Mochi Brownie

Mochi Brownie

I chose this to be one of the away-from-home-super-short-post collection for a reason – I don’t feel like explaining it.  You either know and share a great passion, or even obsession in some cases  for what this “mochi” is, or you don’t.  No words I can say will convert you from one side to the other.

I can tell you that it’s a common treat in Asia (known by different names but mochi, which is Japanese, is the most commonly used), a chewy and glutenous dough made with glutinous/sticky rice loved by all generations.  But let’s be honest, that doesn’t sound very compelling does it?  Or that there’s a wide range of varieties consisting of different preparation methods, regional flavors, soft/firmness as a result of rice:water ratio, even the temperature it’s supposed to be eaten at, makes this particular type only a speck in the many.  OH please, I’m boring you aren’t I?

Like I said.  I can’t sell you on this.  Then so be it.  You are either the demographic who will excite in overwhelming jitters at nothing but just the name of OMG MOCHI BROWNIES!!  Or you are not.  So my fellow mochi-eaters.  Jump.  Get to work in the kitchen.  You are welcome.  The rest of you.  Wait to be excited another day.

Servings: 9 squares

Because of the way this recipe is adapted, I will list most of the ingredients in grams.  I did my best to translate some of them but for the rest, it would just result in super weird measurement in cups and tbsp, which isn’t any easier.

Ingredients:

• Mochi:
  • 100 g of glutinous rice/sticky rice flour (I used Thai brand.  There is also Japanese brand.)  UPDATES: There are people who used Japanese glutinous rice flour and the result wasn’t ideal.  Try sticking to Taiwanese or Thai brands if possible.
  • 45 g (approx 3 tbsp )of sugar
  • 145 g of water
  • 1 tbsp of vegetable oil
  • plus 1 tbsp of all-purpose flour for dusting
• Brownie: adapted generously from Smitten Kitchen
  • 113 g of semi-sweet/dark chocolate
  • 150 g (10 1/2 tbsp) of unsalted butter
  • 100 g (1/2 cup) of sugar
  • 100 g (1/2 cup) of brown sugar
  • 2 tbsp of coco powder
  • 2 1/2 large eggs (or 3 medium ones)
  • 1 1/4 tsp of vanilla extract
  • 1/4 tsp of sea salt
  • 107 g of flour

Make the mochi:  Whisk glutinous rice flour, sugar and water in a microwave-proof bowl.  Cover the bowl and microwave on high at one-minute interval, taking the bowl out after each time and stir with a wooden spoon until the entire mixture is cooked into a sticky and gooey dough, at least 4~5 min.  The mixture would feel suspiciously wet and stringy, and you’d be tempted to think that it’s too wet.  It is not.  Now add the vegetable oil, stir and fold with the wooden spoon until it is completely incorporated into the dough.  KEEP stirring and folding, and use a metal spoon to scrape down the dough that’s sticking to the side, until the dough starts to cool down and firm up in texture.  It would get harder and harder to will this dough as it becomes more glutenous.  But the more you work it, the chewier it will become.  Once you have reached your muscle-limit, set the bowl aside uncovered and let the dough completely cool down.

Preheat the oven on 350ºF/175ºC.  Line a 9″ x 9″ square mold with parchment paper.

Make the brownie:  In another large microwave-proof bowl, add the semi-sweet/dark chocolate and unsalted butter.  Microwave on high for 30 seconds each time and stir in between until the chocolate and butter has evenly melted.  Add the sugar, brown sugar, coco powder, eggs, vanilla extract and sea salt.  Whisk until evenly combined.  Then add the flour and whisk until just combined.

Pour the brownie batter into the square mold and smooth with a spoon.  Dust the mochi dough slightly with all-purpose flour (TRY NOT TO USE MORE THAN 1 TBSP or it will change the consistency of the brownie batter!) and distribute little chunks of it evenly on top of the brownie batter.  Use a spoon to press and fold the mochi chunks into the batter until they are completely covered.

Bake in the oven for 25~30 min.  A wooden skewer should come out with LOOSE AND MOIST crumbs.  If it comes out clean then the brownie’s over-baked and will be cakey.

Let the brownie COMPLETELY cool down to room temperature before cutting.  I like to leave it in the fridge for 45 min to speed it up.

To remove the parchment paper, I like to flip the brownie over and peel the parchment paper away.  Cut into 9 equal squares and you will see chewy mochi distributed through out.  This talks happiness to me…