Chocolate. And butter. And mochi.
It’s an attractive sounding title already.
I found this chocolate butter mochi recipe from the blog feasting in apartment 5b. It’s a beautiful blog, clear and concise, and I love the photos–there’s this minimalistic look on the white backgrounds (and did you notice? I totally copied the towel in the background from this stunning and fresh spring soba noodle salad).
So while I had heard of mochi cake before, I’d never made one.
What surprised me the most was the taste–you can clearly taste the rice flour. Thus you can tell, not only from texture, but also from the taste that it’s actually a mochi cake. The texture itself is pleasingly springy and stretchy and a bit toothsome.
Somehow this made for a very refreshing departure from regular cakes and heavy fudge-y brownies. I’m sure I’ll be testing another mochi cake in the future!
Also, evaporated milk… so what colour is it supposed to be? I don’t know whether it should always be like this or if it’s just because it’s so old! Regardless, it reminds me of a Harold McGee post I read a while ago on the breakdown of sugar. It explains why I sometimes open up a can of our really old condensed milk to find the innards looking quite caramelized. Anyways, it’s rather reassuring to know why, and it also indicates how long these cans hang around in our cupboard.
Chocolate butter mochi
From Feasting in Apartment 5b. I added the nanami togarashi, but that was about it. The flavour didn’t come out apart from a slight spiciness; in the future I would supplement with some additional orange peel and black sesame…or skip it all together and go for the chocolate!
1 c glutinous rice flour
3/4 c sugar
2 tbsp cocoa powder
1 1/2 tsp baking soda
3/4 tsp nanami togarashi (optional, of course)
2 tbsp butter, melted
175 mL coconut milk (approx. 1/2 can)
175 mL evaporated milk (approx. 1/2 can)
Preheat the oven to 350. Butter an 8 or 9″ square pan and line with a parchment sling.
Whisk together the flour, cocoa powder, baking soda, salt, and nanami togarashi.
Separately whisk together the butter, egg, coconut milk, and evaporated milk. Add the flour and mix until combined. Scrape into the prepared pan.
Bake for around 50 minutes–at this point, for me, an inserted skewer was removed clean–then remove and let cool. It’s pretty delicate, so I let it cool in the pan before removing it to a wire rack.
Previous things other people made: Swiss bircher muesli from Caroline’s Cooking.
And in other news; I now plan to make things other people make posts as a brief monthly cumulative round up sort of thing–I’ll drop a few photos, but not too many, plus a bit of ambling and rambling and some links to recipes. Also, maybe I should call it i make things other people make instead? I confuse myself a lot.