What you need:
Mochi:100g of glutinous rice flour60g sugar140g water1 tbsp grapeseed oil
Brownie:
150g of unsalted butter120g semi-sweet/dark chocolate80g sugar100g brown sugar100g corn syrup2 tbsp coco powder3 eggs 1½ tsp of vanilla extract¼ tsp of sea salt110g plain flour1 tsp baking powder
Method (Mochi):
Mix glutinous rice flour, sugar and water in a shallow. Sieve.
Steam for 10 - 15 mins.
When it is warm enough to touch, stir in the oil and knead until oil is fully incorporated into the dough. Cover and set aside to cool. You can dust a little flour.
Method (Brownies):
Preheat the oven on 175ºC. Greased and lined a 9″ x 9″ square mold.
Using a leftover water from steamer, melt semi-sweet/dark chocolate and unsalted butter in a medium sized bowl. Remove from heat.
Whisk in the sugar, brown sugar, corn syrup, coco powder, eggs, vanilla extract and sea salt until evenly combined.
Sift in plain flour and baking powder, fold until incorporated. Do not overmixed.
Pour brownie batter into the square mold and smooth with a spoon. Leave some for covering the mochi.
Divide mochi into chunks. Place mochi dough into the brownie batter. Indent them a little and cover the mochi with the rest of the brownie batter.
Bake in the oven for 20 - 25 min. Do not overbaked.
Cool brownie completely before cutting.
Enjoy!If you have enjoyed this post by Rumbling Tummy, be sure to follow this Rumbling Tummy on Facebook, Instagram, Pinterest, Twitter and Google+ .
