![]() Can't wait to try with other flavor combinations. Took 40 minutes or so in the little tins, and they popped out perfectly and easily. Topped half with coconut and half with sesame seeds, which were the clear winner in terms of flavor and texture. It was fiddly, but I baked the batch in 12 small scalloped brioche molds (and put the leftovers in a ramekin and a 4" springform cake pan), which probably got the flavor closer to the original recipe's 1.5 cups of sugar with all that crust surface area. Made with 1 cup of sugar in the batter, plus matcha and cardamom (which was barely discernible), full-fat coconut milk, and butter. Made a batch for a friend's birthday, and I fell in love with it myself. If I try again, I will make a butter Mochi. I told my friends that it was supposed to have a very unusual texture, and it did seem a big like a thick chocolate jello in the center. ![]() One friend couldn't taste anything- she's been traveling and I hope doesn't have covid. I'd never had it, but thought it would be something different. It was scrumptious and I bet it will be even better the second day. I used malted milk powder and then a combo of cinnamon and cardamom. I absolutely loved this! Very easy to put together and the mochi flavor and texture is right on. Has anyone used extracts instead of powder for flavoring? I have pandan extract I would like to include but worry it will throw off the results if I don’t use powder format I baked it for a bit longer because it wasn't cracking but it felt springy after about 30 minutes so not sure, but I do think extra time helped get a crunchier edge which I like to contrast the chewy middle. I topped with sesame seeds and loved the crunch. I didn't add any extra spices because I really wanted the pandan flavor to come through and it did beautifully - tasted like I was in SE Asia. Then I realized I could just dump all the ingredients in the vitamix and it became a very easy cake from there! I did reduce sugar to 230g and still found it quite sweet for my taste. I made it pandan flavored by blending the coconut milk and melted coconut oil in my vitamix with 4 pandan leaves until fully pulverized and no specks remain. I do love the concept of these as it combines so many of my loves: mochi, green tea and cupcakes.I like the result quite a bit but I did make some modifications. It created a nice crunchy top on the cupcakes though. My cupcakes were slightly overbaked so that the outside crust was light brown rather than green. The recipe I usually use can be found here I like my mochi cake to be a bit chewier and more moist. While the ingredients in this recipe are more ones I’m likely to always have in the house, this recipe is more dense and little bit more cakey and dry. I think I’m going to try making cupcakes with the old mochi cake recipe I was using next time. I made some green tea mochi cupcakes because the strawberry mochi cupcakes didn’t last long and because I love green tea flavored things, especially mochi! I used the same new mochi recipe. I keep asking Baby Bro how to do everything and he doesn’t understand why it takes me so long to figure it out. So far it’s pretty interesting though it’s taking me a while to learn all the features. It’s something I’ve thought about, and resisted for a while. So, you might have noticed that I’ve decided to join the twitter world.
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