why make this recipe
Hojicha Brochi is a delicious twist on classic brownie mochi. This dessert combines the rich, nutty flavor of hojicha, a roasted green tea, with the chewy texture of mochi. It’s a perfect treat for those who love unique flavors and textures. This recipe stands out because it is simple to make and offers a delightful taste that is sure to impress friends and family.
how to make Hojicha Brochi
Ingredients :
- 1 cup sweet rice flour (mochi flour)
- 1/2 cup granulated sugar
- 1/4 cup hojicha powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (or any milk alternative)
- 1/4 cup melted butter or vegetable oil
- 1/2 cup chocolate chips (optional)
Directions :
- Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking pan by greasing it or lining it with parchment paper.
- In a large bowl, mix the sweet rice flour, granulated sugar, hojicha powder, baking powder, and salt until well combined.
- In another bowl, whisk together the milk and melted butter or oil.
- Pour the wet ingredients into the dry ingredients. Stir until smooth and combined. If you are using chocolate chips, fold them in at this point.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownie mochi to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.
how to serve Hojicha Brochi
To serve Hojicha Brochi, cut it into squares and place them on a serving plate. They can be enjoyed warm or at room temperature. A sprinkle of powdered sugar on top adds a nice touch, and they can be paired with a scoop of vanilla ice cream for a delightful dessert.
how to store Hojicha Brochi
Keep any leftover Hojicha Brochi in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store them in the refrigerator for up to a week or freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn.
tips to make Hojicha Brochi
- Use high-quality hojicha powder to get the best flavor.
- Make sure to measure your ingredients correctly. Too much sweet rice flour can make the mochi too dense.
- If you prefer a softer texture, you can reduce the baking time by a few minutes.
- Customize your mochi by adding mix-ins like nuts or dried fruits.
variation
For a different taste, try using matcha powder instead of hojicha powder. You can also experiment with adding flavors like vanilla extract or almond extract to the batter for extra depth.
FAQs
Can I use regular rice flour instead of sweet rice flour?
No, sweet rice flour (also known as mochiko) is necessary for the chewy texture of mochi. Regular rice flour will not work in the same way.
What can I substitute for milk in this recipe?
You can use almond milk, oat milk, or any plant-based milk as a substitute for dairy milk.
Can I add other flavors to the mochi?
Yes! Try adding spices like cinnamon or chocolate powder for different flavor combinations. Just ensure that the total powder amount does not exceed the original recipe measurement.
Hojicha Brochi
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare an 8 inch baking pan by greasing it or lining it with parchment paper.
- In a large bowl, mix the sweet rice flour, granulated sugar, hojicha powder, baking powder, and salt until well combined.
- In another bowl, whisk together the milk and melted butter or oil.
- Pour the wet ingredients into the dry ingredients. Stir until smooth and combined. If you are using chocolate chips, fold them in at this point.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownie mochi to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.