Boba Milk Tea Mochi Recipe

I love making unique, indulgent treats, and this Boba Milk Tea Mochi recipe is one of my favorites! The soft, chewy mochi combined with the creamy, slightly sweet cream cheese filling and chewy brown sugar boba is absolutely irresistible.

What is Mochi?

Mochi is a Japanese rice cake made from glutinous rice, giving it a chewy, soft texture that is perfect for wrapping around a filling. It can be made in various flavors and forms, and this boba milk tea version adds a twist with the delicious brown sugar boba inside!boba milk tea mochi 5

Fillings for Mochi:

One of the things I love most about making mochi is how versatile the fillings can be. The filling is the heart of the mochi, and you can get creative with flavors depending on your mood or what ingredients you have on hand.

Here are some of my favorites:

  • Taro Paste: Sweet and velvety, it complements the soft mochi dough.
  • Red Bean Paste: A classic, balancing natural sweetness with chewy dough.
  • Ice Cream: A cool treat, but wrap quickly to prevent melting.
  • Fresh Fruit: Fruits like strawberries or mango add sweetness and texture.

Cooking Methods for Mochi Dough:

When it comes to cooking the mochi dough, there are three primary methods I use.

The only thing you need to do is check if it’s cooked through.

To determine if the mochi dough is ready, insert a spatula all the way through. If there’s no liquid and the dough feels firm yet slightly elastic, it’s done.

Pan-frying:
Pan-frying mochi dough in a nonstick pan is a method I often use, especially for recipes like my Oreo Mochi. This approach gives the mochi a slightly crispy outer layer while keeping the inside soft and chewy.

Microwave:
The microwave method is the fastest way to cook mochi dough and it works well when you’re short on time or need a quick batch of mochi.

Steaming:
Steaming is the most traditional way to cook mochi dough. It results in a soft, smooth, and slightly glossy texture.

How to Wrap the Mochi:

Wrapping the mochi dough around the filling is an essential part of the process, and it can be a bit tricky if you don’t have the right tools or technique.

Here’s my method for wrapping perfect mochi every time:

Using a Mold:
To make the wrapping process easier, I like to use a small bowl-shaped mold. This mold helps shape the dough into a perfect round and creates a little “bowl” where the filling can sit comfortably.

Sealing the Mochi:
After placing the filling, gently fold the dough over the filling, making sure to press the edges together to seal it. It’s important to pinch the edges tightly so the filling doesn’t leak out when you steam or fry the mochi.

Shaping the Mochi:
Once the filling is secured, gently roll the dough into a smooth ball. If the dough is a bit sticky, that’s normal—just dust it with cooked glutinous rice flour. If you’re using a liquid filling, like ice cream, work quickly to prevent melting.

To make the cooked glutinous rice flour:
Lightly toast raw glutinous rice flour in a dry pan over low heat until it turns slightly golden.boba milk tea mochi 6boba milk tea mochi 1

Ingredients:

Mochi Dough:

  • 100g glutinous rice flour
  • 10g cocoa powder
  • 30g cornstarch
  • 30g fine granulated sugar
  • 15g corn oil
  • 200g milk
  • A suitable amount of cooked glutinous rice flour (for preventing sticking)

Cream Cheese Filling:

  • 200g cream cheese
  • 25g sugar
  • 160g heavy cream
  • Brown sugar boba (appropriate amount)

Others:

  • Brown sugar boba (appropriate amount)
  • Cocoa powder (for decoration)

Instructions:

Making the Mochi Dough:

  1. In a large bowl, add 100g glutinous rice flour, 10g cocoa powder, 30g cornstarch, and 30g fine granulated sugar.
  2. Next, pour in 15g corn oil and 200g milk. Use chopsticks or a whisk to thoroughly mix, ensuring no dry flour remains.
  3. Sift the batter to make the mochi dough smoother. Cover the sifted dough with plastic wrap and pierce a few small holes in the wrap.
  4. If steaming, place the dough into a steamer and steam over high heat for 25 minutes. Alternatively, if using a microwave, heat on high for 3 minutes.
  5. Once the dough is steamed, remove it and let it cool to a safe touch on a cutting board. Wear gloves and stretch the dough repeatedly for over 10 minutes until it becomes elastic.making the mochi dough

Making the Cream Cheese Filling:

  1. Take 200g cream cheese out of the fridge and let it soften at room temperature.
  2. Once softened, place the cream cheese into a bowl and add 25g sugar. Slowly pour in 160g heavy creamwhile stirring at low speed with a hand mixer.
  3. As you whip, the cream cheese will become fluffy and smooth, reaching a creamy, delicate consistency. Continue mixing until the filling forms soft peaks.
  4. When the beaters are lifted, the filling will hold a slight shape without flowing easily. Transfer the mixture into a piping bag.making the cream cheese filling

Assembling the Mochi:

  1. Divide the prepared mochi dough into 9 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each one into a round, thin disc.
  2. Coat each mochi disc with a layer of cooked glutinous rice flour and place it into a small bowl-shaped mold.
  3. Pipe a suitable amount of cream cheese filling into the center of each mochi disc, then add some brown sugar boba on top of the filling.
  4. Fold the edges of the mochi dough towards the center, fully enclosing the filling, then pinch the top closed and shape it into a round mochi ball. Trim any excess dough.
  5. Dust a layer of cooked glutinous rice flour over the finished mochi balls to prevent them from sticking.
  6. Use a spoon to gently press a small indentation on top of each mochi ball, then dust with cocoa powder for decoration. Optionally, add a few more brown sugar boba on top for garnish.assembling the mochi1assembling the mochi2use a spoon to gently press a small indentation on top of each mochi balladd a few more brown sugar boba on topboba milk tea mochi 3

Frequently Asked Questions:

Can I use store-bought brown sugar boba?
Yes! Store-bought boba works perfectly fine in this recipe. Just be sure to cook it according to the instructions before adding it to the mochi.

Can I make this recipe without cocoa powder?
Yes, you can leave out the cocoa powder in the dough if you prefer a plain mochi base. The filling will still be just as delicious!

Brown Sugar Boba Mochi: Soft, Sweet, and Perfectly Packed

This Boba Milk Tea Mochi is a delightful fusion of chewy mochi, creamy cream cheese filling, and sweet brown sugar boba, all dusted with cocoa powder for an extra touch of flavor. It's a fun, delicious treat that's perfect for any occasion!
Prep Time30 mins
Cook Time25 mins
Course: Dessert
Cuisine: Japanese
Servings: 4

Ingredients

Mochi Dough:

  • 100 g glutinous rice flour
  • 10 g cocoa powder
  • 30 g cornstarch
  • 30 g fine granulated sugar
  • 15 g corn oil
  • 200 g milk
  • A suitable amount of cooked glutinous rice flour for preventing sticking

Cream Cheese Filling:

  • 200 g cream cheese
  • 25 g sugar
  • 160 g heavy cream
  • Brown sugar boba appropriate amount

Others:

  • Brown sugar boba appropriate amount
  • Cocoa powder for decoration

Instructions

Making the Mochi Dough:

  • In a large bowl, add 100g glutinous rice flour, 10g cocoa powder, 30g cornstarch, and 30g fine granulated sugar.
  • Next, pour in 15g corn oil and 200g milk. Use chopsticks or a whisk to thoroughly mix, ensuring no dry flour remains.
  • Sift the batter to make the mochi dough smoother. Cover the sifted dough with plastic wrap and pierce a few small holes in the wrap.
  • If steaming, place the dough into a steamer and steam over high heat for 25 minutes. Alternatively, if using a microwave, heat on high for 3 minutes.
  • Once the dough is steamed, remove it and let it cool to a safe touch on a cutting board.Wear gloves and stretch the dough repeatedly for over 10 minutes until it becomes elastic.

Making the Cream Cheese Filling:

  • Take 200g cream cheese out of the fridge and let it soften at room temperature.
  • Once softened, place the cream cheese into a bowl and add 25g sugar. Slowly pour in 160g heavy creamwhile stirring at low speed with a hand mixer.
  • As you whip, the cream cheese will become fluffy and smooth, reaching a creamy, delicate consistency. Continue mixing until the filling forms soft peaks.
  • When the beaters are lifted, the filling will hold a slight shape without flowing easily. Transfer the mixture into a piping bag.

Assembling the Mochi:

  • Divide the prepared mochi dough into 9 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each one into a round, thin disc.
  • Coat each mochi disc with a layer of cooked glutinous rice flour and place it into a small bowl-shaped mold.
  • Pipe a suitable amount of cream cheese filling into the center of each mochi disc, then add some brown sugar boba on top of the filling.
  • Fold the edges of the mochi dough towards the center, fully enclosing the filling, then pinch the top closed and shape it into a round mochi ball. Trim any excess dough.
  • Dust a layer of cooked glutinous rice flour over the finished mochi balls to prevent them from sticking.
  • Use a spoon to gently press a small indentation on top of each mochi ball, then dust with cocoa powder for decoration. Optionally, add a few more brown sugar boba on top for garnish.

 

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