BROWN-BUTTER MOCHI

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Brown-Butter Mochi image

With a recipe that calls for exactly a can each of coconut and evaporated milks, butter mochi seems like the prime hapa example of classic postwar dump-and-stir baking. Packed with brown butter and brown sugar, this version is rife with the nutty, butterscotch notes of caramelization. The way the thick, dark crust contrasts with the chewy, faintly tropical center will bring the French canelé to mind, but these little cakes are a lot easier to make!

Provided by Samin Nosrat

Categories     dessert

Time 1h30m

Yield 24 cakes

Number Of Ingredients 9

1/2 cup (4 ounces) unsalted butter, plus more for greasing pans
1 13.66-ounce can full-fat coconut milk
1 12-ounce can evaporated milk
2 cups (16 ounces) dark brown sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
3 3/4 cups (21 ounces) mochiko (glutinous-rice) flour
1 tablespoon baking powder
1 teaspoon fine sea salt

Steps:

  • Adjust oven racks to upper and lower-middle positions. Preheat oven to 350.
  • Generously grease two cupcake tins with butter, including the outer rims of each mold (this will ensure the cakes release after baking). Set aside.
  • Place butter in a medium saucepan, and set over medium heat. Cook, swirling, until the foam subsides and the butter turns golden brown and begins to smell nutty, about 4 minutes. Turn off heat, and add coconut and evaporated milks and sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.
  • In a large bowl, whisk together mochiko flour, baking powder and salt. Pour milk mixture into dry mixture, and whisk until smooth. Scoop a scant 1/2 cup of batter into each cupcake mold (enough to fill each mold just under the brim). Gently drop filled pans onto countertop from a height of 3 inches to release any air bubbles.
  • Bake for 55 to 60 minutes, rotating pans and switching their positions after 30 minutes or so to ensure even baking (decrease baking time by 10 minutes if using a nonstick dark metal tin). The mochi are done when they are butterscotch brown on top and an inserted skewer comes out mostly, but not completely, clean.
  • Lightly run a butter knife along the sides of each mold, then invert tins to release mochi, and cool on a wire rack for 10 to 15 minutes. Don't worry if the cakes feel soft or underbaked when you pick them up - it's just the nature of mochi.
  • Store leftover mochi in an airtight container at room temperature for up to 4 days.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 13 grams, Sodium 355 milligrams, Sugar 40 grams, TransFat 0 grams

Aj David
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This is a great recipe for a sweet treat.


Life Ster
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I love the chewy texture of this mochi.


Adnan khan baloch
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I'm not a baker, but this recipe was easy to follow and the mochi turned out great.


Matt “Storm Chaser” Junior
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This is a delicious and easy recipe. I highly recommend it.


Ziphozonke Hadebe
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I've been making this mochi for years and it's always a hit.


Jesus loves You Forever
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I'm so glad I found this recipe. It's my new go-to for mochi.


Asit Rudra
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This is a great recipe for a special occasion.


Asad
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I made this mochi for my family and they loved it. They said it was the best mochi they've ever had.


Anijha Brown
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I was so excited to try this recipe and it didn't disappoint. The mochi was delicious and the brown butter added a lovely flavor.


MR Shadat
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This is a great recipe for anyone who loves mochi.


Brenda Goodner
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I've made this mochi several times now and it always turns out perfect.


Mohamed Ehap
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This mochi is so chewy and flavorful. I can't stop eating it!


Md. Yasine
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I'm not a big fan of mochi, but this brown butter version is delicious!


Harshid Lal
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I love how easy this recipe is. I can whip up a batch of mochi in no time.


Shone Alex
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I made this mochi for a potluck and it was a huge success. Everyone kept asking for the recipe.


OutlawSeverin70
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This is the best mochi I've ever had! The brown butter adds a wonderful depth of flavor.


nicole nicoles
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I've never made mochi before, but this recipe was easy to follow and the mochi turned out perfectly.


ramush ramush
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This brown butter mochi was a hit at my party! Everyone loved the chewy texture and the rich, buttery flavor.