The first time I made mochi tea at home, I didn’t even mean to. I had been craving bubble tea, but the tapioca pearls in my pantry were rock-hard fossils from last summer. I wasn’t about to make an emergency grocery run in my slippers, so I rummaged through my cupboard and spotted a half-used bag of glutinous rice flour—the same kind I use for New Year’s butter mochi.
A little lightbulb went off. “What if,” I thought, “the bubbles were mochi?” Fifteen minutes later, I was sipping matcha milk tea with tiny chewy mochi cubes that were soft, sweet, and just bouncy enough to make me grin. It was like bubble tea had gone on vacation to Kyoto and come back more relaxed.
Why Mochi Tea Feels Different
If tapioca pearls are like a polite handshake, mochi is a warm hug. The chew isn’t tight or gummy, it’s pillowy. There’s a softness that makes each sip feel a little indulgent, like a secret dessert hiding in your drink. And unlike tapioca pearls, mochi can be flavored right in the dough.
That’s where my twist comes in: instead of plain mochi, I infuse it with a hint of vanilla and coconut milk so even the last cube at the bottom of your glass tastes like a treat.
My Favorite Types of Mochi Tea
Tea mochi isn’t just one thing; it’s a whole family of flavors wrapped in that signature chewy bite. Matcha mochi carries the earthy depth of powdered green tea, like a quiet morning in Kyoto.
Earl Grey mochi leans floral and refined, the bergamot adding a whisper of perfume to each mouthful.
Jasmine green tea mochi is lighter, almost ethereal, the kind of flavor that makes you think of spring blossoms and open windows.
Thai tea mochi brings the drama, spiced, sweet, and sunset-orange; it’s a dessert in disguise.
And then there’s hojicha mochi, with its roasted green tea warmth that feels like an old friend on a cool evening. Each one is its own little story, but they all share that same soft, joyful chew.
Nick’s Coconut-Vanilla Mochi Tea Recipe
For the mochi cubes
- 1 cup glutinous rice flour (mochiko)
- ½ cup sugar
- ½ cup coconut milk + ½ cup water
- 1 teaspoon vanilla extract
- Cornstarch, for dusting
For the tea
- 2 teaspoons matcha powder or 2 black tea bags (for milk tea version)
- 1½ cups hot water
- 1 cup milk (whole, oat, or almond)
- 2 tablespoons honey or simple syrup (adjust to taste)
Step-by-Step
1. Make the mochi
In a microwave-safe bowl, whisk together glutinous rice flour, sugar, coconut milk, water, and vanilla until smooth. Cover loosely and microwave for 1 minute. Stir, then microwave for another 1–2 minutes until the dough is thick and glossy.
Dust your counter with cornstarch, turn the mochi out, and let it cool until just warm to the touch. Coat your hands in cornstarch and gently flatten the dough. Slice into small cubes or pinch into marble-sized balls.
2. Brew the tea
If making matcha, whisk powder with hot water until frothy. For milk tea, steep tea bags in hot water for 3–5 minutes, then remove bags. Stir in milk and sweetener.
3. Assemble your drink
Drop the mochi pieces into a tall glass, pour over the tea, and give a gentle stir. Serve with an extra-wide straw or a spoon for scooping.
Where to Buy Ingredients (in the U.S.)
Most ingredients can be found at Asian supermarkets like H Mart, 99 Ranch, or Mitsuwa. Online, Amazon and Weee! are great sources. Here’s a breakdown:
| Ingredient | Common Sources | Notes |
|---|---|---|
| Glutinous Rice Flour (Mochiko) | Asian grocery stores (H Mart, 99 Ranch Market), International aisles in larger supermarkets, Amazon | Look for “Mochiko” brand or similar; labeled as sweet rice flour. |
| Matcha Powder | Japanese markets, Specialty tea shops, Amazon, Matcha.com | Choose culinary-grade for cooking; ceremonial-grade for premium flavor. |
| Loose Leaf or Bagged Teas (Earl Grey, Jasmine, Thai, Hojicha) | Asian supermarkets, High-end grocery stores, Tea shops (Harney & Sons, Lupicia), Online retailers | Fresh loose leaf tea gives the most aromatic results. |
| Coconut Milk | Asian aisle in most supermarkets, Trader Joe’s, Whole Foods, Amazon | For richer mochi texture, use full-fat coconut milk. |
| Wide Bubble Tea Straws | Bubble tea supply stores, Amazon, Daiso | Choose reusable stainless steel or silicone options for sustainability. |
Tools Needed for Mochi Tea
- Microwave-safe mixing bowl
- Whisk
- Measuring cups & spoons
- Silicone spatula
- Sharp knife or kitchen scissors
- Tall glasses
- Wide bubble tea straws (optional, but highly recommended)
FAQ about the Mochi Tea
What is tea mochi?
Tea mochi is a sweet Japanese rice cake made with glutinous rice flour and infused with flavors of tea such as matcha, hojicha, or jasmine. It has a chewy texture and is often filled with sweet paste like red bean or white bean.
Is boba tea mochi halal?
Yes, most boba tea mochis are halal as long as the ingredients don’t contain alcohol, non-halal gelatin, or emulsifiers derived from animal sources. Always check the ingredient label or confirm with the manufacturer.
What tea goes with mochi?
Mochi pairs well with Japanese teas like sencha, matcha, hojicha, or genmaicha. The right tea depends on the flavor of the mochi. Floral teas like jasmine also pair well with milder mochi flavors.
Is mochi Japanese or Korean?
Mochi is traditionally Japanese, while tteok is the Korean counterpart. Both use glutinous rice but differ in preparation, texture, and cultural context.
If You’re Curious…
I’ve written about the Pistachio Gelato Recipe.
If you’re exploring other world sweets, check the Dessert category on the site.
Want something luxurious and savory? You might enjoy my Dubai Chocolate Recipe.
There’s also a guide on the site for how to make Mary O’s Irish Soda Bread Scones, too.
Final Thoughts
The first time I made mochi tea at home, I couldn’t stop smiling. The chewy little bites sinking to the bottom of the glass felt like a secret waiting to be discovered with each sip. It’s the kind of drink that slows you down, not because it’s complicated to make, but because you want to savor every last cube of mochi before it’s gone.
Whether you serve it on a warm afternoon or as a cozy nightcap, mochi tea is more than just a drink. It’s texture, memory, and comfort, all in one cup.
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Table of Contents
Mochi Tea
Ingredients
- 1 cup mochiko flour glutinous rice flour
- 3/4 cup water
- 1/4 cup sugar
- 1 tsp matcha powder culinary grade
- 1/2 cup sweet white bean paste shiro-an or red bean paste (anko)
- Cornstarch or potato starch for dusting
Instructions
1. Mix the Dry Ingredients:
- In a microwave-safe bowl, combine the mochiko, sugar, and matcha powder. Stir well.
2. Add Water:
- Slowly pour in the water while whisking until smooth and lump-free.
3. Microwave:
- Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir. Microwave again for another minute. Stir again. Finish with 30 seconds if needed. The dough should be thick, sticky, and translucent.
4. Cool & Dust:
- Let the mochi cool slightly. Meanwhile, dust your work surface with potato starch.
5. Shape the Mochi:
- Scoop small portions of mochi onto the surface, flatten them into discs, place a teaspoon of filling in the center, then pinch and seal the edges.
6. Rest & Enjoy:
- Let them rest for 10–15 minutes. Serve with hot green tea.