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!
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.
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.
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 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:
Black Sesame Brochi (Brownie Mochi)
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!
Hojicha Brownie Mochi (Brochi)
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
Instructions
- Preheat oven to 350°F/177°C.
- Line 8″ x 8″ 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 350°F/177°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
Nutrition
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.
Christie
I loveeee all your hojicha recipes! They're so captivating and these look so good and fudgy!
Michelle
Aw thank you, have you tried it yet? Hojicha is definitely the new matcha -- perfect for people who might be sensitive to caffeine.
S
Can i substitute granulated sugar for the cane sugar?
Michelle
Yes you can use granulated sugar.
Jenny
Love this! Super fun and easy to make!
Michelle
Happy to hear it! 🙂
Viveka Jagadeesan
What brand of hojicha powder do you use or recommend? You could use affiliate links!
Michelle
I use Hojicha Co.
chris
i used coconut milk with this and 5 tbsp sugar. just put it in oven
Jannell
So delicious! Perfect texture, not too dense, and perfectly sweet. Would definitely make it again. Loved the crispy, chewy edges too!
Michelle
Glad you liked it, Jannell! 🙂
Michelle
Thank you Jannell! 🙂
Meghan
Really nice recipe! Do you know an estimated calorie amount?
L
Easy and tasty recipe. Would suggest adding the actual quantity of milk (coconut milk) needed.
IW
Thank you! 💛
Michelle
Glad you enjoyed it! 🙂
Rosa
Hello 🙂 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...🤔
Michelle
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 🙂
Tin
I love the recipes! Especially the hojicha ones.so simple and delicious.
Michelle
Awesome, Tin! Thanks for sharing your creation on Instagram too 🙂
Dannii
I loved the texture of this. Not as dense as I thought it would be.
Michelle
Thank you Dannii!! Glad you enjoyed it! 🙂
Marlynn
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!
Michelle
Absolutely, it's so easy to make! Thanks Marlynn 🙂
Katherine
Oh wow! Brownie mochi look and sound incredible!
Carrie Robinson
I have never heard of hojicha before, but I LOVE green tea! I am so intrigued by this recipe. 🙂
Michelle
Yes Carrie, you'll have to try hojicha if you love green tea! 🙂
Michelle
What a creative combination! Almost as fun as it is yummy!
Mosh
I've tried over the weekend and I love the chewiness, the sweetness etc.... Thanks for the lovely recipe.
Michelle
Thanks for writing and letting me know, Mosh! 🙂 Happy to hear it.
Naomi Blank
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!
Michelle
Glad to hear my suggestion worked out for you, Naomi. 🙂 Thanks for also sharing your creation with me on Instagram!
Anne
Quick and easy recipe! Have been enjoyable to snack on!
Michelle
Glad you enjoyed the recipe, Anne! Thanks for sharing your creation with me on Instagram too! 🙂
C
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....
Sarah
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.
Michelle
Thanks for making the recipe and sharing it with me on Instagram! Glad you enjoyed it, Sarah!
@Healthiefoodieclub
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
Michelle
Thanks for your feedback and for sharing your creation with me on Instagram, Rebecca! 🙂
Jon
Has anyone tried adding dark chocolate chunks in the batter?
Jon
Has anyone tried adding dark chocolate chunks to the batter? 🙂
Michelle
Hi Jon, I know other readers who have added chocolate chips to the batter.
Annie
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?
Michelle
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.