Matcha Hojicha Mochi Cake Pops

Instructions

Chocolate Ganache

1. Pour the heavy cream into a small saucepot along with the matcha/hojicha powder
2. Heat the heavy cream until it is just boiling, making sure to whisk the matcha/hojicha powder into the heavy cream as it heats up
3. Pour the hot cream over the bowl of white chocolate chips and set aside for 5 minutes
4. After 5 minutes, whisk the heavy cream and chocolate chips together until all the chocolate has melted
5. Then leave out on the counter to cool as you make the rest of the recipe

Cake 

1. Preheat the oven to 350F
2. In a small bowl, sift together the dry ingredients (flour, matcha/hojicha powder, baking powder, and salt)
3. In a large bowl, beat together the softened butter and sugar until light and fluffy
4. Then beat in the eggs, one at a time until fully incorporated
5. Slowly add in half the dry ingredients and mix together
6. Then add in the milk and continue mixing
7. Add in the rest of the dry ingredients and mix until just combined (be sure to not overmix)
8. Pour the batter into a 9inx9in cake pan and bake in the oven for 20-25 minutes (or until an inserted toothpick comes out clean)
9. Allow to cool slightly for 15 minutes

Cake Pop Assembly

1. Fluff up the cake in the pan so that there are on longer any large chunks
2. Add in the chocolate ganache, 1/4 cup at a time, and mix it into the crumbled up cake (if the ganache has firmed up too much, microwave it for a couple seconds first)
3. Keep adding in the chocolate ganache until the cake easily forms a ball when squished together
4. Form the cake pops into round balls
5. Dip the end of a stick with some of the leftover chocolate ganache and insert it into the cake pop
6. Allow the chocolate to dry and harden (move on to the mochi while you wait)

Mochi

1. Mix together the mochiko, sugar, and water in a microwave safe bowl and cover with plastic wrap
2. Heat in the microwave on high for 1 minute
3. Remove and mix together with a spatula (it helps to slightly wet the spatula with some cold water first)
4. Cover with plastic wrap and microwave on high for another minute
5. Remove and once again mix around the mochi with a spatula
6. Cover with plastic wrap and microwave on high for 30 seconds
7. Remove and mix the mochi around a bit, then pour onto a surface that has been dusted lightly with potato starch
8. Cover the top of the mochi with more potato starch
9. Roll out the mochi into ~ 9inx10in rectangle
10. Cut out circles from the mochi
11. Place the mochi rounds over the cake pops and serve!