hojicha

Cool down in hot weather with cold brew hojicha! It’s low in caffeine and astringency, making it a fabulous drink option for both day and night. The natural caramel flavor and sweetness makes you want to refill the cup again and again.

Cold Brew Hojicha

0.4 oz hojicha ((Depending

water

Gather the ingredient. We use this cold brew coffee/tea maker.

Measure the tea leaves.

Put the tea leaves in the cold brew maker.

Add filtered water and let it steep in the refrigerator for 6-8 hours. Discard the tea leaves from the pitcher. Serve with or without ice. Store in the refrigerator for up to 2-3 days.

How to brew astoundingly delightful Hojicha with confidence

How to brew Hojicha

tbsp Hojicha tea leaves (*6 grams)

Place hojicha leaves in a tea pot.

Boil water and pour very hot water (over 203°F/95°C) into the teapot.

Place the teapot lid on and leave it for 30 seconds to let the tea leaves open.

Pour the tea into three tea cups. Pour a small amount at a time and circulate from cup to cup to ensure same consistency of tea in each cup.

Tap out all the tea to three cups.

Enjoy!

Hojicha Mochi Cookies

unsalted butter (room temperature)

g brown sugar

g white sugar

egg (room temperature)

vanilla extract

g all-purpose flour

tbsp hojicha powder

corn starch

¼ tsp baking powder

salt

35 g glutinous rice flour

g corn starch

g sugar

vegetable oil

g milk (or water)

Semi-sweet chocolate chips

Sea salt

In one bowl, combine all-purpose flour, hojicha powder, corn starch, salt, and baking powder. Set aside.

In a large bowl, whisk the softened unsalted butter until creamy.

Add the brown and white sugar into the butter and whisk until combined with no lumps. Continue to whisk until it turns creamy, light, and fluffy. This process may take few minutes if you are using an electric mixer.

In a small ramekin, whisk the egg. Slowly add the egg into the butter mixture. Whisk until combined and no lumps before adding more egg. Otherwise, it can easily cause separation from butter and egg if you add the egg all at once. Also, add the vanilla extract into the mixture.

Sift the dry ingredients into the batter gradually – one-third at a time. Mix until it forms a soft dough.

Use two spoons to form the dough into small balls of 30g each. Place it into a plate or baking pan with parchment paper. Put in the fridge for at least 30 minutes.

To prepare Dough:

In a bowl, add glutinous rice bowl, corn starch, sugar, and water/milk. Mix well until no clumps.

Add vegetable oil and mix well.

Steam the mixture with high heat for 15-20 minutes or until cooked. There should be no liquid floating.

Use a fork and mix the mochi mixture to break it apart. Put it in the freezer for 5-10 minutes or until lukewarm.

Once cool down, knead the mochi for 5-10 minutes or until the mochi surface is smooth. This process allows your mochi to have a chewy texture. (Check out my video below on how to knead your dough without directly touching with your hands)

Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.

To prepare Mochi:

Preheat the oven to 170 °C or 338 °F.

Take the mochi out from the fridge and sprinkle some glutinous rice flour on it to prevent stickiness. Divide it into portions of 10g each.

Prepare two plastic wraps. Place the cookie dough onto one, and place another plastic wrap on it (like a sandwich). Flatten the dough. Place the mochi on top, and seal the cookie dough with the aid of the plastic wrap. The cookie dough might get sticky, so it is best to use plastic wrap.

To Assemble:

Line the baking sheet with parchment paper. Place the cookie dough on it.

Bake for 8 minutes. Then bring the baking sheet out. Decorate with chocolate chips and sprinkle with sea salt on top. Put it back in the oven for another 8 minutes.

Once it is done, bring them out and leave them on the baking sheet for 5-10 minutes, before transferring on to the cooling tray. The mochi might pop out from the dough, but the mochi will “return” to the dough during the cooling process on the baking sheet.

If you would like to enjoy them overnight, put in the microwave for 10 secs before serving.

To Bake the Cookies:

A light yet decadent drink, this creamy hojicha latte is for those who enjoy a hot beverage without the caffeine. Made from Japanese roasted green tea leaves, this latte is sure to give you tones of caramel, smoky nuttiness and a hint of sweetness.

Hojicha Latte - Japanese Roasted Green Tea Latte

tsp hojicha loose leaf tea (sub 1 tsp hojicha powder)

milk (warmed)

sugar, sub condensed milk, maple syrup

Steep

Place hojicha leaves into a tea strainer, and pop into a coffee cup. Pour in the boiling water and allow to steep for around 3 minutes, until nice and dark.

Warm

While the tea steeps, warm your milk in the microwave for 45 seconds.

Froth

Optional: Froth milk if you would like a light and airy latte.

Pour

Remove the tea strainer from your cup, and pour in your warmed milk.

Sweeten

Optional: Add your sweetener here if you like!

Serve

Three layered cake slices with tea flavours: matcha, hojicha and genmaicha; layered with black sesame and yuzu jam.

Matcha Hojicha Vanilla Angel Cake Slices

cake flour (sifted, divided)

eggs (room temp)

unsalted butter

tsp vanilla extract

g matcha (sifted)

g hojicha (sifted)

C sugar

Tbsp tahini (sesame paste)

Tbsp black sesame powder

tsp honey

Tbsp yuzu jam

genmaicha tea bag

C powdered/icing sugar

milk

Preheat oven to 375°F/191°C.

Genoise:

Prepare a 9&quot; by 12&quot; (or 9&quot; by 13&quot;) baking pan with an extra large piece of aluminum foil [8&quot; by 20&quot; in diameter]. Divide the pan equally into 3rds with the foil.

Cut out 3 pieces of parchment paper [8" by 3" each] and line the bottom of each section of the baking pan.

Lightly mist the parchment and aluminum foil with a little oil using an oil spray bottle.

Prepare the baking pan:

Divide the sifted cake flour into 3 different bowls (35g each).

Add 2 g of sifted matcha powder into one bowl.

Add 2 g of sifted hojicha powder to another bowl.

Leave one bowl plain with just flour.

Set bowls aside.

Divide the melted butter into 3 different small bowls (20g each).

Add 1 tsp vanilla extract to one bowl.

Leave the two other bowls.

Divide the flour and butter:

Weigh a heat-safe stand mixer bowl. Record its weight.

Add the eggs and sugar to the mixer bowl.

Place the mixer bowl over top of a small pot of simmering water (ensuring that the bottom of the mixer bowl doesn't touch the water). [This is a bain-marie, or double boiler].

Whisk the egg mixture over the simmering water until it reaches a temperature of 109F.

Once the egg mixture reaches 109°F, remove from the heat.

Attach a wire whisk attachment to the mixer and whip the egg mixture on high speed until it reaches "ribbon stage."

That's when the eggs are foamy and voluminous, light and pale in colour, and when you lift the whisk, it should fall on itself and hold its shape for a moment.

It can take anywhere from 4-5 minutes of beating the eggs and sugar at high speed in an electric mixer.

Once the eggs are at "ribbon stage," record the weight with the bowl.

Subtract the weight of the bowl (recorded from before adding the eggs and sugar). This is the total amount of egg mixture that you have.

Divide the whipped egg mixture into 3 separate bowls.

Prepare the egg mixture:

Working with one bowl of whipped egg mixture at a time:

Sift the cake flour over the egg mixture.

Fold in the cake flour, being careful not to deflate all the air.

Pour in the melted butter + vanilla extract on the side of the bowl.

Continue to fold the butter into the flour mixture until almost homogenous.

Pour the cake batter into 1 section (1/3rd) of the the prepared baking pan.

Repeat with the remaining two bowls of flour:

Next with the cake flour + matcha, and then with the cake flour + hojicha.

Give the baking pan a few raps to release any trapped air bubbles.

Bake the cake at 375°F/191°C for 10-12 minutes, or until the surface of the cake feels dry and springy to the touch.

Remove the cake from the oven, carefully peel off the aluminum foil and let it cool on a cooling rack.

Prepare the cake batter:

Bring the sugar and water to a simmer over medium heat, until the sugar has dissolved.

Remove from heat and cool.

Note: You may not need to use all of the syrup.

Simple syrup:

In a small bowl, combine the tahini, black sesame powder and honey. Stir the mixture until combined.

If the filling appears too thick, add a 1/4 tsp of vegetable oil to loosen.

Black sesame filling:

Add the contents from 1 genmaicha tea bag to 1 C of powdered sugar and 1-2 tsp of milk. [You can steep the tea in a little milk first if you don&#039;t want the ground tea leaves in the icing].

Stir together until it reaches a spreadable consistency.

Genmaicha icing:

Peel off the parchment paper from each cake.

Trim the cakes with a sharp serrated knife so that they're even.

Brush a little simple syrup on the surface of each cake, just so it&#039;s moistened.

Spread a thin layer of the black sesame filling on one cake layer. (You can choose whichever layer -- I did it on the hojicha layer).

Place another layer of cake on top (vanilla).

Spread a thin layer of yuzu jam on the vanilla cake.

Top with the matcha cake layer.

Spread a thin layer of genmaicha icing over the top of the cake and decorate with rose petals.

Let the icing set.

Cut the cake into 6 equal slices with a sharp, serrated knife and serve.

Assemble the cake:

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Top 5 hojicha recipes from across the web

The most viewed hojicha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cold Brew Hojicha

How to brew Hojicha

Hojicha Mochi Cookies

Hojicha Latte - Japanese Roasted Gr...

Matcha Hojicha Vanilla Angel Cake S...

The most viewed hojicha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine