Have you heard of the mochi brownie a.k.a brochi? It’s a brownie made with glutinous rice flour and thus has a texture of mochi. I’ve been trying a few versions of brownies after a zoom bake sesh with @yvonnechanoffical and @jujub38n – fudgy brownies, olive oil and sea salt brownies and now a brochi. And I just want to say to everyone who would like to try this out, that this is basically a chocolate 年糕 (new year cake).
Recipe (adapted from siftandsimmer.com)
130g glutinous rice flour
1 tbsp cocoa powder*
1 tsp baking powder
pinch of salt
80g caster sugar
2 tbsp vegetable oil
250ml milk (room temperature)
1. Preheat oven to 180C and line a 8″ x 8″ square baking pan with baking paper.
2. Dry ingredients: In a large bowl, sift glutinous rice flour, baking powder, cocoa powder and salt. Stir in sugar.
3. Wet ingredients: In another bowl, whisk together the egg, oil, and milk.
4. Gradually whisk wet ingredients into dry ingredients until a consistent mixture is achieved, removing lumps as you whisk.
5. Pour batter into baking pan.
6. Place in the centre of the oven and bake for 40 mins or until a toothpick inserted comes out clean.
7. Remove from the oven and lift brochi out of baking pan, and let cool on a wire rack.
8. Slice into about 16 small squares.
9. Serve with a dusting of icing sugar or melt some chocolate in the microwave and place in a piping bag and pipe a random pattern over a serving plate.
*Replace with matcha powder for a matcha version and dust with matcha powder to serve.
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