2 Layer Brown Sugar Boba Mochi Bars
These 2 layer tea infused brown sugar boba mochi bars are milky, sweet, chewy and fun. The bottom layer you have brown sugar boba dispersed in a jasmine green milk tea flavored mochi. The top layer is a classic sweet milk mochi. Small batch recipe.
Equipment
- 3 cup baking/steaming dish
Ingredients
Brown sugar boba
- 1/4 cup tapioca pearls
- 2 tbsp Chinese brown sugar
Layer 1: Milk tea layer
- 65 g glutinous rice flour
- 25 g granulated sugar
- 90 g milk or milk alternative
- 1 tea bags or 1/2 tbsp loose leaf tea I used jasmine green but you can use any tea of your choice. Just note that the color of the mochi will change depending on what kind of tea you use
Layer 2: Milk layer
- 65 g glutinous rice flour
- 25 g sugar
- 80 g milk or milk alternative
Instructions
Make the brown sugar boba
- Cook tapioca pearls per instructions on the package
- Strain the tapioca pearls and mix in brown sugar and let it soak for at least 15 minutes.
Make the mochi
- Generously grease a baking dish with oil or line with parchment paper.
- Make layer 1 (milk tea layer): Heat milk and tea in a sauce pan over medium heat, stirring until the milk starts to steam. Turn off heat and let the tea seep for about 3 minutes. Remove the tea and dissolve in the sugar. Let cool, ~3 minutes and then evenly mix in the flour. The texture should be like between a pancake and crepe batter. If it is too thick add some more milk.
- Make layer 2 (milk layer): Combine the other all the ingredients together in a bowl. Set aside. The texture should be like between a pancake and crepe batter. If it is too thick add some more milk.
- Pour 1/2 of layer 1 into the baking dish and then disperse 1/2 of your boba mixture on top. Pour remaining half of layer 1 on top and top with boba. Bake or steam (see "Cooking the mochi" section below) until the layer has set ~15min. Then pour the milk layer on top and continue to steam or bake until the mochi has fully cooked ~25-30 minutes.
- Cool completely before cutting-- at least 4 hours or if it has been steamed, preferably overnight. Wet a knife with water before cutting, running it under water in between slicing to prevent sticking. Let it air dry for about an hour if it is too wet or slice and toss it in corn starch. Store at room temperature for up to two days or in the fridge for longer. It will get harder after a day-- simply steam, microwave, or re-bake to soften.
Cooking the mochi
- Bake: Bake the mochi at 350F for a total of 45 minutes. The finished bars should look semi transparent and a bit glossy.
- Steam: Place the baking dish in a steamer, cover and bring the water to boil on high heat. Lower the temperature to medium heat and let the mochi steam for a total 45 minutes.