This post may contain affiliate links. Please read our disclosure policy.
Boba Milk Tea Mochi is an irresistibly chewy, soft, and incredibly addictive treat. Follow my detailed step-by-step guide to create the perfect Boba Milk Tea Mochi, blending the essence of traditional milk tea with the delightful chewiness of mochi.
What is Boba Milk Tea Mochi
Mochi is a signature Japanese dessert that looks like a cute round bun. It is made of glutinous rice flour, which gives it its soft, sticky, and super chewy texture. Aside from glutinous rice flour, the mochi dough is also mixed with other essential ingredients like cornstarch, white sugar, milk, and oil.
Mochi comes in various colors as it is often colored with food coloring. For example, matcha powder is used for green mochi (check out my Matcha Mochi Recipe), milk powder for white mochi, and cocoa powder for brown mochi (see my Chocolate Mochi Recipe). You can enjoy its many filling combinations, such as red bean, taro, strawberry, and peanut.
Boba Milk Tea Mochi is a delightful fusion dessert that blends the flavors of traditional milk tea with the chewy texture of mochi. It’s enhanced with whipped cream and white sugar, along with Brown Sugar Boba as fillings.
Tips And Suggestions For Boba Milk Tea Mochi
If you’re a regular visitor to Kitchen Misadventures, you might have noticed my love for mochi. I’ve shared various mochi recipes like Mango Mochi, Peanut Mochi, Strawberry Mochi, Mochi With Red Bean Paste, Matcha Mochi, and Taro Mochi in the past.
After numerous trials and tests, I’ve uncovered valuable techniques and ingredient tips for crafting flawless mochi. Sharing is caring, and I’m excited to pass on these insights to fellow mochi enthusiasts.
Mochi Dough
Glutinous rice flour, also known as sweet rice flour, is essential for creating the sticky and chewy texture characteristic of mochi. There is no alternative that can replicate this texture, so it’s crucial not to substitute it in the recipe.
Make sure to have glutinous rice flour on hand and prepare it in advance for the recipe. Note that it differs from regular rice flour; refer to my guide for further details.
Cornstarch: Cornstarch makes mochi chewier and thicker.
Sugar: For maintaining the white color of the mochi, it’s best to use white sugar, also known as granulated sugar.
Milk: Mochi dough is made creamy and milky using milk. You can use regular milk, plant-based milk, or coconut milk for a stronger coconut flavor. If you don’t have milk, you can use water, but the mochi will not be as rich or creamy.
Butter: Adding butter to the mochi dough enhances its elasticity, structure, and richness. Use salted or unsalted butter, vegetable shortening, or dairy-free butter.
Filling
Whipped cream: Adding whipping cream makes the filling thick and creamy.
Sugar: Sweaten the whipped cream filling. This addition enhances the overall flavor profile of the mochi.
Brown Sugar Boba
I use homemade boba pearls prepared using my recipe. However, you can also use store-bought instant boba if you prefer.
Brown sugar: brown sugar is primarily to impart its unique flavor and color to the boba pearls.
Ingredients:
Fillings Ingredients:
- 300g whipped cream
- 20g sugar
Brown Sugar Boba
- boba pearls
- Brown sugar
Dough Ingredients:
- 5g black tea leaves
- 180g milk
- 30g corn starch
- 30g sugar
- 100g glutinous rice flour
- 15g butter
How To Make Boba Milk Tea Mochi
1. Prepare the Milk Tea:
In a saucepan, steep 5g of black tea leaves in 180g of milk over low heat to create a milk-tea mixture. Allow the tea leaves to infuse into the milk for a rich flavor.
2. Make the Mochi Dough:
In a mixing bowl, combine 30g of cornstarch, 30g of sugar, and 100g of glutinous rice flour. Slowly pour in the prepared milk tea while stirring continuously to create a smooth batter.
Sift the batter once to remove any lumps and ensure a smooth consistency.
Cover the bowl with plastic wrap, poke holes in the wrap to allow steam to escape, and steam the mixture for 25 minutes in a pan until it becomes firm and cooked.
3. Add Butter and Knead:
After cooking the mochi dough, take it off the heat and incorporate 15g of butter while it’s still hot. Stir until the butter melts completely. Once the dough has cooled down, Stretch it for approximately 5 minutes until it reaches a smooth and elastic consistency.
4. Prepare the Filling:
In a separate bowl, whisk together 300g of whipped cream and 20g of sugar until smooth and creamy. Transfer the whipped cream mixture into a piping bag for easy filling.
5. Assemble the Mochi:
Divide the mochi dough into 8 equal portions and roll each portion into a thin sheet.
Place the mochi sheets into molds (I use small bowls). Pipe the prepared whipped cream filling onto the center of each mochi sheet and add boba pearls as desired.
Carefully wrap the mochi around the filling to encase it completely. Trim off any excess dough with scissors, then flip the mochi over and gently press down on it with the pointed end of a rolling pin to create a slight indentation. You can optionally add boba pearls at this stage.
6. Serve and Enjoy:
Once assembled, your homemade Boba Milk Tea Mochi is ready to be enjoyed! Serve the mochi immediately or refrigerate for a firmer texture.
Boba Milk Tea Mochi Recipe
Ingredients
Fillings Ingredients:
- 300 g whipped cream
- 20 g sugar
- Brown Sugar Boba
- boba pearls
- Brown sugar
Dough Ingredients:
- 5 g black tea leaves
- 180 g milk
- 30 g corn starch
- 30 g sugar
- 100 g glutinous rice flour
- 15 g butter
Instructions
Prepare the Milk Tea:
- In a saucepan, steep 5g of black tea leaves in 180g of milk over low heat to create a milk-tea mixture. Allow the tea leaves to infuse into the milk for a rich flavor.
Make the Mochi Dough:
- In a mixing bowl, combine 30g of corn starch, 30g of sugar, and 100g of glutinous rice flour. Slowly pour in the prepared milk tea while stirring continuously to create a smooth batter.
- Sift the batter once to remove any lumps and ensure a smooth consistency.
- Cover the bowl with plastic wrap, poke holes in the wrap to allow steam to escape, and steam the mixture for 25 minutes in a pan until it becomes firm and cooked.
Add Butter and Knead:
- After cooking the mochi dough, take it off the heat and incorporate 15g of butter while it's still hot. Stir until the butter melts completely. Once the dough has cooled down, Stretch it for approximately 5 minutes until it reaches a smooth and elastic consistency.
Prepare the Filling:
- In a separate bowl, whisk together 300g of whipped cream and 20g of sugar until smooth and creamy. Transfer the whipped cream mixture into a piping bag for easy filling.
Assemble the Mochi:
- Divide the mochi dough into 8 equal portions and roll each portion into a thin sheet.
- Place the mochi sheets into molds (I use small bowls). Pipe the prepared whipped cream filling onto the center of each mochi sheet and add boba pearls as desired.
- Carefully wrap the mochi around the filling to encase it completely. Trim off any excess dough with scissors, then flip the mochi over and gently press down on it with the pointed end of a rolling pin to create a slight indentation. You can optionally add boba pearls at this stage.
Serve and Enjoy:
- Once assembled, your homemade Boba Milk Tea Mochi is ready to be enjoyed! Serve the mochi immediately or refrigerate for a firmer texture.
