If you ever had mochi before, I am sure you will be no stranger its chewy texture.
So when i first came across these “Chocolate Mochi Brownies”, i was like “whaaa…t?”
Chewy brownies? Really?
True to its promise, these brownies were indeed chewy.
If anything, they remind me of the Chinese “nian gao” or rice cakes that are so popular during the Lunar New Year.
But they still retained the dark, fudgy characteristics of a good brownie. So it’s like eating a really rich, dark, chocolatey brownie. But with extra jaw work out.
I am not saying that i prefer these to the traditional dark, fudgy brownies, but they are definitely definitely worth a try.
And they fulfill both my chocolate craving and my curiosity.
Chocolate Mochi Brownies
Taken from Just Jenn
1 cup mochiko (sweet rice flour)
1 cup sugar
1 teaspoon baking soda
pinch of salt
4 Tablespoons butter
1/2 cup chocolate chips
1 (12 oz) can evaporated milk
1-1/2 teaspoons vanilla
1/2 cup chocolate chips
Preheat the oven to 350 degrees. Line an 8×8 pan with parchment and butter it. This will make your life way easier when you go to take these out.
In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool for a bit.
In a bowl whisk together the mochiko, sugar, baking soda and salt.
Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.
Pour the batter into your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake in the oven for 35-40 minutes until the center is done, it’s hard to tell since the mochi does give these a little more ‘spring’ than the average brownie, but you can kind of tell when it’s cooked through.
Let cool in the pan for about 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack. Cut the brownies into squares and you are good to go!
I am glad the lazy bug who’s been sprinkling lazy dust all over me took off. I’m not sure how long will his leave of absence be, but he was definitely away this morning as i got myself busy with scalloping potatoes, cubing SPAM and grating Cheese.
Yup, you must have guessed that’s the ingredients I am gonna use for today.
Potatoes, SPAM and Cheese. That sounds like the start of something hearty and filling.
Layers of scalloped potatoes are sprinkled with bits of SPAM & cheese, then drowned in a slightly peppered mixture. Ahh.. Yumms..
That’s carbs, with some protein and definitely some fats. A comfort meal fitting to feed the cold and the hungry. Not that i am ever cold in this oven hot-climate of Indonesia, but i am certainly hungry.
I’m not sure if you can cut this dish up and present it nicely. For me, i just used the largest spoon nearby and spooned it out into my mouth, which i learnt is not such a good idea when it’s pipping hot.
So, please take the time to find a stray dish to save your tongue ( I learnt this the hard way…)
And when you are done with your mini heap, you can always go back for more!
Scalloped Potatoes, SPAM and Cheese
Taken from The Pioneer Woman
- 3 pounds Russet Or Yukon Gold Potatoes, Washed Thoroughly
- 2 Tablespoons Butter
- 1 whole Yellow Onion, Diced
- 3 cups Diced Ham (*subbed with SPAM)
- 1-1/2 cup Half-and-half
- 1-1/2 cup Heavy Cream
- 1/4 cup Flour
- Black Pepper To Taste
- 1 cup Grated Cheddar Cheese
- 1 cup Grated Monterey Jack Cheese
- Chopped Parsley (optional)
Preheat oven to 350 degrees. Butter a large casserole dish.
Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)
Combine the two grated cheeses. Set aside.
Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
Cut into squares and serve. Sprinkle on chopped parsley if you’d like!
(Note: To speed along the process a bit, you may boil sliced potatoes for 3 to 5 minutes before assembling the casserole. Just drain and slightly cool before assembling.)