Crispy and Chewy Butter Mochi
A wonderfully chewy, mochi-like rice cake with a golden, buttery top and crisp edges. Simple to make and impossible to stop eating.
Equipment
- 1 6-hole non-stick muffin tin/tray, or similar Makes 9 pieces
Ingredients
DRY INGREDIENTS
- 155 g glutinous rice flour
- 35 g tapioca flour
- 65 g sugar
- 2 g salt
WET INGREDIENTS
- 1 egg egg, room temperature
- 200 ml milk Soy milk works as a 1:1 substitute for milk.
- 60 g unsalted butter, melted
- 20 g hone
- A few drops of vanilla extract
FOR THE TIN
- 30 g softened unsalted butter, for greasing
Instructions
- Prepare the tin: Grease the muffin cups generously with the softened butter. Refrigerate while you prepare the batter.
- Melt the butter: Melt the butter in the microwave or in a small saucepan over low heat, then leave it to cool slightlybefore using. It should be warm rather than hot to the touch.
- Make the wet mixture: In a separate bowl, beat the egg, then add the milk, honey and vanilla extract. Stir until smooth. Add the melted butter gradually, whisking constantly as you pour, this stopsthe heat from the butter cooking the egg.
- Whisk the dry ingredients: In a large bowl, whisk together the glutinous rice flour, tapioca flour, sugar and salt.
- Combine: Pour the dry mixture into the wet mixture. Fold gently until just combined, don't overmix. For a smoothertop, strain the batter through a sieve (optional).
- Rest the batter: Rest the batter for about 30 minutes, or refrigerate overnight.
- Preheat and fill: Preheat the oven to 180°C. Stir the batter once from the bottom before pouring, the rice flour tends to settle, so this makes sure everything is evenly distributed. This batter makes about 9 muffins, so if using a 6-hole tin, you'll need to bake in two batches. Pour into the muffin cups, filling about 90% full.
- Bake: Reduce the oven to 170°C and bakefor 20-25 minutes, until golden on top.
- Check and adjust: If the top is only lightly browned, bake for a few more minutes until deeply golden and crisp. Every oven runs slightly differently, so keep an eye on it and adjust the time as needed.
- Unmould and finish: Unmould immediately after removing from the oven. If you'd like the bottom extra golden and crisp, flip the cakes over and bake for a further 5 to 8 minutes, until golden.
- Cool: Cool completely before serving.
Chilling the tin keeps the butter firm so it doesn't melt away before baking, which helps create crisp, golden edges.
If you have leftover batter, bake it in a second batch once the first is done (re-grease and chill the tin first), or refrigerate it overnight and bake the next day. Either way, stir well before pouring each portion, as the rice flour settles quickly. Fill the cups about 90% full to leave room for the batter to rise without overflowing.
Notes
