Mochi Brownie Recipe
This recipe is an easy two bowl mix-and-go recipe. No need for any specialised equipment or knowledge.
What is mochi? It’s gelatinous, stretchy and chewy. Maybe like a smash clash between a gummy bear and a marshmallow.
But really, mochi is a Japanese sweet rice dough. Popularised these days as the mochi texture, it can be done by adding glutinous flour in baking.
For this recipe, I replaced standard flour with glutinous flour in the brownie recipe, giving it the chewiness. The rising of the baking soda really left a trail inside the brownie, the structure reminding me of the texture in the Malaysian honeycomb cake, which has similar bouncy touch! A perk of using glutinous flour is that it’s also gluten free.
Mochi Brownie Recipe
Dark chocolate brownies with a chewy moichi bounce.
Ingredients
- 85 g butter
- 2 eggs
- 375 ml milk
- 1 tsp vanilla extract
- 125 g castor sugar
- 150 g glutinous rice flour
- 35 g cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp instant coffee
- 1/2 tsp salt
- 150 g chopped dark chocolate
Instructions
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Preheat oven to 175C
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Melt butter and chop up chocolate
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Mix dry ingredients
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Whisk eggs and add butter, vanilla and milk
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Combine wet and dry ingredients
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Pour into baking tray and top with chocolate
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Bake for 70min
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