Mochi Soy Milk Tea with Boba Recipe

April 30, 2022Van
Blog post

Prep time: 20 minutes

Cook time: 5 minutes

Serves: 1

Happy National Boba Day! I’m sharing how to make an extra special boba drink: soy milk tea, with foamy soy milk cream, topped with mochi and soy bean powder. Enjoy by dipping the mochi into the cream, the soy bean powder adds a lovely, nutty flavor. The “mochi” is actually more similar to dango or tangyuan since the texture is firmer than regular mochi.

Prepare boba pearls according to the package instructionsMochi Soy Milk Tea with Boba Recipe

The mochi dough is made with sweet rice flour (glutinous rice flour), sugar + boiling hot water.  This recipe makes more than you’d need for 1 drink. To store the extras, place them on a tray and cover with a plastic wrap, place into the freezer until completely frozen, then transfer to a ziplock bag and store in the freezer for up to two months.  Add 1-2 minutes to the cooking time if cooking from frozen. Mochi Soy Milk Tea with Boba Recipe

The “mochi” is actually more similar to dango or tangyuan.  It’s cooked in boiling water and the texture is firmer than regular mochi. Serve it while it’s still warm, the texture is best when it’s freshly made.Mochi Soy Milk Tea with Boba Recipe

You can use a standard frother or handheld frother to make the soy milk cream.  The soy milk needs to be warm for cream to get foamyMochi Soy Milk Tea with Boba Recipe

Mochi Soy Milk Tea with Boba Recipe

The drink is dusted with Soy Bean Powder (Kinako) which adds a lovely, nutty flavorMochi Soy Milk Tea with Boba Recipe

Mochi Soy Milk Tea with Boba Recipe

Print Recipe

Mochi Soy Milk Tea with Boba Recipe

  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Serves: 1

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Ingredients

SOY MILK CREAM

MOCHI

Method

  • 1)

    Add 3 Black Tea Bags to a mug, pour over 1¼ Cup Boiling Hot Water and steep for 4 minutes. Remove the tea bags and add 2-4 Teaspoons Sugar depending on preference. Set aside to cool to room temp

  • 2)

    To make the mochi, add 1 Cup Sweet Rice Flour and ¼ Cup Sugar to a mixing bowl, stir to combine. Add 6 Tablespoons Boiling Hot Water and use the paddle attachment to mix on medium speed until the dough comes together, it will look clumpy at first, but keep mixing and it will form a smooth dough (you can also stir or knead by hand). Divide the dough into 12g balls (approx 1¾ Teaspoons dough) there should be enough to make 15 balls. Roll each piece of dough into a ball shape. Fill a pot with 3 inches of water, bring to a rolling boil and add the mochi balls. Stir, then turn the heat to medium. Once the mochi balls start to float, continue to cook for another 2 minutes. Place the mochi into a bowl with lukewarm water.

  • 3)

    Make the Soy Milk Cream, by adding ⅓ Cup warm Soy Milk, 2 Teaspoons Jell-O Vanilla Instant Pudding Mix, 2 Teaspoons Sugar into a frother and froth for about 2 minutes, it should double in volume (and handheld frother would work well too)

  • 4)

    Use a large serving glass, add prepared Boba, add Ice, pour over Black Tea, ½ Cup Unsweetened Soy Milk and top with Soy Milk Cream. Place 3 mochi balls onto a skewer and place on top of the drink, dust the top with Soy Bean Powder. Dip the mochi into the cream to Enjoy!

Notes

 










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