Best 2 Chocolate Butter Mochi Recipes
Indulge in the delightful flavors of Chocolate Butter Mochi, a unique and delectable treat that combines the richness of chocolate with the chewy texture of mochi. This irresistible dessert is sure to tantalize your taste buds and leave you craving for more. With just a few simple ingredients, you can create this mouthwatering dish that is perfect for any occasion. Whether you're a seasoned baker or a beginner in the kitchen, our detailed and easy-to-follow recipes will guide you through the process of creating this delectable treat. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to explore the irresistible world of Chocolate Butter Mochi.
In this comprehensive guide, we offer three tempting variations of Chocolate Butter Mochi to cater to your preferences. The classic Chocolate Butter Mochi recipe forms the foundation of this delightful dessert, featuring a harmonious blend of chocolate and mochi that creates a symphony of flavors. For those who enjoy a hint of tropical sweetness, the Chocolate Haupia Butter Mochi incorporates the velvety smoothness of haupia, a traditional Hawaiian coconut pudding, to create a multi-layered taste experience. And if you're a fan of rich and decadent desserts, the Chocolate Butter Mochi Cake takes indulgence to a whole new level with its moist, chocolatey layers and creamy mochi filling. No matter which recipe you choose, you'll be rewarded with a dessert that is both visually stunning and incredibly delicious.
CHOCOLATE BIRTHDAY CAKE BUTTER MOCHI
Sprinkles always bring joy to a cake, but add Pop Rocks and you have a celebration, complete with a mini fireworks show. This recipe from the chef Sheldon Simeon and Garrett Snyder's 2021 book, "Cook Real Hawai'i," takes chocolate butter mochi to the max with a creamy peanut butter topping and lots and lots of candy. Add the Pop Rocks just before serving; the candy has a tendency to ping off as it reacts with the moisture in the frosting. The butter mochi is best the day it is made, but will keep a couple of days covered in the refrigerator.
Provided by Sara Bonisteel
Categories cakes, dessert
Time 1h15m
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 14
Steps:
- Make the butter mochi: Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with butter.
- In a microwave-safe large bowl, melt the 12 tablespoons butter and chocolate chips by microwaving on high in 30-second increments, stirring and repeating as needed, until just melted.
- Add the granulated sugar to the melted chocolate and stir until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and milks.
- In a large bowl, stir together the mochiko, baking powder and cocoa powder until evenly distributed. Fold the liquid chocolate mixture into the dry ingredients, stirring until thoroughly mixed. When the batter is totally smooth, pour it into the prepared baking pan.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool slightly.
- As the cake cools, make the frosting: In a bowl with an electric mixer, whip together the peanut butter and Demerara sugar until the mixture has the texture of frosting.
- While the cake is still slightly warm, spread the frosting evenly over the top. Let cool to room temperature. Just before serving, sprinkle with Pop Rocks, if using, and shower sprinkles over the top, then cut into squares and serve.
BUTTER MOCHI
Tender and chewy, this big-batch dessert - as comforting as cake and as fun as bar cookies - is always a hit at parties. Mochiko, sweet rice flour, not only gives it its distinctive marshmallow-like softness, but it also lends a natural sweetness. This version of butter mochi uses only coconut milk for its richness and subtle nutty taste, but you can substitute equivalent amounts of whole milk, evaporated milk or a combination of those liquids. Butter mochi develops a crackly top that stays crunchy the day it's baked, making it a delicious dessert to eat without adornment. But, if you'd like more crunch, you can sprinkle dried shredded coconut evenly over the top before baking, or, for a tangy, colorful top, you can coat it with the passion fruit glaze below.
Provided by Genevieve Ko
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 11
Steps:
- Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
- Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
- Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
- The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
- Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
Tips:
- Prepare Ingredients Accurately: Measure ingredients precisely using measuring cups and spoons for consistent results.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature to blend smoothly and create a uniform batter.
- Mix Wet and Dry Ingredients Separately: Mix dry ingredients (flour, sugar, cocoa powder, baking powder, and salt) in one bowl and wet ingredients (melted butter, oil, eggs, milk, and vanilla extract) in another bowl before combining them.
- Whisk Dry Ingredients Thoroughly: Whisk dry ingredients together to remove any lumps and ensure even distribution.
- Avoid Overmixing: Mix the batter until just combined to prevent gluten development and a tough mochi texture.
- Bake Until a Toothpick Inserted Comes Out Clean: Insert a toothpick or skewer into the center of the mochi; if it comes out clean, the mochi is ready.
- Cool Completely Before Slicing: Allow the mochi to cool completely before slicing to prevent crumbling and maintain its shape.
- Serve Fresh: Mochi is best enjoyed fresh within a day or two of baking for optimal texture and flavor.
Conclusion:
Chocolate Butter Mochi combines the rich flavors of chocolate and butter with the chewy, tender texture of mochi, creating a delectable treat. This recipe offers a detailed guide with tips and tricks to achieve a perfect mochi every time. By following the steps carefully, you can impress your family and friends with this unique and delicious dessert. Enjoy the delightful fusion of flavors and textures in every bite of homemade Chocolate Butter Mochi!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
