FRNK Milk Bar-Style Dark Chocolate Matcha with Mochi

2 servings
Wait Time
10 Mins
Active Time
20 Mins

We hacked one of FRNK's best-sellers: Dirty Maccha. What we love most about this drink is the balance between the bitterness of the matcha and the sweetness of the chocolate. Of course, we had to throw in the blue tea mochi (which are great eaten on their own) in there too. Now, you can make Dirty Maccha at the comfort of your own kitchen, without wasting any time being unproductive in a 30-minute line.

Butterfly Pea Mochi

  • 6 tbsp water, warm
  • 4 blue/butterfly pea flowers
  • 6 tbsp glutinous rice flour
  • 2 tbsp sugar
  • ¼ cup cornstarch

Dark Chocolate Syrup

  • ¼ cup sugar
  • 3 tbsp dark cocoa powder
  • ¼ cup water

Matcha Drink

  • ½ cup matcha powder
  • ⅔ cup water, warm
  • ½ cup fresh milk
  • 2 cups ice cubes

Make Butterfly Pea Mochi


Brew tea: Steep blue pea flowers in warm water and let sit for 5 minutes or until the water has turned a light blue/grey color. Remove flowers and set tea aside.


Make mochi: Whisk together glutinous rice flour and sugar in a large microwave-safe bowl. Add blue pea flower water and whisk until well combined. Loosely cover bowl in plastic wrap and microwave for one minute. Stir mixture with a spatula, cover again, and microwave for 30 more seconds. Mochi should be extremely thick.


Cool mochi: Dust a baking sheet with half the cornstarch. Transfer mochi mixture on the dusted sheet. Dust the top of the mochi with remaining cornstarch. Leave to cool for ten minutes.


Shape mochi: Using a rolling pin, roll mochi into a ¼-inch thick slab. Dust a knife with cornstarch and slice the mochi into small cubes. Roll sliced mochi in more cornstarch to prevent sticking, then transfer to a strainer to shake off excess starch. Set aside.

Make Dark Chocolate Matcha


Make chocolate sauce: Add sugar and cocoa powder in a small saucepan. Whisk to combine. Add water and cook over medium heat until cocoa and sugar have dissolved and mixture is thickened, about 5 minutes. Set aside to cool.


Make matcha: Add matcha powder to a small pitcher. Add warm water and whisk with a milk frother until fully incorporated. Alternatively, combine matcha powder and water in a lidded jar (like a mason jar) and shake until combined. Add milk and whisk until well mixed.


Assemble: Divide chocolate sauce between two glasses, coating the bottom and the sides using a spoon. Add two heaping spoonfuls of mochi to each glass, followed by 1 cup of ice. Divide the matcha and pour into two glasses. Serve immediately.

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