hojicha mochi with tapioca flour

Hojicha Mochi with Tapioca Flour

Hojicha Mochi with Tapioca Flour
Hojicha mochi has an earthy flavor and jelly-like texture. You can substitute kinako (roasted soybean flour) with almond flour. Place one to two tablespoons of almond flour on a small sheet of aluminum foil and toast for one minute in a toaster oven. It burns easily, so watch closely. Move the almond flour a few times with a spoon. We put black bean anko sauce on top. You can drizzle maple syrup, if you like.
  • 5g loose leaf hojicha (or 2 teabags)
  • 1⅔ cups (400cc) water
  • 80g (2.8 oz) tapioca flour (starch)
  • 30g (1 oz) brown sugar (or regular sugar)
  • 1-2 tablespoon kinako (roasted soybean flour) or toasted almond flour
  • ½ to 1 tablespoon sugar
  • black bean anko sauce (recipe can be found at matcha jelly) to taste
  • maple syrup to taste
  1. Line a 6" x 4" container with a sheet of plastic wrap.
  2. In a small pan, put the hojicha and water. Bring it to boil over medium heat and reduce the heat to low. Simmer gently, covered for 5 minutes. Remove from heat and cool to room temperature. Strain.
  3. In a medium pan, combine the tapioca four, brown sugar and hojicha and mix well with a wooden spoon.
  4. Cook the mixture over medium heat until it starts to boil.
  5. Reduce the heat to low. Stir vigorously for about 8 to 10 minutes or until the mixture is thick and evenly translucent.
  6. Remove from heat and pour the mixture into the container (the mixture is very hot, so be careful)
  7. Cool it to room temperature and then put it in the refrigerator for one hour (if you leave it for more than one hour, cover it with a sheet of plastic wrap)
  8. In a small bowl, mix the kinako (or almond flour) and the sugar.
  9. Spread a sheet of plastic wrap on a cutting board and put the half of the kinako sugar.
  10. Put the mochi onto the kinako sugar and sprinkle the remaining kinako sugar on top.
  11. With a knife or a pizza cutter, cut the mochi into small pieces, about ¾ inch squares.
  12. The mochi is sticky--if you need to use your fingers to separate them, coat your fingers with some kinako sugar.
  13. Coat all sides of the mochi with kinako, put them on a plate and serve.
  14. Add anko sauce or maple syrup to taste.
Jugetsudo Organic Hojicha

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