Brown Sugar Boba Mochi Bars

🧂 Ingredients

130 g glutinous rice flour
50 g granulated sugar
160 g milk
2 tea bags or 1 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
1/4 cup tapioca pearls
2 tbsp Chinese brown sugar

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 baking dish with oil or line with parchment paper.
4 Add tea in with milk in a sauce pan and heat it 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 sugar. Let cool, ~3 minutes.
5 Evenly mix the glutinous rice flour into the milk. Pour 1/3 of the mixture into
the baking dish and then disperse 1/3 of your boba mixture on top. Pour another
1/3 of your rice flour mixture, top it with boba, then flour and then boba
again.
6 Bake: Oil a piece of aluminum foil and use it to cover the baking dish. Gently
tap the baking dish onto your counter to remove some air bubbles. Bake at 350F
for about 45 minutes. The finished bars should look semi transparent and a bit
glossy.
7 Steam: Alternatively you can steam your bars. 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 steam for 45 minutes.
8 Cool completely before cutting– at least 4 hours or 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.

Brown Sugar Boba Mochi Bars

Course:

Keywords:

🧂 Ingredients

Instructions

Brown Sugar Boba Mochi Bars

Course:

Keywords:

🧂 Ingredients

Instructions

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