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.
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!
SIMPLE INGREDIENTS IN BROCHI
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 oil will do
- baking powder: provides a little lift to the texture
- hojicha powder: use a good quality powder
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).
OTHER HOJICHA RECIPES
If you love hojicha, check out my other recipes featuring this delicious roasted tea:
Be sure to tag me on Instagram @siftandsimmer — I’d love to see your creations!
Side 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.
Hojicha Brownie Mochi (Brochi)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 C mochiko glutinous rice flour
- 6 Tbsp granulated cane sugar
- 1 tsp baking powder
- 2 Tbsp vegetable oil omit the oil if using canned coconut milk
- 1 large egg
- 1 C whole milk or coconut milk (canned)
- 2 Tbsp hojicha powder
- pinch of salt
- 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.