little guys are like an inside-out version of mochi ice cream balls. They’ve got Cynthia’s mochi bits scattered about within, which make for a texturally exciting and deliciously chewy experience. And the fact that they’re made with yogurt makes them a perfectly acceptable breakfast (of course, an ice cream or any other kind of pop is also an acceptable breakfast, especially during popsicle week). I like my yogurt on the tart side, so I’ve only added a teensy bit of honey, but you can certainly add more if you please.
2 cups plain yogurt
2 Tbsp. honey, or more to taste
2 tsp. matcha powder
A pinch of kosher salt
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 cup mochi bits
Whisk together all ingredients except for the mochi. Taste and add more honey, if desired. Fold in the mochi. Spoon into popsicle molds, insert popsicle sticks, and freeze for a few hours.
Run the molds under warm water for easy removal. Enjoy!
Photo: Molly Yeh
More matcha recipes you’ll want to try:
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