Hojicha Butter Mochi

Directions

1. 1

   Bring the hojicha tea leaves and milk to a simmer over medium heat. Steep the milk and tea leaves for 5 mins. Then, strain out the tea leaves and measure 3/4 cup of hojicha milk tea.

2. 2

   Preheat oven to 350F. Line 8x8 baking pan with parchment. Alternatively for a crispier crust, coat the pan with butter and mochiko flour.

3. 3

   Mix eggs, sugar, butter, coconut milk, and hojicha milk tea together.

4. 4

   Add dry ingredients (glutinous rice flour, hojicha powder, salt, and baking powder) to wet mix and stir til combined.

5. 5

   Let sit for 15 minutes to hydrate the flour. Pour into prepared pan and bake for 45-50mins til toothpick comes out clean.

6. 6

   Let cool and enjoy.