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...