Brown-Butter Mochi Recipe (2024)

"glutinous" rice flour is not the same as rice flour, and you won't get the same result. "glutinous" rice is sometimes also referred to as "sweet rice" or "sticky rice" flour. It does not have "gluten" but is very sticky due to high starch content. Some brands include mochiko from Koda Farms (from the US, I think), Erawan glutinous rice flour (from Thailand), Bobs Red Mill sweet rice flour.

Just last week I was looking for a recipe for canele but was put off by the cost of the tins and the required bees wax. I had to try this recipe immediately! In spite of a few substitutions because I did not have all the ingredients handy, the cakes were delicious and truly tasted like caneles. One thing to know: one box of mochiko flour is less than the amount required for the recipe so buy 2 boxes.

is mochiko (glutinous-rice) flour same as rice flour, ie: can it be substituted, or do I have to buy specific mochiko flour?

@ChristineNosrat is a fine cook, & I'll be trying this. But traditional caneles are easy, &delicious w/o beeswax or costly special molds. We use mini-muffin pans. You can also use popover pans, a 9" cast iron pan, tart pans, any iron mold, or even ramekins (though I prefer a higher surface to mass ratio). The main tip: "overbake" them-- they need to be a bit burnt to get that caramelization. This recipe is good: https://www.chefsteps.com/activities/caneles--2

So here in the middle of the country, one cannot easily get her hands on mochiko flour. I will attest that regular rice flour does not work out. A few other helpful notes-if you plan to halve the recipe-pour ALL the coconut milk out into a bowl and whisk it to suspend the solids before measuring out your aliquot. Second-use your mixer, not a whisk, to combine the sugar and coconut milk into the butter mixture.

This recipe turns out as expected, and the mochi were delicious the first day. But 24 is a lot of these little cakes, and they lose the dual-texture (crisp on outside, soft and spongy on inside) after storage for about 12 hours. Also, I found that after storage, the grainy texture of the rice flour was more noticeable and not so pleasant. If I make these again, I'll halve the recipe and plan to make them when they will be consumed the same day.

Hello all, due to a production error, this recipe called for 30 ounces mochiko (glutinous-rice) flour. The correct amount is 21 ounces. (The volume measurement — 3 3/4 cups —remains correct.) We've fixed the recipe and hope you didn't bump into any trouble due to that error.

If you like this then you’ll also like the Caribbean dessert known as cassava pone. Same chewy gummy texture with the crisp edges being the most desirable part. Pretty much the same ingredients except substitute grated cassava for the sweet rice, drop the leavening and eggs and add grated coconut, nutmeg and black pepper for a whole new taste spectrum.Deelicious.

No.Buy mochiko. It is very inexpensive.

This recipe sounds very promising, especially in France where cannelés are well liked, but no way I can hope to try it without very awkward conversions to metric measurements ...

16 oz

It is a unique kind of rice flour and performs very differently from ordinary rice flour.

Mochiko is "sweet rice flour" so it has a more sticky consistency when cooked. Regular rice flour is not the same.

Unit conversions are simple math. It's only multiplication and division. Just pay attention to units. I keep a list of common conversions since I like things measured in grams, such as:Butter: 227 grams/cupFour: 125 grams/cupetc.So for this recipe if you need to weigh 1/2 cup of butter with a metric scale do the following:1/2 cup butter X 227 grams/cup => 113 grams butterYou can also do the reverse, of course. Just pay attention to units.

The recipe in the hard copy of the magazine calls for 21 oz., which is what I went by and they came out great. I don't know why the online version says 30.

These are so addictive! I make them using mini-muffin trays, and I cook longer than recommended so that the exterior is crispy while the interior is chewy.

You'll be tempted to over bake, like me, but don't. These muffins are crusty on the outside and soft on the inside. The caramel flavor is heavenly. To reheat in a toaster oven, 300°F for 5 minutes. Yum!

I made this with one box (16 oz.) mochiko, and 1 1/2 cups dark brown sugar. It made 24 mini muffins and 2 tiny loaf pans. I baked at 375, 20 minutes for the mini-muffins and 35 minutes for the mini loaves. Taste and texture was terrific - I see no need to waste part of another box of mochiko to achieve the 21 ounces called for. 16 ounces worked just fine. A little less sweetness was perfect for me. Next time I’ll try 350 with convection to try to get a more caramelized exterior.

Try to make a day ahead if serving for a party. They taste so much better the next day.

Question! If I use mini-muffin tins, how long to bake (and should I lower the temp to...325)?

OMG, so so so good!!! Mine were cooked after 25 mins as my oven is way hotter than the dial indicates.

I've over and undercooked these delicious little cakes many times and I don't which I prefer. If you like a harder crust, you can bake them to a deep brown color. If you prefer a softer cake throughout, take them out when they are still golden in color. ALSO! You only get that nice cracked top (like the picture) if you remember to drop the tray 3" to release the air bubbles. Otherwise you get a lumpy top but they are just as yummy.

This is a terrific recipe! If you are trying to avoid dairy, it is easily adapted: a quality vegan butter, such as Miyoko's, will brown well. One can of coconut milk, and one can of coconut cream instead of the evaporated milk, do well. And the use of coconut sugar instead of brown sugar is delicious and lower on the glycemic index.

I made the fatal mistake of using paper baking cups. Don’t do this! The gooey-ness caused them to stick to the paper. Oops! Will take the time to butter the pan next time. So good.

Great recipe - made delicious muffins on the first try. Gluten free baking is often a failed experiment and was very happy with how these turned out. I used 16oz of mochiko flour and used glutinous rice flour (bột nếp tinh khiết) for the rest. The texture is surprising at first but delightful when you get used to it. Shared my muffins with friends and they were a hit. Will make again.

Really good! Mini cupcakes are bite sized and terribly addictive

@Ginny, Bob's Red Mill flour is called 'glutinous rice flour' and I believe it is very similar to Mochiko. I have cooked with both.

@Ginny - You can find Mochiko flour at Asian grocery stores, or on Amazon and Walmart. Bob's Red Mill https://www.bobsredmill.com › sweet-white-rice-flour.html that is closer to Mochiko than just regular 'rice flour'. I would call them and ask.Hope this helps.

I have made this recipe as listed a bunch of times now and Hawaiian family, friends and my picky-eating kids love it. The chewy, interior texture may take some getting used to if one is expecting cake, but this recipe is an elevated cross between my Filipino grandma’s bibingka and Japanese mochi. Flavor is mild and one doesn’t get the explicit taste of coconut as-is, but crunchy buttery outer texture and chewy interior is satisfying esp with a cup of tea. Add toasted sesame seeds!

Having made these a few times now I have these tips to share: make sure you use the ingredients listed. Don’t use regular rice flour. Use dark brown sugar. Measure the flour by weight if you can. But if you have to substitute ingredients they’ll still be great. If you follow the recipe closely, you’ll be in heaven.