#MOCHI MUFFIN PLUS#

The mochi are done when they are butterscotch brown on top and an inserted skewer comes out mostly, but not completely, clean. Gently drop filled pans onto countertop from a height of 3 inches to release any air bubbles.īake for 55 to 60 minutes, rotating pans and switching their positions after 30 minutes or so to ensure even baking (decrease baking time by 10 minutes if using a nonstick dark metal tin). Scoop a scant 1/2 cup of batter into each cupcake mold (enough to fill each mold just under the brim). Pour milk mixture into dry mixture, and whisk until smooth. In a large bowl, whisk together mochiko flour, baking powder and salt. Add eggs and vanilla, and whisk until smooth. Turn off heat, and add coconut and evaporated milks and sugar. Cook, swirling, until the foam subsides and the butter turns golden brown and begins to smell nutty, about 4 minutes.

Place butter in a medium saucepan, and set over medium heat. Generously grease two cupcake tins with butter, including the outer rims of each mold (this will ensure the cakes release after baking).

#MOCHI MUFFIN PLUS#

½ cup (4 ounces) unsalted butter, plus more for greasing pansġ (13.66-ounce) can full-fat coconut milkģ ¾ cups (21 ounces) mochiko (glutinous-rice) flourĪdjust oven racks to upper and lower-middle positions. It’s like having a secret stash of joy to dig into again and again.īrown-butter mochi - in a perfect size to satisfy. I added a note at the end of the recipe that they also can be frozen in a sealed container for at least a month. While they are best the day they are baked, they are still nearly as good after a couple of days. The recipe makes a lot - 24 mochi muffins. Surprisingly, these are not super sweet, either, which is another plus. The edges get crisp, while the center remains tender and chewy. The flavor is more akin to a toasty brown sugar cookie. But they are still irresistible, nevertheless. I don’t think these brown-butter mochi develop quite the same intense burnt caramel flavor of the best caneles. Nosrat calls these “a lazy woman’s canele,” after the classic French pastry with a deeply crisp, caramelized exterior and custardy interior that gets baked rather laboriously in a bee’s wax-lined copper mold. She also incorporated brown butter, which of course, is always a worthwhile addition. But then she started tinkering, rejiggering the recipe to use two muffin tins instead. She first learned to make butter mochi in a standard large cake pan from a friend’s recipe. The recipe is from Berkeley’s Samin Nosrat, a writer, cooking teacher and former cook at Chez Panisse, who recently wrote the seminal, best-selling “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking” (Simon & Schuster). So when I spied a recipe for “Brown-Butter Mochi” in the New York Times a few months ago, I tore it out, eager to try it.

I can’t resist this Hawaiian baked good made with glutinous rice flour, which gives it a wondrous chewy texture like a big gummi bear.įor those with celiac disease, it has the added bonus of being gluten-free, too. Made with dark brown sugar, coconut milk, evaporated milk and mochiko flour, these little treats are gluten-free.Īnyone who has followed my blog for awhile knows about my love for butter mochi.

Mochi muffin