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!
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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 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:
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.
@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.
Leona
It's excellent! It has a wonderful aroma and is comparable to "Nian Gao". It becomes twice as good when coconut milk and 1 teaspoon of vanilla essence are added! Additionally, since sugar is regarded as a wet ingredient, I advise combining it with the egg and milk. Amazing all around!
Michelle
Hi Leona, thanks for making the recipe and for your feedback! 🙂
rebecca
Hi Michelle,
I just baked it, however, the texture is not very chewy. The only possible issues is that I add butter on top of the coconut mlik. Would that be the only issue?
Michelle
Hi Rebecca, the recipe does not call for any butter. The chewiness comes from the use of glutinous rice flour.
Lauren
I'm so excited to make these! Could you make a recommendation for what to use instead of the egg when baking vegan? Thanks!
Michelle
Hi Lauren, other readers have reported that using flax egg as a substitute works in this recipe -- 1 Tbsp ground flaxseed to 3 Tbsp water. Let me know how it turns out for you!
Kaye
Thank you so much, Michelle! Your recipe is clear and easy to follow and the hojicha brochi came out very good. Great texture and just the right amount of sweetness and
chewiness. I had to resist eating all of it at once. I will try your other recipes next time. 🤎
Michelle
Hi Kaye, thank you so much for your feedback and for sharing your creation with me on Instagram! Happy to hear that you enjoyed the recipe 🙂
Sharon
Hi Michelle, thank you for sharing this recipe. Just wondering if you know if it's ok to freeze this? Will it taste the same when defrosted? Thank you!
Michelle
Hi Sharon, this particular recipe is not suitable for freezing as the texture will change and become hardened when cold. It's best served on the same day it is made. Hope that helps.
Hiroshi
I love this recipe. As per another mochi brownie recipe, I substituted the egg for 50g banana and also used aquafaba instead of the oil along with soy milk and 1/4 cup sugar. It turned out with a nice crust and upon freezing and letting it sit out it turns soft, like mochi. I'm enjoying both textures. Thank you so much for this recipe. I just used homemade glutinous rice flour blended from black glutinous rice and it worked completely fine. I love adaptable, forgiving recipes like this. 🙂
Michelle
Thanks so much for your comment and feedback, Hiroshi! That's great to hear the homemade black glutinous rice flour and substitutions worked well! 😀
Hiroshi
Me too! Excitingly, I took some frozen pieces today and put them in the oven without defrosting at 350F for 5 minutes and they got back the hard crust while returning the soft interior! I can't wait to try other flavours too.