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Hojicha Brochi

Hojicha Brochi is a delightful twist on classic brownie mochi, combining the rich flavor of hojicha with the chewy texture of mochi, perfect for those who love unique desserts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: Japanese
Calories: 145
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup sweet rice flour (mochi flour)
  • 1/2 cup granulated sugar
  • 1/4 cup hojicha powder Use high-quality hojicha powder for best flavor.
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk (or any milk alternative) Almond milk or oat milk can be used.
  • 1/4 cup melted butter or vegetable oil
  • 1/2 cup chocolate chips (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8 inch baking pan by greasing it or lining it with parchment paper.
  2. In a large bowl, mix the sweet rice flour, granulated sugar, hojicha powder, baking powder, and salt until well combined.
  3. In another bowl, whisk together the milk and melted butter or oil.
  4. 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.
  5. Pour the batter into the prepared baking pan and spread it evenly.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. 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.

Notes

Store leftover Hojicha Brochi in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze for up to a month. Wrap well to prevent freezer burn. 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.