Hojicha Biko Recipe
This Hojicha Biko only requires 5 ingredients! Brewed Hojicha, glutinous rice, condensed milk and coco jam. It also comes together in 15 minutes. (With some additional cooling time of course)
Servings: 24 Squares
Equipment
- Teapot
- 8x8 square pan
- Plastic Wrap
- Non-Stick Pan
Ingredients
- 2 ½ Cups Brewed Hojicha
- 1 Cup Raw Glutinous Rice
- 11oz Can Coconut Condensed Milk
- ¼ Cup Coco Jam
- 1 Teaspoon Hojicha Powder
Instructions
- Place the uncooked rice in a rice cooker bowl. Rinse several times until water is clear. Then add the brewed Hojicha up until the 1 cup line. Cook using the sweet rice button on the rice cooker if you have that option.
- Once the rice is cooked add it to a non stick pan along with the left over Hojicha brew and coconut condensed milk. Mix well and then put on the stove on high heat. Keep mixing constantly using a silicon spoon or spatula.
- After cooking on high for 15 minutes the rice has absorbed all the tea and has started to get super sticky and thick. Turn off the heat at this point.
- Line a 8x8 square pan with plastic wrap. Then transfer the cooked Hojicha Biko into the prepared pan. Smooth it out so it's nice and even. Leave to cool until it's at room temperature about 1 hour.
- Once cool lift it up out of the pan and on to a cutting board. Spread about ¼ cup of coco jam all over. Then cut the Hojicha Biko into small squares.
- Sprinkle with a pinch of Hojicha powder over each square.
Notes
To make brewed Hojicha boil 2 ½ cups of water and then pour it in to a teapot or bowl. Drop in 2 Hojicha tea packets. Leave to brew overnight so that it has very concentrated flavor. We are going to use this tea to cook the rice.