Hojicha mochi muffins with hojicha tahini drizzle
Remember the mochi muffins? I while ago I had shared the recipe for matcha mochi muffins and - to date - it is still one of my most popular posts here on the blog. If you are not familiar with the mochi muffins (which I refuse to believe if you live in the Bay Area), let me tell you what the hype is about. Created by Third Culture Bakery in Berkeley, their rise to stardom has been strong and steady, and there’s reason for that. They look very innocent, with their sprinkling of black and white sesame seeds on top, but don’t be fooled. They are crispy on the outside but soft and chewy on the inside, a surprisingly addictive texture. Mochi is a sweet, chewy Japanese rice dough used in a lot of traditional Japanese confections. Mochi muffins and mochi-based Japanese confections have one thing in common: mochiko, also known as glutinous rice flour or sweet rice flour. Mochi muffins are not directly related to Japanese confections, though. They are more similar to Hawaiian butter mochi, a Hawaiian dessert with butter and coconut.
This time around, I’m flavoring the mochi muffins with hojicha, roasted Japanese green tea, which I think pairs really well with the other ingredients. And honestly, do you really need a reason to add tea to everything?
Hojicha mochi muffins with hojicha tahini drizzle
Recipe yields 12 regular muffins (2 1/2 inch diameter) + 4 large muffins (3 1/2 inch diameter)
Ingredients:
1 stick (1/2 cup - 113 gr) unsalted butter
1 1/2 cups (350 ml) full-fat coconut milk (from a can)
1 can (1 1/4 cup - 300 ml) sweetened condensed milk
3 eggs, at room temperature
2+2 tbsp hojicha (roasted Japanese green tea), divided, or more to taste
1 lb (454 gr) mochiko flour (glutinous rice flour)
1 tbsp baking powder
1/2 cup (120 ml) milk at room temperature
a pinch of salt
sesame seeds for sprinkling
For the hojicha tahini drizzle:
1 tbsp tahini
2 teaspoons cocoa powder, unsweetened
1 teaspoon maple syrup
strongly brewed hojicha tea
Instructions:
Warm the milk in a small saucepan on low heat and when it’s hot but not boiling, turn off the heat and infuse 2 tablespoons hojicha tea leaves. Let cool to room temperature, then strain (press on the leaves to extract more flavor) and discard the tea leaves. In a mortar and pestle, finely grind the remaining 2 tablespoons hojicha tea leaves and set aside. Melt the butter and combine with coconut milk and condensed milk in the bowl of a mixer. Add one egg at a time while whisking on medium speed. Add baking powder, mochiko flour and ground hojicha tea leaves and continue to mix. Add milk and mix until batter is smooth (like pancake batter, not too runny or thick). Let batter rest for 20 minutes. Preheat the oven to 350F (180C). Butter and flour the muffin tin and fill with batter. Bake for 45 minutes to 1 hour until golden. Enjoy warm or let cool before serving. The mochi muffins freeze well too.
To make the hojicha tahini drizzle, combine tahini, cocoa powder and maple syrup in a small bowl. Stir and add enough warm hojicha tea to reach the desired consistency. If you want to drizzle it on top, it should be a little runny. It will look a little grainy at first, but keep adding tea by the teaspoon and stirring patiently and it will turn silky smooth in no time.
Disclaimer: I am not affiliated with any of the brands mentioned.
