Friday, August 25, 2017
Trudging off the beach and into a local cafe, Brandy took a seat by a window and starred forlornly outside, willing the rain to pass over. Taking pity on her and her soggy picnic basket, the owner of the cafe brought over a simple looking snack. "It's called Butter Mochi," the jovial man told her, "It's a local favorite. Give it a try." And from the first moment that her teeth sunk into that ooey, gooey, chewy little square of heaven, she was hooked.
This was the memory Brandy was currently savoring as she starred out the window of her new home at a rainy late summer afternoon. "What I wouldn't give for a bite of butter mochi right now," she said to herself, remembering so clearly how the brownie-like confection had so delighted her with it's one of a kind texture. "Wait a minute," she said, "Don't I have mochi flour in my cabinet?" And sure enough, buried behind the cornmeal and tapioca starch was a box of mochi flour. It wasn't long before Brandy had collected up all the ingredients she needed to recreate the decadent treat she had first tasted so long ago.
This time, though, she decided to give the butter mochi a chocolatey twist. While traditional butter mochi has a vanilla and slightly coconutty flavor, Brandy decided to add coco powder, chocolate chips, and Nielsen-Massey Pure Chocolate Extract into the mix, as well as a splash of Nielsen-Massey Pure Coffee Extract, which she knew would help to bring an extra richness and depth to the flavor. The result was an even more indulgent treat than the one Brandy remembered having all those years ago.
So convinced was Brandy that everyone in the world needed to try butter mochi that she not only recorded her perfected recipe for posterity, but she is also giving away a pair of extracts from Nielsen-Massey to one lucky reader! Be sure to leave a comment down below to be automatically entered and we will reach out to the winner next week (so be sure to leave an email or social media handle in your comment). Best of luck!
Triple Chocolate Butter Mochi
2 cups mochi flour
1 cup sugar
1 tsp baking powder
1 cup coco powder
1 cup of milk
14 oz of unsweetened coconut milk
14 oz of sweetened condensed milk
1 tbsp Pure Chocolate Extract
1 tbsp Pure Coffee Extract
5 tbsp butter, melted
2 cups of semi-sweet chocolate chips
Pre-heat oven to 375 degrees and lightly grease a 13x9 baking pan and set aside.
In a large bowl, combine mochi flour, sugar, coco powder, and baking powder. In a medium bowl, combine eggs, milk, coconut milk, sweetened condensed milk, chocolate extract, coffee extract, and melted butter and whisk until smooth. Slowly add the wet ingredients into the dry, stirring continuously to ensure that no lumps are formed, until the batter is completely smooth (optionally, run the batter through a strainer to catch any smaller lumps). Add in the chocolate chips and stir to make sure they are evenly dispersed, then pour the mixture into the pre-greased baking pan.
Bake for about an hour or until the center is firm to the touch and the edges are slightly crispy. Let cool for at least 30 minutes, then serve at any temperature to enjoy various levels of chewiness.
The writers of this blog were sent products free of charge in order to facilitate the writing of this post.