Pumpkin Curry Dumplings

Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food
Pumpkin Curry Dumplings // Eat Cho Food

Hello, hello, hello! It’s been a while since our last chat hasn’t it? What have you been up to the last 2 weeks? Did you have a happy and bountiful Thanksgiving????? Let’s see… what has life been like? I made a random pitstop in Bakersfield, California for a few days and it ended up being a super inspiring and weird 36 hours hours. I’ve spent the last 10 months or so designing and transforming a food truck into a mobile design center! It’s a fun little project I got to participate on with my office. We’re calling it the Food For Thought Truck! The plan was to drive it all across America and bring good creative vibes to communities that might need a little design spark! For this first leg, the stops are just within California, mainly because we are not convinced it will make it any further lol. Bakersfield was the farthest the FFTT has ever traveled to and it was definitely well worth it. Within a very jam packed week, we installed a beautiful floor graphic in the parking lot our truck called home, engaged with a huge chunk of the Bakersfield community, designed and built some public furniture, and made lots of new friends! Did I tell you that we stayed in a Frank Lloyd Wright house too? In theory it should have been a dream come true for someone who studied architecture… but it was just plain creepy. I felt like I was sleeping in a old dusty museum where all the furniture is hexagon shaped and oddly cultish. Despite the house giving me the heebie-geebies, the city of Bakersfield made my heart burst wide open. It reminded me so much of the midwest. Everyone was so unbelievably KIND. Like, “I’ll help you in a second without you even asking me” kind. My midwestern heart love it so much. I didn’t realized how much I missed having a community of people who genuinely supported each other. I mean, we have a great community of friends here in San Francisco. But I would say that the creative community here is not so warm… and feels much more competitive that supportive. In Bakersfield everyone was honestly so interested and supportive of everyone’s dreams and passion. Gosh it was such a lovely town.

After my quick 36 hours in Bakersfield, I flew right back to San Francisco and went straight to work after hopping off the plane. STRAIGHT TO WORK. Ugh. It was crazy. The days following felt like the last days of each semester of architecture school. We called it “Hell Week”. I’m sure you get the picture. It was long days working away in the studio and little sleep riddled with anxiety. Thankfully, our deadline was right before Thanksgiving, and as soon as our presentation was over on Tuesday my brain totally forgot that I even had a job and I was set into Turkey mode! We flew out to Portland for Thanksgiving and spend a nice long weekend with some great friends! We ate all the classic turkey day dishes, watched football, drank beer, waited in line for rare beer, visited the Tillamook cheese factory, ate all the cheese, and hunted for agates! It was a great time and now I’m regretting not moving to Portland years ago.

Now that I’m back home, I’m trying to enjoy the relaxing-ish week at work post deadline and attempting a cleanse after all the turkey, cheese, and beer. I had a chocolate chip cookie tonight though… so, yeah. I’m itching to get back into the kitchen to work on all the holiday goodies I’ve been dreaming about! That means cookies, cakes, and dumplings… obviously. These dumplings are inspired by one of my favorite cold weather takeout dishes! These dumplings are just as comforting as a warm bowl of thai pumpkin curry over rice on a chilly fall or winter day. The kabocha squash mixed with coconut milk and curry paste make the most dreamy and creamy filling. They are spicy but not burn your head off spicy, but if you’re heart and tastes buds feel like you need an extra tablespoon of curry paste then by all means add it! Just have a cup of milk ready on standby. The pan fried/steam methods results in a tender but crispy dumpling. The best kind of dumpling in my opinion!

Happy Dumpling making!


Pumpkin Curry Dumplings

makes 24 dumplings

dumpling dough:

10 oz (2 cups) all purpose flour
3/4 cup just boiled water
pinch of salt

pumpkin curry filling:

1 3lb kabocha squash
1 tbsp red curry paste
1/4 cup canned coconut milk
2 tbsp brown sugar
1/2 tsp salt
1/4 tsp white pepper

coconut curry dipping sauce:

1 1/2 cup coconut milk
1 tbsp red curry paste
2 tbsp brown sugar
1 tsp fish sauce
juice of half a lime
1 tsp salt
1/4 tsp white pepper

make dumpling dough:

  1. Add flour and salt into a large bowl. Make a well in the center of the flour and slowly pour in just boiled water. Mix dough together with your finger tips or a wooden spoon if the mixture feels too hot. Mix until water is absorbed and the dough is just combine. Knead for 2-3 minutes until dough is round and smooth. Place dough in a medium ziplock bag, seal, and allow to rest and hydrate for at least 30 minutes. Dough can rest for up to 2 hours before being used.

make dumplings:

  1. Preheat your oven to 350 degrees. Cut the kabocha squash in half. Place cut side down on a baking tray and bake in the oven for 45-50 minutes until fork tender. Allow squash halves to cool for 15-20 minutes until they are safe to handle.

  2. Scoop out the seeds and discard or save for roasting later. Scoop out the flesh and place in a medium bowl. You can scoop right up to the outer skin layer.

  3. Mash squash with a potato masher. Add curry paste, coconut milk, brown sugar, salt, and pepper. Mash or mix until smooth. Set filling aside.

  4. Lightly flour your work surface. Remove dough from the ziplock bag. Cut dough in half and keep one half in the bag. Roll out one half of your dough into a 1” thick rope. Cut into 12 equal pieces. Place pieces of dough in the ziplock bag to prevent drying out. Roll out 1 piece of dough into a 3 1/2” - 4” disc with a small rolling pin or a tortilla press if you have one. Place a heaping tablespoon of filling in the center of your round dumpling wrapper. Fold in half so you have a half circle, making sure to firmly pinch and seal the edges. Hold the dumpling in the palm of your less dominant hand and use the thumb and index finger of your dominant hand to crimp the edges into a braid. If the braid isn’t sticking, try dabbing water around the edge of the dumpling before crimping. Place folded dumpling on a light floured baking tray. Repeat with remaining dough.

  5. To make your sauce, combine all the sauce ingredients in a small sauce pan and cook over medium heat. Whisk until the curry paste and sugar has dissolved. Cook over heat for medium heat for 4-5 minutes until thickened. Set aside until ready to heat.

  6. To cook your dumplings, add 1 tbsp of olive oil to a skillet and heat over medium high heat. Add a single layer of dumplings, about 6-8 depending on how large your pan is. Sear on one side for 3 minutes until the side is toasted and golden brown. Add 3-4 tbsp of water to the pan and cover with a lid. Allow to cook until the water has evaporated. Remove the lid and allow any remaining liquid to cook off. Remove the dumplings or add a bit more oil to the pan and flip the dumplings over to sear the other side for 2 minutes. Repeat with remaining dumplings.

  7. Serve dumplings immediately with coconut curry dipping sauce and enjoy!

Spicy Fish Dumplings

Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings
Spicy Fish Dumplings

Have you ever heard of Scott’s Pizza Tours? In a nutshell, a guy named Scott takes people on a tour of the best pizza in New York City. He’s essentially a pizza genius/lover and knows all these random tidbits about the history of pizza. We watched a documentary about him a few months ago and I thought it was the absolute coolest job! Like, isn’t it the dream to be able to educate people on something that you truly love? And that one thing is something that you can eat AND you get to eat it everyday?!!! It sounds like the perfect job to me!

I’ve played around with the idea of “Eat Cho Dumpling Tours”, where I would take people around Clement Street tasting all the best dumplings this little neighborhood has to offer. We’ve lived in Inner Richmond for almost 3 years now and have generated some strong opinions on the dumpling offers on Clement Street. Good Luck Dim Sum is hands down the best spot in the hood. Gourmet Dim Sum is where you go on Tuesdays when Good Luck Dim Sum is closed or if the line there is insanely long. Xiao Long Bao has awesome xiao long boa, as their name would imply, but they also have the best crispy dim sum options like shen jian boa or flakey green onion pancakes. Then there is Wing Lee Bakery that is overall pretty OKAY, but has char siu bao (bbq pork buns) the size of your face. It’s hard to resist a bun the size of your face.

I talk about dumplings and the love I have for my neighborhood to literally anyone who would listen. My coworker, Emily, probably heard enough of me just yaking away about all the delicious dumplings a block from my apartment and wanted to see it for herself. So Reuben and I took her and her husband on the very first “Eat Cho Dumpling Tour” ever! It was so much fun! I was so full afterwards… oof. It’s nice to have 2 other hungry people around so that we can order more items to share and try more types of dumplings! We went to all our favorite spots and ordered all our favorite dumplings. We also got to stop at the farmers market, the asian home goods store, our weird “aquarium” pet store place, and the trendy-nice-smelling store in the neighborhood. So all the Inner Richmond highlights. We actually ended our tour at Good Luck Dim Sum and brought it back to our apartment to eat, since it was a little crowded and we were all on the verge of turning into literal dumplings. At least I was.

I would say the first tour was a success! However, I think I need to work on my self control or figure out a one dumpling per tour stop rule before making this a thing. That or start going to the gym every single day.

Okay, lets switch gears from eating dumplings to making dumplings! Well, we’re going to eat these too… These Spicy Fish Dumplings are borderline too spicy for me, but I’m a major spice wimp. But they are just so good that I push through the burning sensation. They have a gentle heat that sort of grows as you eat more and more dumplings. The heat comes from thinly sliced thai bird chilies. Be careful with those guys and watch your eyeballs! The heat of the chilies pair super well with the light and mild white fish and fresh cabbage. The filling is wrapped with a beet dyed wheat starch dough that turns from a fun pink into a gorgeous red color after it’s steamed! Reuben was incredibly happy with these dumps and with the fact that I’ve been make more spicy food. I’ll just need to keep more milk or vanilla ice cream on hand. I support more ice cream.


Spicy Fish Dumpling

makes 32 dumplings

for the filling:

3/4 lb tilapia or sole (any light white fish)
3 minced garlic cloved
2 tbsp minced ginger
1 cup thinly chopped napa cabbage
2 thai bird chilies finely minced
1/4 cup green onions (whites + greens)
1 1/2 tsp salt
1/2 tsp white pepper
3 tbsp soy sauce
1 tbsp cornstarch
1 egg

for the wrapper:

1 1/2 cup wheat starch
2 tsp beet powder (optional for color)
pinch of salt
1 cup just boiled water
4 tsp olive oil

steps:

  1. Start by preparing your dumpling filling. Cut your fish into 1/2”x1/2” pieces. Place in a medium bowl. Add in minced garlic, minced ginger, chopped napa cabbage, thai bird chilies, green onions, salt, white pepper, soy sauce, cornstarch, and egg. Give it all a good mix until combined. Cover with plastic wrap and chill in the fridge for 30 minutes.

  2. While the fish filling is marinating, making your dough. Add wheat starch, salt, and beet powder into a large bowl. Give it a quick mix. Make a well in the middle of the wheat starch. Slowly pour in the just boiled water and gently mixed in the wheat starch with a wooden spoon until the water is absorbed. It will still look dry and crumbly. Cover with plastic wrap and allow the wheat starch to steam for 5 minutes. After 5 minutes add in olive oil and start to knead the dough with your hands. Knead for a few minutes until you get a smooth dough. It will resemble playdough! If the dough feels a little dry add another teaspoon of olive oil. Wrap the dough with plastic wrap and allow the dough to rest for 10 minutes.

  3. Remove the fish filling from the fridge. Drain off any extra liquid produced from the cabbage. Set aside.

  4. Divide the dough in half. Roll out half the dough into a 1” coil and cut into 16 equal pieces. Do the same with the second half. Take 1 portion of dough and roll out into a 3”-4” circle. Place a heaping teaspoon of filling into the wrapper. Carefully pinch the dough round into a triangle shape or fold of your choosing. Pinch the seams tightly to seal. Repeat with the remaining dumplings and place on a baking tray. Cover dumplings with a clean kitchen towel so they don’t dry out.

  5. Bring a pot of water to boil. Line a bamboo steamer (same width as your pot) with parchment paper or cabbage leaves. Place a few dumplings in the steamer. Dumpling should not be touching. Place the steamer with lid on top of the pot and steam for 7-8 minutes. Repeat with remaining dumplings or freeze for later.

  6. Eat immediately and enjoy with soy sauce.

Cheeseburger Shen Jian Bao

Cheeseburger Shen Jian Bao
Cheeseburger Shen Jian Bao
Cheeseburger Shen Jian Bao
DSC07302.jpg
Cheeseburger Shen Jian Bao
Cheeseburger Shen Jian Bao
Cheeseburger Shen Jian Bao
Cheeseburger Shen Jian Bao
Cheeseburger Shen Jian Bao

Happy Tuesday! How was your weekend? Did you watch a lot of sports?? I feel like our TV has been constantly playing football or football recaps for the last week. Reuben probably disagrees with that and thinks we haven’t watched nearly enough football since football season just started. I did get to sneak in about 75% of an episode of Say Yes to the Dress though! Hehehe…

Reuben’s parents are in town so we spent the weekend eating our favorite foods and seeing a beach or two. Whenever we go to the coast, I’m always reminded of how nice it is to live in California. Then the moment we start driving back to the city, I immediately feel the desire to move back to Ohio. On Saturday there was a little Harvest Moon Festival on Clement St. in our neighborhood and it was the sweetest thing! It was small and not trendy at all, but it was perfect and perfectly Asian. There were a lot of tents focused on public service (which oddly felt Asian?) and a few crappy craft stalls., BUT there was a tent selling Dragon Beard Candy and warm mochi covered with peanuts and sesame seeds. OMGGGGG so tasty! That tent alone made the whole event worth it. I loved how the whole community was out on a sunny afternoon enjoying the neighborhood and buying mooncakes! If you haven’t had a mooncake before, this is definitely the time to pick one up! The festival also made for prime dumpling watching. That’s how Reuben and I refer to creeping on cute asian babies.

DID SOMEONE SAY DUMPLING? The last time I shared a dumpling recipe was in MAY! May! That is waaaaay too long to go without dumplings. Shen Jian Bao are sort of a cross between a dumpling and a bun. I would describe them as pan-fried steamed buns. The dough is more like a traditional dumpling dough, but it has the addition of yeast. They are seared first and then steamed to get their characteristic crispy bottoms. So they are sort of like potsticker-ed buns. BUMPLINGS. I sort of like the sound of that. I’ve been wanting to make a cheeseburger dumpling/bun for forever! I thought I would make them in the form of a potstickers but shen jian bao seemed to make more sense because I like the concept of the bun encapsulating the burger patty inside. The filling is comprised of juicy tender ground beef, caramelized onions, extra sharp cheddar for that little bite, and a bit of ketchup for tang. The dough is soft and fluffy with a nice crisp from the pan fried bottom. These are essentially mini cheeseburger sliders, but made cuter via dumpling format!


Cheeseburger Shen Jian Bao

makes 16 large dumplings

dough:

2 cups AP flour
1 tsp sugar
1 tsp instant yeast
1/2 cup lukewarm water

filling:

1lb ground beef
1/2 large onion diced
1 tbsp olive oil
3/4 cup grated extra sharp cheddar
3 tbsp ketchup
2 tsp salt
1 tsp white pepper
2 tsp cornstarch

2 tbsp olive oil for frying (split in half if working in 2 batches)
2/3 cup water for steaming (split in half if working in 2 batches)

steps:

  1. To make your dough, combine flour, yeast, sugar, and salt in a medium bowl. Whisk to combine. Make a well in the center and slowly pour in your water while gradually mixing the flour in the water with your other hand. Once all the water has been mixed in, knead with your hands for 5 minutes until you have a smooth and elastic dough. Place dough in a clean bowl and cover with a wet kitchen towel. Allow to rest for 1 hour in a warm place.

  2. While your dough is resting, make your filling. Add oil to a skillet and heat over medium heat. Add diced onions and cook until softened and slightly caramelized. Should take about 10 minutes over medium heat. Remove onions from heat and place in a small bowl to cool.

  3. Combine beef, cheese, cooked onions, ketchup, salt, pepper, and cornstarch. Mix with your hands until everything is evenly combined. Set aside.

  4. Remove dough from the bowl and give it a quick knead. Divide the dough into 16 equal portions. Roll out your portioned dough into a 4” circle. Place a heaping tbsp of filling into the center. Pinch the bun closed in a counterclockwise direction using your thumb and index finger. Or you can just pinch the whole thing closed in one motions. Place on a flour dusted tray and repeat with remaining bun.

  5. Heat up 1 tbsp of oil in a large pan with a fitted lid over medium high heat. When the oil is hot, add 8 buns into the pan pinch side up. It’s okay if they touch. Fry in the pan for 2 minutes until the bottoms are golden brown and crispy. Reduce the heat slightly to medium and carefully pour in 1/3 cup of water. It will spatter! Quickly cover the pan with a lid and steam the buns until the water has evaporated, about 8-9 minutes. Keep an eye on them so they don’t burn! Remove buns from the pan and repeat frying/steaming method with remaining buns.

  6. Enjoy immediately with ketchup and or soy sauce!

Tomato Noodle Soup

Tomato Noodle Soup
Tomato Noodle Soup
Tomato Noodle Soup
Tomato Noodle Soup
Tomato Noodle Soup
Tomato Noodle Soup
Tomato Noodle Soup
Tomato Noodle Soup
DSC06855.jpg

Why is it that every single time I plan on traveling for the weekend, the week leading up to it is totally bonkers? Every. Single. Time. I'm going home to Cleveland this weekend to get some family time in and to see Hamilton! I can't really explain how excited I am for this weekend. But before I get to Cleveland I need to survive this week first. Lots of deadlines and multiple moving parts to juggle over here! As much as I love staying busy, at my core I'm a creature of comfort. Which is sort of a strange duality to balance, I guess. I love to multi-task almost as much as I love laying on the couch with Reuben watching Netflix while also rolled up in my pink blanket snacking on cheese and crackers. Honestly, I probably love the latter more.

If noodle soup was a more couch friendly meal that's easy to eat why you're dressed as a giant pink burrito, then I would say that noodle soup is one of the easiest and most versatile any time dishes. Actually I would still say that. Most people don't realize that noodle soups are just as easy and quick to whip us as stir-frys. Making noodle soup requires one additional pot, but you can still customize it with whatever you have in your refrigerator at the moment. 

To make any noodle soup you need these components:

Garlic, Ginger, Green Onions - The holy trinity of Asian cooking
Broth Base - I like to keep some beef, chicken, or vegetable stock in the cupboard for soup, but chicken bouillon also works perfectly well to enhance any soup you're stewing. 
Vegetables - Hearty vegetables like bok choy, kale, zuchinni, and mushrooms work beautifully. Tomatoes are a great addition too : ) I know it's a fruit...
Protein - Pulled chicken, Sliced beef, bits of tasty seafood, tofu, or even egg make great additions!
Noodles - The most important part! I encourage you to explore the asian markets near you and see what kinds of noodles call to you. Maybe it's egg noodles, rice noodles, or something crazy like kelp noodles!

The time it takes to cook a noodle soup is really as short as the time it takes to fully cook your veggies and boil your noodles. If you have some super ninja chopping skills, I bet you could have yourself a bowl of noodles in less than 30 minutes!

Ah I just love noodle soups so much. It's pure comfort in a bowl. Before you tell me how it's summer time and how we should be eating crisp salads all the time, I'm going to stop you. I know it's summer time for most of you right now, but it's still foggy and chilly here in San Francisco, which means I can eat noodle soup whenever I want to! I'm utilizing the most summer ingredient in this recipe though: The Summer Tomato!! The summer tomato has taken up our Instagram feeds. Or is it just me? My favorite way to enjoy a ripe summer tomato is raw, sliced up, on toast. Simple and easy. But I want to use the summer tomato a little different. I didn't grow up with creamy Campbell's tomato soup... I honestly think it's pretty gross. My mom made really light tomato broth egg drop soup growing up and it was and still is one of the best things! You can find the recipe for it here

This noodle soup is very similar to my mom's tomato egg drop soup recipe, but I've added egg noodles and some bits of seafood to round it out as a complete meal. The broth is super light and fresh with really pure tomato flavor. It also gets a little bump of seafood flavor from the cuttlefish balls and fish tofu I added in while the tomatoes were stewing. You can find these at all Asian markets in the frozen section. Don't be turned off by the word "fish tofu" it's so freaking delicious. If those fishy things sort of scare you, you could just increase the amount of shrimp! Do what feels right! 

Okay, gotta back to this week's craziness! 


Tomato Noodle Soup

serves 4 

materials:

2 tbsp olive oil
3 cloves of garlic - minced
3 green onions - chopped with whites and greens separated
1 inch chunk of ginger - minced
8 cups of water
3 large ripe tomatoes - roughly chopped
2 tbsp chicken boullion
1 tbsp oyster sauce
2 tsp salt - more per taste
1/2 tsp white pepper - more per taste
1 lb fresh egg noodles
12 shrimp peeled and de-veined
12 frozen cuttlefish balls - optional
12 pieces of fish tofu - optional

steps:

1. Heat up olive oil over medium high heat. Add in garlic, green onions (whites), and ginger. Cook for 2-3 minutes until fragrant. Add in water, chopped tomatoes, chicken bouillon, oyster sauce, salt, and white pepper. Bring to a boil. Throw in frozen cuttlefish and fish tofu at this time. Bring it back to a gentle boil and simmer for 15-20 minutes until the tomatoes have broken down. Adjust seasoning per your taste.

2. While the soup is boiling, cook noodles per the packaged instruction. If using fresh egg noodles, they cook for only 2-3 minutes. Drain and set aside until ready to eat.

3. Turn off the heat for the soup and throw in the shrimp. The shrimp will cook in just a few minutes and will be ready once your soup is at a safe temperature to drink.

4. Add noodles to a bowl. Pour in desired amount of broth. Top with shrimp, cuttlefish balls, and fish tofu. Sprinkle with remaining green onions and enjoy!
 

Black Sesame Mochi Muffins

Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins
Black Sesame Mochi Muffins

Hi, friend!! How's life? Anything new with you?

I have quite a few life updates to share.

I went out drinking last Friday! I embraced my young 20-something self and stayed up way past my bedtime of 10pm. It was crazy. It wasn't a super crazy night, but the fact that I wasn't wrapped up in my blanket and wearing soft pants on the couch on a Friday night was pretttyyy wild. Actually, I wasn't even wearing pants... I had a dress on. You get the point though!

Reuben quit his job! Which is why we went out on Friday night. It was his last day of work, so we went out for a lot of drinks, french fries, and late night pizza + jack in the box burgers (I've only ate at jack in the box 3 times in my life... all 3 times I've been somewhat tipsy) with some of our favorite people in SF. He will begin working at a new architecture firm at the end of the month! So until then, he is a stay at home boyfriend! A man of leisure. I'm surprised that the amount of cute cat Instagram videos sent to me throughout the day hasn't grown exponentially. 

We're going to Mexico City on Thursday! Have you been there before? Sorry, if I didn't ask you for any recommendations. It just feels like everyone and their Mom has been to Mexico City, except for us. So we definitely have a surplus of food and sight seeing recommendations! We probably can keep ourselves busy for a solid 6 months. We planned this trip pretty last minute. A day after Reuben accepted his new job we jumped on booking flights and a cute Airbnb! We're both pretty easy going travelers though and can entertain ourselves just by walking around all day. I just want to eat all the tacos, quesadillas, tortas, tostadas, sopas, paletas, and all the other delicious things we find over there. I'm so excited!

I've somewhat mastered another recipe from my "food I'll miss when I move away from San Francisco" list! I work about 45 seconds away from a coffee shop that sells Third Culture Bakery Hawaiian Mochi Muffins. They are SOOOOO good. I get one about once a week. It's a bad habit, but I can't help myself. I like to think they are just sliiiighty better for you than a croissant though. Maybe. If you've never had a mochi muffin before, they have a slightly crisp and caramelized exterior that contrasts super beautifully with a soft and chewy interior. Gah, the texture of them is just so amazing. Some people don't like the gooey/chewy texture of mochi, but I think those people are crazy. I can't get enough of it! The Hawaiian Mochi Muffin flavor is a browned butter flavor with hints of coconut. In my variation of a mochi muffin, I incorporated one of my favorite flavors to bake with: black sesame! There's a lot of black sesame flavored things on Eat Cho Food... but still not enough! The black tahini adds a really wonderful nutty flavor. It also makes the muffins taste a tad bit savory, but still sweet from the brown sugar. I like to balance on that fine line between sweet and savory. I've experimented with this recipe about 4-5 times, which I think is a new record. Once I cracked it though, it's actually incredibly easy to make! If you whisk fast enough you can have the tastiest mochi muffins within an hour! Just make sure to spray your muffin tins really well with nonstick spray and don't over bake your muffins! A lot of recipe out there tell you to bake them for an hour, but that's insane. Mine were burnt to a crisp after an hour... 30 minutes in the oven you're all good! You'll thank me later for my testing once you're surrounded by 2 dozen insanely delicious and chewy mochi muffins : )


Black Sesame Mochi Muffins

makes 24 muffins

Materials:

1/2 cup unsalted butter
1 14oz can of coconut milk
1 12oz can evaporated milk
2 cup brown sugar
4 large eggs
2 tsp vanilla extract
3 3/4 cup mochiko flour
2 tsp baking powder
1 tsp salt
1 cup black tahini
nonstick cooking spray - very important!
black & white sesame seeds - for garnish

Steps:

1. Preheat your oven to 350 degrees. Spray your muffin tins with nonstick cooking spray. Make sure to evenly coat all sides of the muffin tin. This is important because it help the muffins get their characteristic flat tops. 

2. Melt butter in a saucepan over medium heat. Cook for about 4 minutes until it turns slightly brown. Turn off the heat and immediately whisk in coconut milk, evaporated milk, and brown sugar until evenly mixed and sugar has dissolved. Whisk in eggs and vanilla until smooth. Set aside.

3. Whisk together mochiko flour, baking powder, and salt in a large bowl. Slowly pour in butter mixture and whisk until smooth. Pour in black tahini and whisk until just combined.

4. Fill muffin tins with mochi batter up to just below the rim. Lift the tin about 3" above the counter and drop a few times to help remove any air bubbles. Top muffins with some black and white sesame seeds. Place in the oven and bake for 30 minutes.

5. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Remove from the tin and allow to cool on a wire rack until ready to eat.

enjoy! 

recipe was adapted from New York Times' Brown-Butter Mochi recipe