Brown-Butter Mochi

Very unassuming looking - but don't be fooled. They are complex tasting

I had recently seen caneles being made on a TV show. So when I saw this article in the NY Times magazine, I was intrigued.  I may have interests in trying new things and new equipment, but I know I will never be lining canele molds with beeswax in order to make caneles. I thought this recipe might be the closest I will ever get.

Brown-Butter Mochi (Adapted from NY Times)

1/2 c butter, additional for greasing
13.6 oz coconut milk (don't use lowfat)
12 oz evaporated milk
2 cups dark brown sugar (I had light brown and they came out fine)
4 eggs
3 t vanilla
3 3/4 c rice flour*
1 T baking powder
1t sea salt

Preheat over to 350. Grease two cupcake tins with melted butter. Set aside. Use a decent sized saucepan to heat butter. Swirl butter until the foam stops and the butter turns a nice brown. It will smell nutty. This takes about 4-5 minutes. Remove from heat. Add coconut milk, evaporated milk, and sugar. Whisk until sugar and coconut milk are melted.

In a separate bowl whisk eggs and vanilla. Add sugar/milk mixture. Set aside. In yet another bowl, whisk flour, baking powder and salt. Pour milk into dry mixture. Whisk until smooth. Fill each cupcake mold almost to the brim (about 1/2 c each). Sharply rap the tins on the counter to remove any air bubbles.  Bake for 55-60 minutes until done. You should switch up the tins halfway through. You will know they are done when they look slightly browned on top and a toothpick inserted into the center comes out clean. Run a thin metal spatula around each cupcake and turn out onto rack to cool. Cool 10-15 minutes. Store in an airtight container for 4 days (max).

At first I thought these were just OK, but then when I realized I had scarffed down three of them in the span of an hour, I knew they were much more than OK.  Do make sure you eat them all before the 4 day max. They tend to dry out and not taste as good. Next time I would like to try them with the dark brown sugar, as I assume the flavor will be even more complex.



*Yes it is annoying that the package of rice flour comes in 24 oz and you only use 21 oz!