Hojicha mochi brownies. Need I say more?
These mochi brownies combine the lovable QQ texture of mochi and the nice toasty flavor and aroma of hojicha. They’re oh so chewy and just slightly cakey to pay homage to the original brownie. They’re also relatively easy to make and the hojicha can easily be substituted out for other flavors like matcha or ube!
Ingredients
Instructions
4 comments
Hi there! These look super delicious – I have ordinary glutinous rice flour at home, can I substitute it for mochiko? Thanks so much 🙂
Hm you could substitute it, but the mochi brownies are going to be a bit more gooey and less firm than when made with Mochiko. I’m sure they’ll still be quite tasty regardless, but the texture won’t be exactly the same (if you prefer a more chewy gooey texture then you might actually like them more with ordinary glutinous rice flour anyways)!
Thanks for sharing your awesome recipes! I love how you incorporate Asian flavours. These look delicious and I can’t wait to make them.
Question — if you use regular all purpose flavour instead of mochiko will it make regular brownies in the same proportion?
Hmm that’s actually a really good question! I’m not entirely sure since I haven’t tested it out with regular flour just yet, but I would imagine the texture to at least be denser (I would imagine it to be more of a dense cake than a brownie though)