Mochi butter brownie filled with mochi
The ultimate brownie hybrid.
I think I came up with the ultimate brownie hybrid. Butter mochi brownie with a mochi filling! This combination is not only gluten-free, but it's also made in 1 bowl, and super delicious. I just love coming up with new combinations and fusion recipes!
This will be a running theme in this blog, I LOVE mochi. I try to incorporate it into pretty much any dessert if I can. I first had a butter mochi brown in San Francisco at Boba guys and I knew I had to try making it again. Butter mochi is a Hawaiian dish that looks like a slice or a cake but has the texture of mochi. On the day I was making this, I also wanted brownies too so I decided to combine them! I then made it extra special by putting a huge slab of chewy soft mochi in the middle. It is a lot less sweet than normal brownies but just as or even more chewy, gooey and chocolatey. I also have a GF black bean brownie recipe which is all made in a blender. But this is just the next level!
Give this recipe a go!
Mochi butter brownie filled with mochi
Directions
Mochi
1. In a non-metal bowl mix the glutinous rice flour, water, and sugar until there are no lumps.
2. Cover with cling wrap and microwave for 2 minutes. Take out and stir around with a spoon, some of the mixtures should be translucent from being cooked and some parts will still be opaque white.
3. Put the cling wrap back on and microwave for another 2 minutes. Take out and stir around again with a spoon, the mixture should be all translucent. Leave out at room temperature for about an hour or cool enough to be handled by hand.
4. Generously apply cornflour to the table, spoon the mochi on the table, and dust more with cornflour. Roll out into a square sheet big enough to fit into your brownie pan.
Brownie
1. In a bowl melt the chocolate and butter in the microwave. 1 minute in the microwave, then take out to mix, then 1 minute back in the microwave.
2. In a bowl combine the coconut milk and the eggs. Whisk well to combine. Add in the melted chocolate and butter.
3. Put in all the dry ingredients to the wet mixture and mix well.
4. Pour half the batter into a brownie pan lined with baking paper. Place the sheet of mochi on top. Then top with the rest of the brownie mixture.
5. Bake at 160 degrees Celsius for 45 minutes.
6. Let it cool before cutting.
Ingredients
Wet
400ml Coconut milk
2 eggs
100g Dark chocolate
100g Butter
Dry
3/4 cup Sugar
1 cup Glutinous rice flour
1/2 cup Cocoa powder
1 tsp Baking powder
Mochi
115g Glutinous rice flour
180ml Water
30g Sugar
100g Cornflour for dusting