Mochi is made with rice flour and has a texture tha feels like a cross between fudge and a brownie. But its so tasty! And versatile!
Ingredients
For the butter mochi:
- 12 tablespoons (1½ sticks) salted butter, cut into chunks, plus more for greasing
- 1 cup semisweet chocolate chips
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 (12-ounce) can evaporated milk
- 1 (13.5-ounce) can full-fat coconut milk
- 3 cups mochiko (sweet rice flour)
- 1 tablespoon baking powder
- ¼ cup unsweetened cocoa powder
For the frosting and topping:
- 1 cup creamy peanut butter
- 1 cup turbinado sugar
- ¼ cup Pop Rocks candy (optional)
- Rainbow sprinkles
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- 9-by-13-inch baking pan.
- Microwave or double broiler
- Can opener
- Electric mixer or your wand
Instructions
Step 1: For the butter mochi: Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking pan.
Step 2: Melt the butter and chocolate chips in your preferred way, until just melted.
Step 3: Add the granulated sugar to the melted chocolate and stir until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla, evaporated milk, and coconut milk.
Step 4: In a large bowl, stir together the mochiko, baking powder, and cocoa powder until evenly distributed. Fold the chocolate mixture into the dry ingredients, stirring until thoroughly mixed. When the batter is totally smooth, pour it into the prepared pan.
Step 5: Bake until a toothpick inserted in the centre comes out clean, about 1 hour. Let cool slightly.
Step 6: Meanwhile, for the frosting: In a bowl, with an electric mixer, vigorously whip together the peanut butter and demerara sugar until it has the texture of frosting.
Step 7: When the butter mochi is still slightly warm, spread the frosting evenly over the top. Sprinkle with Pop Rocks (if using) and shower sprinkles over the top. Let cool to room temperature, then cut into 2-inch-ish squares and serve.
