May 10, 2018

Little Mochi Cakes

About a month ago when I popped into my local coffee shop to get a post-vacation breakfast, my eye caught this article about brown butter mochi and canel├ęs in the New York Times Magazine. I was intrigued, mostly by the fact that the recipe was described as "easy and forgiving" but also I got super excited about a new mochi recipe entering my baking repertoire.
Buttery, nutty and chewy--these little cakes are tasty and are also a beautiful caramel color. I first made them in my regular-sized muffin tin but thought they'd be easier to share if I baked them in my mini muffin tin. And in the end, I preferred them in mini form--they were cuter and easier to eat.
Brown Butter Mochi adapted from the NY Times Magazine
Ingredients:
1/2 cup (1 stick) of butter and more for greasing the tins
1 can (13.66 oz) full fat coconut milk
1 can (12 oz) evaporated milk
2 cups (16 oz) dark brown sugar
4 eggs, at room temperature
2 tsps vanilla extract
3 3/4 cups (21 oz) glutinous rice flour (Mochiko or whatever brand you can find)
1 tbs baking powder
1 tsp salt
Instructions:
1. Preheat oven to 350 degrees. Grease mini muffin tins with butter. In a medium saucepan, heat stick of butter over medium heat. Let it melt, stir and allow it foam until it turns golden brown and starts to smell nutty, about 4 minutes. Remove from heat.
2. Stir in coconut milk, evaporated milk and brown sugar until the sugar dissolves. Add in the eggs and vanilla and stir until smooth.
3. In a large bowl, add the glutinous rice flour, baking powder and salt and mix together. Pour the egg mixture into the flour mix and stir until smooth.
4. Using a cookie scoop or a tablespoon, fill the mini muffin tin until each well is filled just under the brim. Bake for 22-25 minutes if using a dark metal tin (add 5 minutes more if not). When they are done, the tops should be tan in color and a toothpick should come out mostly clean.
5. Remove from oven and cool on a drying rack. Let cool for 10-15 minutes.
6. Enjoy!

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