Archive

Posts Tagged ‘mochi’

Chocolate Mochi Brownies

May 7, 2012 15 comments

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?

Naturally curiousity got the better of me, and here i am,

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

Ingredients:
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 egg
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!

 

 

 

 

 

 

Advertisements
Categories: Brownies Tags: , , , ,

Muah Chee

October 18, 2011 6 comments

I came across this Southern China snack as a 3rd grader.

The bell for school dismissal rang on that one fine day. And just outside the school, an old lady stood.

She had a large pan sitting on the passenger seat of her bicycle. In the pan, was this white shapeless glob covered in crushed peanuts. And she was jabbing at that glob with a pair of scissors.

It looked somewhat like this:

Except her glob was much larger.

Selling at a dollar a serve, the other kids were crowded around her. And being a greedy, curious kid who happened to have a dollar in her pocket, i went for it, not really knowing what to expect.

Like many years ago, i used a toothpick to pick up at a bite sized glob, purposefully dredging it around the crushed peanut mixture to make sure it was generously coated.

I popped it into my mouth, and worked at a deliciously chewy glob with a crunchy, sweet peanut crumbs.

Better known as Muah Chee, this steamed, sticky dough is made from glutinous flour. If i am not wrong, it is the flour from which you make mochi from.

As mentioned, the sticky dough is then  coated with a mixture of crushed peanuts and sugar.

And served with a couple of toothpicks.

The old lady of many years came back the next day. But stopped coming the day after. I bought 2 packs of muah chee 2 days in a row on the only 2 days she was selling. I bet i would have bought a third pack had she been there on the third day.

That must have said quite a bit on how much i liked this snack.

Muah Chee-Glutinous Rice Snacks With Peanuts
Taken from The Malaysian Cuisine
Ingredients

200 g Glutinous Rice Flour
300 ml Water
1 Tbsp Vegetable or Peanut Oil
A pinch of Salt
100 g Roasted Peanuts, coarsely ground
25 g Sugar

Method

Combine glutinous rice flour, water, salt, and mix until well combined. Steam the mixture on high heat for 15 minutes.

Meanwhile, combine the ground peanuts and sugar.

Remove the glutinous rice mixture from the steamer and let cool briefly, about 5 minutes. Knead the dough until smooth and elastic for about 5 minutes.

Pinch or cut the dough and toss into the peanut mixture. Serve immediately.

Serves 6 to 8

PS: i am also submitting this to Aspiring Bakers 12, with the theme Traditional kueh

you can check all about it HERE

Of course, not to mention my thanks to Small Small Baker for hosting the event!