Bubble Tea Mochi Fusion (Printable)

Chewy mochi surrounds creamy milk tea and brown sugar tapioca pearls in a charming Japanese-Taiwanese fusion.

# What You Need:

→ Tapioca Pearls

01 - 1/2 cup small black tapioca pearls
02 - 4 cups water
03 - 2 tablespoons dark brown sugar

→ Milk Tea Filling

04 - 1/4 cup heavy cream
05 - 1 tablespoon black tea leaves or 1 black tea bag
06 - 2 tablespoons sweetened condensed milk

→ Mochi Dough

07 - 1 cup glutinous rice flour
08 - 3/4 cup water
09 - 1/4 cup granulated sugar
10 - 2 tablespoons cornstarch, plus extra for dusting

# How To Cook:

01 - In a saucepan, bring 4 cups of water to a boil. Add small black tapioca pearls and cook for 10 to 12 minutes, stirring occasionally.
02 - Drain the cooked tapioca pearls and transfer to a bowl. Stir in dark brown sugar and allow to cool completely.
03 - Heat heavy cream over medium heat until just simmering. Add black tea leaves or tea bag and steep for 5 minutes. Strain and let cool slightly.
04 - Stir sweetened condensed milk into the strained cream. Place mixture in the freezer for 20 minutes until thickened.
05 - In a microwave-safe bowl, combine glutinous rice flour, granulated sugar, and water; whisk until smooth.
06 - Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute, stir, then cook for an additional 1 to 2 minutes until thick and slightly translucent.
07 - Mix in 2 tablespoons cornstarch. Set aside to cool to room temperature.
08 - Lightly dust hands and work surface with cornstarch. Divide dough into 12 equal portions and roll into balls.
09 - Flatten each dough ball into a 3-inch disk. Place 1/2 teaspoon thickened milk tea filling and a few tapioca pearls in the center. Pinch edges to seal and roll into smooth balls.
10 - Serve immediately or refrigerate in an airtight container for up to 1 day.

# Expert Tips:

01 -
  • Uses easy to find pantry staples for both the dough and filling
  • Ready in about an hour making it perfect for weekdays or special occasions
  • Naturally gluten free if your glutinous rice flour is certified
  • The balance of chewy sweet and creamy delivers fun in every bite
  • No special equipment needed other than a microwave and basic kitchen tools
02 -
  • High in calcium and protein for a sweet treat
  • Mochi dough handles best when slightly warm but not hot
  • Freezes well for up to two weeks in a sealed container
03 -
  • Work quickly with the filling as it softens fast especially on warm days
  • Do not be shy with cornstarch on your hands and surface to avoid sticking
  • If your dough is too sticky let it sit a few more minutes or sprinkle in a pinch more cornstarch
  • Avoid overfilling or your mochi may burst so keep each portion small and tidy
  • Always taste your tea filling before chilling and adjust sweetness to your liking

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