Mochi Brownie Two-Bites
By now, y’all know that I dislike anything mochi or mochi-like (I know it’s uncharacteristically un-Taiwanese of me to not like mochi), but I think I’ve finally found a mochi recipe that I actually enjoy! I present to you:
Granted, you put chocolate in anything and I’ll eat it, but that’s beside the point. If you really think about it, mochiko (also known as mochi flour, sweet rice flour, glutinous rice flour) is really suited for brownie making. I don’t know about you, but my idea of a perfect brownie is one that has a thin, crispy shell that yields to a fudgy, chewy interior. Brownies made with regular wheat-based flours run the gamut from being fudgy to cakey, depending on how long you bake them. Two minutes too long in the oven and your perfect fudgy brownie has become a dry, stiff piece of “cake.” However, you don’t really run into that problem if you replace regular flour with mochiko; mochiko, when baked, becomes chewy, with your baked good having a crispy interior and a chewy middle. Sounds like the perfect brownie to me. And best of all, if you’re gluten-intolerant, this recipe is gluten-free!
This recipe comes from The Cinnamon Quill, a beautiful food blog that I discovered recently. If you enjoyed this recipe, please hop on over and comment there as well.
Recipe for Dark Chocolate Infused Mochi Cake via The Cinnamon Quill
Makes 12 mini cupcake-sized brownie two-bites.
- 2 oz. (1/2 stick, or 4 Tablespoons) of butter, melted and cooled slightly
- 1/2 cup sugar, plus additional for dusting the pan
- 1 egg, lightly beaten
- 1/4 C dutch-processed cocoa powder
- 2.2 oz. mochiko (sweet rice, or glutinous flour)
- 1/2 teaspoon baking powder
- 3 oz. (or 6 tablespoons) lite coconut milk
- 1/2 teaspoon vanilla extract
Spray a 12-cup mini cupcake pan with vegetable oil or rub with butter, then dust lightly with granulated sugar. Preheat oven to 350F.
Combine melted butter and sugar, whisk until pale and completely incorporated. Add the lightly beaten egg and mix again until completely incorporated. In a separate bowl, whisk together the cocoa powder, mochiko, baking powder, making sure no lumps remain. Add this dry mixture to the butter/sugar/egg mixture and mix lightly with a spatula until there are no visible pockets of dry mix. Pour the coconut milk and vanilla over the top and fold into the batter until the batter isn’t lumpy. Divide evenly amongst the cupcake tins. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies rest 5 minutes in the tin before turning them out onto a rack to cool completely before eating.
Will keep at room temperature for 2-3 days and can be refrigerated. However, with most foods made with mochiko, refrigeration renders them much denser and slightly more chewy. If this isn’t to your liking, you can microwave them gently and they should soften back up.
Note: This recipe is welcome to add-is like chocolate chips, chopped nuts, and dried fruit. I wanted to experience pure mochi-ness so I opted out.