Chewy Butter Mochi

Ingredients

• 160 g Glutinous rice flour
• 60 g White sugar
• 200 ml Whole milk (Room temperature)
• 30 g Unsalted butter (Room temperature)
• 1 Egg (Room temperature)
• 1 tsp Vanilla extract
• 0.5 tsp Salt
• Butter, for greasing the muffin pan (Use generously)

Steps

1. 1

   Bring the milk, butter, and egg to room temperature before starting. Preheat the oven to 365°F (185°C).

2. 2

   Melt the measured butter together with the whole milk over low heat.

3. 3

   In a large bowl, crack in the egg. Add the sugar, salt, and vanilla extract, then mix together.

4. 4

   Add the melted butter-and-milk mixture to the bowl and mix until combined.

5. 5

   Add the glutinous rice flour and mix until the batter is smooth.

6. 6

   Drain or strain the batter into a measuring cup to make it easier to pour.

7. 7

   Generously butter a muffin pan.

8. 8

   Pour the batter into the muffin pan, filling each cavity about 60–70% full.

9. 9

   Bake at 365°F (185°C) for 30 minutes, until the outside is crisp and the inside is chewy and custardy.

Notes

The description says the recipe feeds 2–4 and takes less than an hour. Condensed milk is suggested as a dipping sauce, but no amount is given. Butter for greasing is mentioned in the transcript, but no amount is specified. The transcript gives no instruction for serving or cooling.

Nutrition per serving

• dessert
• baked
• chewy
• East Asian-inspired
• easy