Matcha Mochi with Cannabis White Chocolate
Chewy mochi dusted in ceremonial-grade matcha, filled with a ganache of white chocolate infused with cannabis. Linalool's lavender calm tempers matcha's vegetal intensity.
Ingredients
- 1 cup mochiko (glutinous rice flour)
- ¼ cup sugar
- ¾ cup water
- 3 oz white chocolate, chopped
- 2 tbsp heavy cream
- 1 tsp cannabis-infused coconut oil
- 2 tbsp ceremonial matcha powder
- Cornstarch for dusting
How to make it
- 1
Make ganache: heat cream, pour over white chocolate and cannabis oil. Stir until smooth. Chill until firm.
- 2
Roll ganache into 12 small balls. Freeze 20 minutes.
- 3
Mix mochiko, sugar, and water. Microwave 1 minute, stir. Repeat twice until translucent.
- 4
Dust a surface with cornstarch. Flatten mochi into thin circles.
- 5
Wrap each ganache ball in mochi, pinching to seal.
- 6
Dust generously with matcha powder.
Cooking tips
- Work fast — mochi gets sticky and uncooperative as it cools.
- Frozen ganache centers make wrapping manageable.
- Use ceremonial-grade matcha — culinary grade can taste bitter.
Dosing calculator
Start low, go slow. Adjust the THC per serving below to plan the right total infusion for this recipe.
Edible onset is typically 30–90 minutes. Wait 2 hours before re-dosing.
Start Low, Go Slow
If new to edibles, begin with 2.5–5mg THC per serving. Effects may take 30–90 minutes to onset and can last 4–8 hours. Do not drive or operate machinery. This is not medical advice. Full disclaimer
Best paired with
Pair with these strains
Each one matches the linalool story of this dish.
Amethyst
Indica
Calming • Mood-lifting • Sleepy
Purple Kush
Indica
Deep Relaxation • Sleepy • Euphoric
Zkittlez
Indica
Calming • Happy • Euphoric
Why this pairing works
Linalool — in your strain and on your plate
Linalool is the most floral terpene, beloved for its anxiety-lowering, sleep-supporting effects. It pairs beautifully with delicate, sweet, slightly floral foods—an ideal nightcap terpene.