Another trip to Costco this weekend…total chaos! On the bright side, I got my once-a-year box of decadent French chocolate truffles, the ones I can’t go though Christmas without.
Hojicha Mochi Truffles are a delicious combination of flavors and textures. Chewy, sweet rice dough envelops a velvety chocolate truffle and a light dusting of cinnamon finishes each bite. What’s makes these extra special is Japanese roasted green tea, also known as bancha, or common tea.
Hojicha is one of my favorite cold season teas. It’s caffeine content is relatively low, making it a great choice for most times of the day. The tea has a toasty, nutty, caramel-like flavor and pairs exceptionally well with other rich, warm flavors.
I use powdered Hojicha to flavor the mochi here, but you can also use the easier to find leaf form if that’s all you have. And for those who can’t find Hojicha, matcha can also be used.
If you have time, tuck homemade chocolate truffles inside these treats instead of the store-bought ones. You’ll want them to be shell-less and have a smooth, creamy texture so that they meld together perfectly with that pillowy-soft mochi wrapper.
Hojicha Mochi Truffles
Makes 15 truffles.
4 oz mochiko (sweet rice flour)
1 cup strongly brewed tea (using 1 1/2 Tbsp instant Hojicha granules, or 4 Hojicha tea bags, or 1 rounded Tbsp loose Hojicha
1/4 cup white sugar
1 1/2 tsp vanilla
15 chocolate truffles (I used Truffettes de France), slightly flattened to make the tip less pointy
3/4 tsp cinnamon
katakuriko (potato starch), for dusting work surface
large work surface
fine mesh sieve (optional, for shaking off excess katakuriko from mochi’s surface)
15 mini cupcake liners
***Please see my post on Hazelnut Butter Mochi for step-by-step instructions on how to fill mochi.***
1. In a medium pot, mix together the brewed tea and sugar over medium heat until it reaches a boil. Add the mochiko, then mix vigorously for a minute or so until you get a lumpy glob. Reduce the heat to low, then continue to mix the glob for 5 minutes until it becomes smooth, lump free, and slightly translucent. Remove the pot from the heat, then mix the vanilla in thoroughly until you get a homogenous dough.
2. Mix the katakuriko with the cinnamon, and generously scatter this on a large work surface. Spoon the cooked rice flour dough onto the work surface, then wait 5-7 minutes for the dough to cool enough to handle.
3. Divide the dough into 15 equal pieces using a sharp knife. Dust each piece with the katakuriko-cinnamon mix to prevent them from sticking to one another.
4. To make the mochi, roll one piece of the dough into a ball. Flatten the ball into a round disk, about 2″ across. Place a truffle into the center of the disk, then pinch the opposite edges of the disk together to seal the mochi.
5. Flip the sealed mochi over to reveal a smooth, rounded top. If you don’t like a lot of katakuriko on the mochi’s surface (they look more white/powdery this way), place each piece in a mesh sieve to shake of any excess. Repeat this steps 4 & 5 to make 15 stuffed mochi truffles. Place the pieces into mini cupcake liners for easy serving. Hojicha Mochi Truffles are best eaten within a day or two, and can be stored at room temperature.