I always bake for Valentines and I often spend a lot of time looking for the perfect recipe. Usually something that’s a treat but unusual somehow and this year I had a bag of mochi flour in the cupboard just waiting to be used up.
If you’ve never baked or eaten mochi before it’s a fine flour that’s made from glutenous rice, I have heard that if your wheat intolerant you can still eat mochi flour. You can taste the mochi flour in the brownies and it’s also got a distinctive texture which is a little bit like marshmallow.
I managed to find two recipes out there on the internet one with condensed milk and one without. This is the one without as I never use condensed milk in my cooking, I often find it needlessly sweet for my tastes but then I have sensitive teeth!
I added rum soaked raisins and walnuts to this but feel free to leave them out entirely, mine sank to the bottom of the pan I have a feeling this is to do with the light density of mochi flour.
The original source for this is the Too Much Food blog, I made some modifications so that the amount of batter was doubled to fit my brownie pan. If you make this don’t panic, somehow it all comes together at the end and it has a mousse like texture before baking. In the pan I found mine puffed up and then shrank back when cooled probably because I was batch baking mine unlike the original recipe.
You might notice the weights and quantities for this are all over the place unfortunately that’s mostly me modifying, sorry!
3 oz. Butter
150 grams of sugar
2/4 cups cocoa powder
4.4 oz. Mochi flour
1 tsp baking powder
6 oz. milk
1 tsp vanilla
50 grams rasins
50 grams nuts
1. Prepare your brownie tin and pre-heat your oven to 170 degrees.
2. Cream the butter and sugar together in a large bowl, add your eggs and beat together lightly.
3. Sift over your mochi flour, baking powder and cocoa into the mix. Fold the mixture until there are no more lumps of flour and you get a smooth consistency.
4. Slowly pour your milk and vanilla into the mix, it should start to loosen up like pancake batter. Lastly add your raisins and nuts.
5. Pour the mix into the pan and bake for about 18 minutes or until a skewer comes out cleanly.
These will keep for a couple of days but over time their texture will change, you can put them in the microwave for a couple of seconds to puff out the mochi flour if they go too chewy for you.