Hojicha Brownie Mochi (Brochi®)
User Reviews
4.9
Hojicha Brownie Mochi (Brochi®)
Description
The Hojicha Brownie Mochi combines mochiko (glutinous rice flour), sugar, baking powder, and hojicha powder sifted together, then mixed with a wet blend of egg, vegetable oil (optionally omitted if using canned coconut milk), and whole milk or coconut milk. The batter is stirred until smooth and devoid of lumps, then poured into a lined square pan and baked at 350°F for about 40 minutes until a toothpick comes out clean.
This dessert merges the chewy, dense texture typical of mochi with the roasted, slightly nutty flavor of hojicha green tea. Baking develops a firm yet soft crumb that distinguishes it from traditional brownies. The final product is sliced into small squares and dusted with additional hojicha powder to emphasize its tea character.
Brochi® is best stored in an airtight container at room temperature for up to two days to maintain freshness. This manageable shelf life reflects the moist, delicate nature of mochi. The recipe notes the trademark status of Brochi® and suggests suitable storage.
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 egg large
- 1 C whole milk or canned coconut milk
- 2 tablespoon hōjicha powder
- pinch 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
- Store Hojicha Brownie Mochi at room temperature in an airtight container for up to two days.
- Using canned coconut milk allows omitting vegetable oil without affecting texture.
- Ensure the batter is fully combined with no lumps before baking for even texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 38mg | 2% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 40IU | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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