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    Home Β» Recipes Β» Bars & Brownies

    Hojicha Brochi (Brownie Mochi)

    Published: Apr 20, 2020 by Michelle Β· 44 Comments

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    Jump to Recipe - Print Recipe

    These Hojicha Brochi (brownie mochi) are a little chewy, slightly sweet, and full of roasted tea flavour. Plus, they're easy to make and come together within 1 hour!

    A stack of hojicha brownie mochi on parchment with a spoonful of hojicha powder on the side.
    You knew this was coming.

    Based on my ever popular Matcha Brochi (Brownie Mochi), I had to make a hojicha version.

    These Hojicha Brochi (brownie mochi) are slightly sweet, and full of roasted tea flavour.

    What is hojicha?

    If you haven't had hojicha before, it's a green tea that has been carefully roasted, creating in it a deep, smoky flavour that pairs well in desserts and sweets.

    I've developed a love for hojicha ever since our visit to Hawaii a few years ago.

    Since then, I've made Hojicha Matcha Affogatos, Hojicha Milk Jam, and Hojicha Espresso Cookies, and lots more.

    A stack of hojicha brownie mochi on parchment with a spoonful of hojicha powder on the side.
    What is brochi?

    "Brochi" is a term I coined for a brownie mochi.

    Mochi is made from glutinous rice flour and has a chewy, bouncy texture.

    It's beloved by many, as I've seen by your tags on Instagram -- including my kids who can easily scarf down a whole pan of these brochi!

    Ingredients you'll need

    The main ingredients in my Hojicha Brochi are:

    • glutinous rice flour: gives the brochi the chewy mochi-like texture; be careful not to mix it up with rice flour.
    • granulated sugar: adds a little sweetness
    • whole egg: provides structure to the brownie mochi; however, though some of you have omitted it with good results
    • milk: you can use plant-based milk, but for best results, use canned coconut milk
    • vegetable oil: any neutral oil will do
    • baking powder: provides a little lift to the texture
    • hojicha powder: use a good quality powder

    Note: I decreased the sugar in this particular recipe and increased the hojicha powder since hojicha is not as "bitter" or earthy as matcha. Please note that different brands of hojicha and will vary in flavour and intensity.

    A stack of hojicha brownie mochi on parchment with a spoonful of hojicha powder on the side.

    Choosing glutinous rice flour

    You can find glutinous rice flour at Asian supermarkets.

    It gives the mochi brownie its distinctive chewy texture.

    Glutinous rice flour does not contain gluten. Mochiko (brand) flour is what I usually use, however I have used the Thai Erawan brand as well with good results.

    Be aware there is a difference between "rice flour," and "glutinous rice flour," which are not the same thing.

    Hojicha powder vs. tea

    I used a good quality hojicha powder to obtain an intense taste.

    I definitely recommend hojicha tea powder for this application because it's much more concentrated and easier to use than having to brew hojicha tea.

    Since this recipe doesn't contain any water, it's cumbersome to extract traditionally brewed hojicha tea leaves into milk.

    If you enjoyed my Matcha Brownie Mochi, you'll love this super roasted, smoky Hojicha Brochi (Brownie Mochi).

    How to make it

    Whisk the wet ingredients together in one bowl.

    Combine the dry ingredients in another bowl.

    Dump the dry ingredients into the wet ingredients.

    Give the batter a mix.

    Transfer the batter to a baking pan, and bake at 350F for approximately 40 minutes.

    Other recipes you may like

    If you enjoyed this recipe, you may like:

    Matcha Brownie Mochi (Brochi)

    Black Sesame Brochi (Brownie Mochi)

    Hojicha Matcha Swirl Bread

    No-Churn Hojicha Ice Cream

    Hojicha Tiramisu

    Hojicha Chestnut Flower Buns

    Chewy, lightly sweet, and flavourful, these Hojicha Brochi will be your go-to when you need a quick snack!

    If you try out this recipe, be sure to tag me on Instagram @siftandsimmer or leave me a comment/rating below -- I'd love to see your creations!

    A stack of hojicha brownie mochi on parchment with a spoonful of hojicha powder on the side.A stack of hojicha brownie mochi on parchment with a spoonful of hojicha powder on the side with text overlay.

    Print Recipe
    4.95 from 18 votes

    Hojicha Brownie Mochi (Brochi)

    These hojicha brownie mochi are a little chewy, lightly sweet and full of roasted green tea flavour.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Dessert, Snack
    Cuisine: Japanese
    Servings: 16
    Calories: 85kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 C mochiko glutinous rice flour
    • 6 tablespoon granulated cane sugar
    • 1 teaspoon baking powder
    • 2 tablespoon vegetable oil omit the oil if using canned coconut milk
    • 1 large egg
    • 1 C whole milk or coconut milk (canned)
    • 2 tablespoon hojicha powder
    • pinch of salt
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350Β°F/177Β°C.
    • Line 8β€³ x 8β€³ square pan with parchment paper.
    • In a large bowl, combine mochiko (glutinous rice) flour, sugar, baking powder, salt. Sift in hojicha powder. Whisk all the dry ingredients to combine.
    • In medium glass bowl, whisk together the egg, oil, and milk.
    • Pour the wet ingredients over top the dry ingredients.
    • Use a spatula and mix until everything is combined and there are no lumps.
    • Pour the batter into the prepared glass pan.
    • Tap the pan a few times gently to release any bubbles.
    • Place in the centre of the oven and bake at 350Β°F/177Β°C for approximately 40 minutes, or until a toothpick inserted comes out clean.
    • Remove, and let cool on a wire rack.
    • Slice into 16 small squares. Dust with additional hojicha powder.

    Notes

    Best kept at room temperature in an airtight container. Hojicha brownie mochi can be kept for up to 2 days.

    Nutrition

    Calories: 85kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 38mg | Potassium: 33mg | Fiber: 1g | Sugar: 5g | Vitamin A: 40IU | Calcium: 35mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
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    Reader Interactions

    Comments

    1. Christie

      July 13, 2020 at 11:29 am

      5 stars
      I loveeee all your hojicha recipes! They're so captivating and these look so good and fudgy!

      Reply
      • Michelle

        July 13, 2020 at 12:04 pm

        Aw thank you, have you tried it yet? Hojicha is definitely the new matcha -- perfect for people who might be sensitive to caffeine.

    2. S

      July 30, 2020 at 7:57 pm

      Can i substitute granulated sugar for the cane sugar?

      Reply
      • Michelle

        July 30, 2020 at 8:56 pm

        Yes you can use granulated sugar.

    3. Jenny

      July 31, 2020 at 6:58 am

      5 stars
      Love this! Super fun and easy to make!

      Reply
      • Michelle

        July 31, 2020 at 9:12 am

        Happy to hear it! πŸ™‚

    4. Viveka Jagadeesan

      August 12, 2020 at 12:45 pm

      What brand of hojicha powder do you use or recommend? You could use affiliate links!

      Reply
      • Michelle

        August 12, 2020 at 1:13 pm

        I use Hojicha Co.

    5. chris

      August 24, 2020 at 10:42 am

      i used coconut milk with this and 5 tbsp sugar. just put it in oven

      Reply
    6. Jannell

      October 27, 2020 at 2:41 pm

      5 stars
      So delicious! Perfect texture, not too dense, and perfectly sweet. Would definitely make it again. Loved the crispy, chewy edges too!

      Reply
      • Michelle

        October 27, 2020 at 3:09 pm

        Glad you liked it, Jannell! πŸ™‚

      • Michelle

        October 29, 2020 at 7:53 am

        Thank you Jannell! πŸ™‚

    7. Meghan

      November 18, 2020 at 10:18 am

      5 stars
      Really nice recipe! Do you know an estimated calorie amount?

      Reply
    8. L

      December 21, 2020 at 10:12 am

      5 stars
      Easy and tasty recipe. Would suggest adding the actual quantity of milk (coconut milk) needed.

      Reply
    9. IW

      February 17, 2021 at 11:10 am

      5 stars
      Thank you! πŸ’›

      Reply
      • Michelle

        February 17, 2021 at 11:28 am

        Glad you enjoyed it! πŸ™‚

      • Rosa

        March 09, 2022 at 7:24 pm

        Hello πŸ™‚ have you tried baking these in mini muffin tins? (So they're bite sized when they're baked) wondering how long the baking time would be if I use mini muffin tin...πŸ€”

      • Michelle

        March 09, 2022 at 8:34 pm

        Hi Rosa, I know of others who have baked these in muffin tins. I haven't tried tested baking in mini muffin tins, so I can't say for sure... but I would guess it would take anywhere from 20-30 minutes, also dependent on the type of tin and oven temperature. Report back with your findings if you try it πŸ™‚

    10. Tin

      April 08, 2021 at 3:20 pm

      5 stars
      I love the recipes! Especially the hojicha ones.so simple and delicious.

      Reply
      • Michelle

        April 10, 2021 at 8:26 am

        Awesome, Tin! Thanks for sharing your creation on Instagram too πŸ™‚

    11. Dannii

      May 05, 2021 at 7:07 am

      5 stars
      I loved the texture of this. Not as dense as I thought it would be.

      Reply
      • Michelle

        May 05, 2021 at 3:39 pm

        Thank you Dannii!! Glad you enjoyed it! πŸ™‚

    12. Marlynn

      May 05, 2021 at 8:50 am

      5 stars
      This is such a fun and delicious recipe! A nice mochi twist from regular ol' brownies. And easier to make than I would have thought!

      Reply
      • Michelle

        May 05, 2021 at 3:38 pm

        Absolutely, it's so easy to make! Thanks Marlynn πŸ™‚

    13. Katherine

      May 05, 2021 at 9:00 am

      5 stars
      Oh wow! Brownie mochi look and sound incredible!

      Reply
    14. Carrie Robinson

      May 05, 2021 at 9:36 am

      5 stars
      I have never heard of hojicha before, but I LOVE green tea! I am so intrigued by this recipe. πŸ™‚

      Reply
      • Michelle

        May 05, 2021 at 3:38 pm

        Yes Carrie, you'll have to try hojicha if you love green tea! πŸ™‚

    15. Michelle

      May 06, 2021 at 12:20 pm

      5 stars
      What a creative combination! Almost as fun as it is yummy!

      Reply
    16. Mosh

      June 22, 2021 at 10:23 am

      5 stars
      I've tried over the weekend and I love the chewiness, the sweetness etc.... Thanks for the lovely recipe.

      Reply
      • Michelle

        June 22, 2021 at 10:30 am

        Thanks for writing and letting me know, Mosh! πŸ™‚ Happy to hear it.

    17. Naomi Blank

      July 17, 2021 at 6:02 pm

      5 stars
      When I saw this recipe, I knew I just had to make it. I didn't have hojicha powder, so I asked Michelle of @siftandsimmer what I should do. She suggested that I steep the tea bags in the coconut milk to extract the flavor. I did just that with 5 tea bags and the flavor was ✨AMAZING✨ Not to mention the satisfying squishy texture that really sets it apart from other confections. I'd highly recommend making these since they're delish and super easy!

      Reply
      • Michelle

        July 17, 2021 at 7:50 pm

        Glad to hear my suggestion worked out for you, Naomi. πŸ™‚ Thanks for also sharing your creation with me on Instagram!

    18. Anne

      August 06, 2021 at 10:15 pm

      5 stars
      Quick and easy recipe! Have been enjoyable to snack on!

      Reply
      • Michelle

        August 07, 2021 at 8:30 am

        Glad you enjoyed the recipe, Anne! Thanks for sharing your creation with me on Instagram too! πŸ™‚

    19. C

      August 07, 2021 at 7:14 pm

      4 stars
      Thank you for the recipe! I'm not too sure what i may have done wrong, i added everything correctly and measured everything to the T, but my batter came out as runny as water :/ I usually love hojicha desserts and can't go wrong with them, but i must've done something incorrectly because they weren't as nice as i had expected. Time to try again another day....

      Reply
    20. Sarah

      January 06, 2022 at 7:36 pm

      5 stars
      The aroma of Hojicha and coconut milk while baking is divine. The chewy mochi texture was fantastic. I added 2 more tablespoons of sugar after tasting the batter and it came out perfect for my taste. Michelle has yet to fail my expectations. Delicious and exactly what I was looking for to satisfy my craving.

      Reply
      • Michelle

        January 07, 2022 at 7:38 am

        Thanks for making the recipe and sharing it with me on Instagram! Glad you enjoyed it, Sarah!

    21. @Healthiefoodieclub

      February 11, 2022 at 6:52 pm

      5 stars
      This recipe is just what I was looking for! I substituted the sugar for coconut sugar and used a coconut milk powder with 1 cup water, plus avocado oil. It came out great and it "wasn't too sweet" (the ultimate Asian compliment!)
      - Rebecca
      http://Www.instagram.com/healthiefoodieclub

      Reply
      • Michelle

        February 11, 2022 at 7:58 pm

        Thanks for your feedback and for sharing your creation with me on Instagram, Rebecca! πŸ™‚

    22. Jon

      March 15, 2022 at 7:55 pm

      Has anyone tried adding dark chocolate chunks in the batter?

      Reply
    23. Jon

      March 16, 2022 at 1:45 am

      Has anyone tried adding dark chocolate chunks to the batter? πŸ™‚

      Reply
      • Michelle

        March 16, 2022 at 9:41 am

        Hi Jon, I know other readers who have added chocolate chips to the batter.

    24. Annie

      November 03, 2022 at 10:04 pm

      Hi I see your recipe says 1 cup of mochiko flour. Im use to using the entire box of mochiko flour for a serving of 16, can you confirm it is only 1 cup for this recipe?

      Reply
      • Michelle

        November 04, 2022 at 6:44 am

        Yes, it's 1 cup of mochiko flour -- these are a thinner brownie, so if you're looking for a thicker brownie, you can double up the recipe in the same baking pan.

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