Boba Milk Tea Mochi

Soft and chewy black tea mochi filled with milk tea cream and bouncy brown sugar boba

What is boba milk tea mochi?

Boba milk tea mochi is a modern take on the traditional Japanese sweet, mochi! Instead of filling the mochi with traditional fillings like red bean paste, or fruit I’ve filled these with brown sugar pearls and a milk tea-flavored cream.

There have been a lot of variations of this boba milk tea mochi appearing in Asian grocery stores, and even Costco! Now you can make them at home, and even better.

Rather than the jelly-like filling most store-bought boba mochi have this one recreates the milky flavor of milk tea with whipped cream. Trust me you’re gonna love this one!

Ingredients

Mochi 

• Glutinous rice flour: Glutinous rice flour is what gives the mochi that chewy and bouncy texture. Make sure you use glutinous rice flour rather than regular rice flour as the texture will be completely different.
• Granulated sugar: The sugar adds a little sweetness to the dough.
• Cornstarch: Cornstarch helps to soften the dough a little
• Black tea: Instead of milk or water, we’re using black tea in the dough for more tea flavor!
• Vegetable oil: Oil gives the dough a more supple texture

Brown Sugar Boba

• Store-bought instant boba: I like to use the dried, instant boba that can be found in Asian groceries. All it needs is a quick cook in boiling water for them to come to the right texture.
• Brown sugar: Brown sugar gives sweetness to the boba, as they don’t have any when cooked on its own.

Milk Tea Cream

• Heavy cream: Aka thickened cream, whips up the perfect consistency and goes right in the middle of the mochi.
• Instant milk tea powder: This is the easiest way to achieve a strong milk tea flavor!
• Granulated sugar: Sugar is needed to add sweetness to the cream. You can add more or less according to your taste preferences.

Assembly

• Cornstarch: Mochi dough is very sticky and hard to handle. Using cornstarch will prevent it from sticking to your work surface.

Tips for Perfect Boba Milk Tea Mochi

Use Milk Powder for Richer Flavor

Incorporating 1 to 2 tablespoons of milk powder into your mochi batter enhances the richness and creaminess of the milk tea flavor. This is particularly useful if you’re using a lower-fat milk or want to replicate the creamy texture found in store-bought milk teas.

Chill Mochi Dough Briefly for Easier Handling

After cooking the mochi dough, allow it to cool slightly in the refrigerator for about 10 to 15 minutes. This short chilling period makes the dough firmer and less sticky, which makes it significantly easier to roll out and shape without overusing cornstarch.

Pre-Soak Boba in Syrup

To enhance the sweetness and depth of your tapioca pearls, soak the cooked boba in a simple brown sugar syrup or honey for at least 10 minutes before using them as filling. This step infuses the pearls with additional flavor and makes them taste more like the boba served in milk tea shops.

Variations

Matcha Boba Mochi

For a green tea version, replace the black tea in the milk tea base with a high-quality matcha powder. Mix 1 teaspoon of matcha with a small amount of hot water to form a paste before adding it to the milk. This gives the mochi a vibrant color and an earthy flavor that pairs well with the chewy boba.

Thai Tea Boba Mochi

Brew strong Thai tea using Thai tea mix and use it as your liquid base for the mochi dough. The distinct orange hue and aromatic spice of Thai tea bring a new layer of flavor that complements the tapioca pearls beautifully.

Stuffed with Custard or Red Bean

In addition to or instead of boba, try filling the mochi with smooth vanilla custard or sweet red bean paste. These traditional Asian dessert fillings add texture variety and a richer mouthfeel, making each bite more indulgent.

Serving Suggestions

Serve on Chilled Plates

Plating mochi on chilled ceramic or glass dishes can help retain their chewy texture, especially in warm or humid environments. This also prevents the mochi from softening or sweating too quickly when served.

Dust with Icing Sugar and Tea Powder

Add visual appeal and extra flavor by lightly dusting the finished mochi with powdered sugar mixed with a bit of tea powder, such as hojicha or matcha. This creates a café-style finish and provides a subtle flavor contrast.

Pair with Iced Bubble Tea

Serve the mochi alongside a cold glass of your favorite bubble tea for a cohesive dessert experience. The complementary textures and flavors enhance the theme and can elevate the overall presentation for parties or afternoon snacks.

Boba Milk Tea Mochi

Print Recipe

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• Author: Catherine Zhang
• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Total Time: 50 minutes
• Yield: 4 Large Mochi 1x
• Category: Mochi
• Method: Easy
• Cuisine: Japanese

Ingredients

Units USM Scale 1x2x3x

Mochi 

• 150g Glutinous rice flour (1 cup)
• 48g Granulated sugar (1/4 cup)
• 30g Cornstarch (1/4 cup)
• 240ml Black tea (1 cup), cooled
• 1 tbsp Vegetable oil

See Also This Recipe:  Easy Mochi (Only 4 ingredients)

Brown Sugar Boba

• 1/3 cup Store bought instant boba
• 2 tbsp Brown sugar

Milk Tea Cream

• 240g Heavy cream (1 cup)
• 30g Instant milk tea powder (2 tbsp)
• 25g Granulated sugar (2 tbsp)

Assembly

• 30g Cornstarch (1/4 cup)

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Instructions

Mochi

1. Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Pour the black tea into the dry ingredients, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth

Brown Sugar Boba

1. Cook the boba according to the directions on the packet and drain
2. Return the boba to the pot and add the brown sugar
3. Cook on medium heat until the sugar has dissolved and thickened
4. Remove from the heat and cool

Milk Tea Cream

1. Combine instant milk tea powder and boiling water in a small bowl, and stir until dissolved
2. Allow the milk tea mixture to cool to room temperature
3. Combine the cream and sugar in a large bowl and whisk until medium peaks
4. Add the cooled milk tea mixture and whisk until completely combined, and at stiff peaks. 
5. Transfer the cream into a piping bag fitted with a large round piping tip

Assembly

1. Dust your work surface with cornstarch 
2. Transfer the mochi to the dusted work surface, dust it with more cornstarch, and roll it out until it to 4 mm/0.15 inches thick
3. Use a large cookie cutter to cut out 4 rounds of mochi (you may need to gather the excess dough and re-roll it to get the last round of mochi)
4. Place the round of mochi in a small bowl (This helps make the dough into a cup shape for easy filling and molding of the dough)
5. Add a teaspoon of boba, and a dollop of milk tea cream
6. Carefully bring the sides of the mochi together over the cream, making sure the cream doesn’t touch the edges of the mochi dough as it will make it difficult to seal.
7. Pinch the edges together to form a perfect mochi ball
8. Dust the seam with more cornstarch and serve!

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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