BROWN-BUTTER MOCHI
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
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
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Shamima Khatun
[email protected]I've made this recipe several times now and it always turns out perfectly. The mochi is so delicious and the brown butter glaze is the perfect complement.
Harieta Atalifo
[email protected]This recipe was easy to follow and the mochi turned out great! I used a little less sugar than the recipe called for and it was still plenty sweet.
X Ibnu Xariir
[email protected]I made this recipe for my family and they loved it! The mochi was so soft and chewy, and the brown butter glaze was the perfect finishing touch.
Amadin Prosper100
[email protected]This was a great recipe! The mochi was so soft and fluffy, and the brown butter glaze was the perfect finishing touch.
Bikee shah Bikee shah
[email protected]I've made this recipe several times now and it always turns out perfectly. It's a great recipe for beginners and experienced bakers alike.
Dennis Thompson
[email protected]This is the best mochi recipe I've ever tried! The mochi is so soft and chewy, and the brown butter glaze is the perfect finishing touch.
Jessica Shupe
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the mochi and I got several requests for the recipe.
Semira Yimre
[email protected]This was my first time making mochi and it was so easy! The recipe was clear and concise, and the mochi turned out perfectly.
Sabii Malik
[email protected]I've made this recipe several times now and it always turns out perfectly. The mochi is so delicious and the brown butter glaze is the perfect complement.
Erick Chenwlah
[email protected]This recipe was easy to follow and the mochi turned out great! I used a little less sugar than the recipe called for and it was still plenty sweet.
Ridoy Ahmad
[email protected]I made this recipe for my family and they loved it! The mochi was so soft and fluffy, and the brown butter glaze was the perfect finishing touch.
Jackalia Powell
[email protected]This was a great recipe! The mochi came out perfectly chewy and the brown butter added a delicious nutty flavor. I will definitely be making this again.