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.

Servings: 6 bars

Author:

Cook Time
1 day, 21 hours

Course:

Dessert Snack

Keywords:

mochi

🧂 Ingredients

1/4 cup tapioca pearls
2 tbsp Chinese brown sugar
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
65 g glutinous rice flour
25 g sugar
80 g milk

or milk alternative

Instructions

1 Cook tapioca pearls per instructions on the package
2 Strain the tapioca pearls and mix in brown sugar and let it soak for at least 15
minutes.
3 Generously grease a baking dish with oil or line with parchment paper.
4 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.
5 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.
6 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.
7 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.
8 Bake: Bake the mochi at 350F for a total of 45 minutes. The finished bars should
look semi transparent and a bit glossy.
9 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.

2 Layer Brown Sugar Boba Mochi Bars

Course:

Keywords:

🧂 Ingredients

Instructions

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