Hojicha Mochi Dough
An aromatic mochi made with freshly ground hojicha that goes well with an apple cinnamon and homemade vegan salted caramel.
Enjoy the rich and unique taste of this dough, as it is very fresh!
Hojicha Mochi Dough is a type of dough made from glutinous rice flour and hojicha, which is a roasted green tea from Japan. It has a soft and chewy texture, and is commonly used in various Japanese desserts, such as traditional mochi, mochi ice cream, mochi cakes, or even mochi pancakes.
Make sure to use a bowl that fits your steaming basket and is heat proof.
Boil water in a pot with a steaming basket over high heat
Add 70 g of glutinous rice flour to a bowl. Add 70 ml of water gradually, stirring in between additions until the dough no longer sticks
Add 30 g of powdered sugar and 1 tsp of finely ground hojicha tea. Mix well
Place the bowl inside the steaming basket and cover with a lid. Steam the dough for 5m until it softens. Remove from the steamer
Stir the dough to loosen it up a bit
Put the bowl back in the steamer for 5m to soften the dough. Remove from steamer
Pound the dough with a wooden spoon until it becomes elastic
Dust a working surface with tapioca starch and place the dough on top of it
Dust your hands with the starch and cover the dough with it. Divide the warm dough into 6 pieces and flatten them gently with your fingers. The hojicha mochi dough is ready
Enjoy! Eat it as it is, add some filling, or use your creativity to make other preparations such as mochi pancakes!
Yield 6 pieces
Glutinous Rice Flour70 g
Powdered Sugar30 g
Finely Ground Hojicha Tea1 tsp
Sour Tapioca Starchas needed