Matcha Mochi Yogurt Pops

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Matcha Mochi Yogurt Pops combine tangy plain yogurt, earthy green tea, and small pieces of sweet mochi in a refreshing frozen dessert. Honey adds sweetness, while vanilla and almond extracts round out the flavor. The preparation is simple: whisk the yogurt mixture, fold in the mochi, and fill your popsicle molds.

This recipe comes from Molly Yeh of My Name Is Yeh. Its appeal is the contrast between the yogurt base and the mochi pieces scattered throughout. You can adjust the honey before freezing, making the mixture sweeter or leaving more of the yogurt’s natural tang. Start with the listed amount, taste, and add a little more only if you want it.

Use plain matcha powder rather than a sweetened latte mix so you can control the sweetness yourself. The existing Jade Leaf matcha powder link provides a shopping option. Sift any visible lumps from the powder before whisking it into the yogurt; this helps distribute the green tea flavor evenly.

Prepare the mochi before mixing the base. Use small, ready-to-eat pieces that fit comfortably inside your molds, and fold them in after the yogurt mixture is smooth. Spoon the mixture into the molds, distributing the mochi between them rather than letting most of the pieces collect in the final pop.

Allow several hours for freezing and wait until the pops are completely firm before removing them. Mold size and freezer temperature affect how long this takes, so plan ahead rather than treating them as an immediate dessert. Briefly run the outside of the molds under warm water to help release the pops.

For more ways to use matcha, try matcha green tea pound cake, matcha tiramisu, or a matcha banana latte.

Related Recipes:

• Matcha Green Tea Pound Cake
• Matcha Tiramisu
• Matcha Banana Latte

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