Hojicha Mochi Parfait Recipe

Combine 120 ml water and 50 g sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.

Add 6 g hojicha tea leaves, reduce heat to low and steep for 3 minutes to infuse a strong roasted tea flavor.

Strain the syrup through a fine mesh sieve, pressing lightly on the leaves to extract liquid. Cool to room temperature, then refrigerate. Yields about 140–150 ml flavored syrup.

In a mixing bowl, whisk 100 g glutinous rice flour with 20 g sugar until evenly combined.

Gradually whisk in 140 ml water until a smooth batter forms with no lumps.

Cover the bowl with plastic wrap (leave a small vent) and microwave on high for 1 minute. Remove and stir vigorously with a wet spatula, then microwave another 45–60 seconds until the dough turns glossy and slightly translucent. Alternatively, steam for 15–18 minutes until elastic.

Dust a work surface with cornstarch. Transfer the hot mochi onto the dusted surface, sprinkle more cornstarch on top, and flatten gently. Let cool slightly until manageable (but still warm).

Pinch off bite-size pieces (about 18–24 pieces), rolling each in cornstarch to prevent sticking. If you prefer softer mochi, press pieces to slightly flatten for parfait layering.

Store covered at room temperature for up to 2 hours or refrigerate briefly before assembling. If chilled, warm each piece for 10–15 seconds in microwave before adding to parfait to restore chewiness.

Warm 300 ml milk, 100 ml cream and 4 g hojicha in a saucepan over medium heat until it just begins to steam (do not boil). Remove from heat, cover, and steep 8–10 minutes for a strong hojicha infusion. Strain to remove leaves, pressing to extract liquid.

In a separate bowl, whisk 3 egg yolks with 40 g sugar until pale. Whisk in 12 g cornstarch until smooth.

Reheat the infused milk mixture to a gentle simmer. Slowly temper about one third of the hot milk into the egg yolk mixture while whisking constantly, then pour the tempered yolk mixture back into the saucepan with the remaining milk.

Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 3–5 minutes). Remove from heat and stir in 10 g butter until melted and incorporated.

Transfer custard to a shallow bowl, cover surface with plastic wrap to prevent a skin, and chill until cold (at least 1 hour). For a lighter texture, fold the cold custard with 50 g whipped cream before using (optional).

Prepare components

Have chilled custard, mochi pieces, hojicha syrup, anko, yogurt, ice cream, crushed senbei (or nuts), and toasted sesame seeds ready at hand. If using, scoop vanilla ice cream into a bowl to soften for easier layering.

Spoon about 1–2 tablespoons of Greek yogurt into the bottom of each parfait glass (use 4 tall glasses).

Drizzle 1 tablespoon hojicha syrup over the yogurt layer in each glass.

Add a layer of anko: spoon about 40–45 g (roughly 2–3 tablespoons) sweet red bean paste into each glass, spreading into an even layer.

Place 4–6 mochi pieces into each glass, pressing gently into the anko/yogurt so they nestle in the middle.

Pipe or spoon 2–3 tablespoons (about 40 g) hojicha custard into each glass on top of the mochi layer.

Add a scoop (about 75 ml) of vanilla ice cream into each glass on the custard layer.

Sprinkle 1–2 tablespoons crushed senbei or roasted nuts over the ice cream for crunch, and dust lightly with 1/2 teaspoon hojicha powder if using.

Finish with a small drizzle (about 1 teaspoon) of hojicha syrup over the top, a sprinkle of toasted sesame seeds, and a fresh mint leaf for garnish.

Serve immediately so ice cream remains cold and mochi stays chewy. If preparing ahead, assemble all cold components except ice cream and add ice cream just before serving.