Mochi Brownies with tea tin and a glass
Recipes | | M. Medina

Hojicha Mochi Brownies Recipe

Our friend Fay @bentographer shares her delightful, unique Hojicha Mochi Brownies Recipe made with our Hojicha Powder! A wonderful treat for your friends and family served with a cup of tea.

"One of my favorite ways to elevate baked treats is to 'mochify' it; I replace all or most of the flour in a basic recipe with glutinous rice flour. The beauty of this little cheat is that it makes any dessert more unique with no additional effort at all. Moreover, glutinous rice flour also only affects texture, so it allows a special flavor like Hojicha to really shine. When the focus of a dessert is a specific flavor - like tea - I want to go very simple to avoid obscuring it. The deep toasty flavor of Hojicha balances perfectly with the light sweetness and delightful chewiness of the mochi in this very easy and quick-to-make treat that feels much more special than it should for such little effort."

gluten free Japanese tea hojicha powder mochi brownies hojicha homura tea tin


Makes: 16 2-inch brownies

Prep Time: 15 minutes

Cook Time: 40 minutes


  • 120g (1 cup) glutinous rice flour (Mochiko or Erawan work fine)
  • 85g (1/3 cup) granulated sugar
  • 6g (1 tsp) baking powder
  • 12g (2 Tbsp) hojicha powder
  • 1 large egg
  • 1 cup (8 ounces) full-fat coconut milk (canned)
  • Pinch of salt

How to make the Hojicha Mochi Brownies: 

  1. Firstly, preheat the oven to 350F. 
  2. While waiting for the oven, line an 8"x8" glass or metal baking pan with parchment paper using a sling method for easy removal. 
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. 
  4. Then, sift in the hojicha powder and whisk to combine. 
  5. In a small bowl (I just do this in the measuring cup!) whisk together the coconut milk and egg. 
  6. Add the wet ingredients to the dry and mix until well combined with no lumps. 
  7. Pour batter into the prepared baking pan and bang lightly on the counter to release any big air bubbles. 
  8. Bake in the preheated oven for 40-45 minutes until a toothpick inserted in the center comes out clean. 
  9. Let the brownies cool in the pan on a rack for 15 minutes. 
  10. Using the parchment sling, lift the brownies out of the pan and allow them to cool completely on the paper. 
  11. Finally, slice into 16 2"x2" brownies, then dust lightly with additional hojicha powder.

These brownies will keep at room temperature in a sealed container for about 2 days. You can also refrigerate them, but you'll want to let them come back to room temperature before eating.


🍵 Did you make this recipe? Snap a pic and tag us on Instagram at @senbirdtea or #senbirdtea. We’d love to see your creation!  

If you want to read more articles on hojicha, check them out here:


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