Milk Tea Tres Leches

Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
DSC00021.jpg
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food

We are leaving for Rome in 4 days... holy meatballs! Whenever anyone asks me what I'm most excited for, my mind automatically jumps to one thing. No, it's not the romantic architecture that I’ve been studying for years or the fact that I won't be working for 2 weeks. It's not even the pizza or all the tiramisu I'm going to consume on a daily basis. It's the to-go pasta! lolololol I've mentioned it before, but I have a strange love for eating and walking. I love it so much that I've seriously thought about turning this combo into an Olympic sport where the athletes wear all white bodysuits and eat wet burritos or piping hot bowls of beef pho while also speed walking 1600 meters. Why do they have to wear white body suits? Because each athlete would get points deducted or more time added based on the amount of spills they get! hahahaha I giggle at this idea every time and feel slightly embarrassed I've spent enough time figuring out all the random details. The sport still needs a name though! 

Anyways, to-go pasta is literally the thing I'm looking forward to the most on this vacation. My friend Kelsey told me about this concept when she was studying abroad in Florence. What I’m imagining is a Chinese food take out container filled with the best pasta I’ve ever had. I’m so ready! Do you believe me now that I love portable food?? Foods on sticks. Self contained bundles of food like buns or onigiri. Anything that's smartly packaged in a neat and easy to eat out of container. A part of me thinks that if I'm eating and walking at the same time I'm also burning calories, which means I can eat more... honestly the logic isn't tooooooooooo crazy. Plus any food is portable if you tried hard enough... hence the Olympic sport! I don’t advise you to try eating hot pho while speed walking unless you’re a pro.

You know what's even better than portable noodles though? Not much... but portable dessert!! Obviously ice cream cones and ice cream sandwiches are the classic portable desserts, but doesn't portable cake sound like a dream come true? Especially a cake that's been soaked in milk tea and covered with whip cream! The inspiration for these Milk Tea Tres Leches came from a little market over by Reuben's office. I went there for the first time and was overwhelmed by how beautiful the prepackaged foods were! Like a million times better than the Trader Joe's grab and go lunch cold case I'm always frequenting at lunch. My eyes lit up when I saw their grab and go dessert section. Rows and rows and rows of weck jars filled with fruit cobbler, mousse, and cake!!! I had to grab a jar of their tres leche because there's something so satisfying about the texture of sponge cake soaked in cream. Mmmmmmm. It was SO GOOD. I beg Reuben every few weeks to bring me home one so we could split it for dessert!

This version has a little Hong Kong Milk Tea Twist! Milk tea is traditionally made by brewing ceylon tea (or red tea) and mixing in condensed milk and evaporated milk for a sweet and smooth finish. It's one of my favorite drinks and I'm always thinking of ways to incorporate it into desserts! It only seemed natural to infuse the ceylon tea into the tres leche since all the dairy was already there! The light and fluffy vanilla sponge cake is soaked in a tres leche mixture of condensed milk, regular milk, and heavy cream that's been steeped with ceylon tea. The resulting texture is light but also custardy. What dreams are made of! You can either assemble the tres leche in little parfaits like me or as a whole cake to share with friends or horde for yourself. I'll never judge! 

Talk you soon, friends! Next time you hear from me, I'll be in the land of carbs and portable pasta! Tune into my Instagram stories and watch me roam around Rome with a tub of chewy noodles and red sauce stains on my shirt! It's going to be glorious!

Ciao!


Milk Tea Tres Leches

makes 4 parfaits

materials:

3/4 cup all-purpose flour
1 tsp baking powder
pinch of salt
3 eggs - whites and yolks separated
1/2 cup sugar
1/2 tsp vanilla
1/4 cup milk

1 1/2 cup heavy cream
2 tbsp ceylon tea or strong black/red tea
1/2 cup condensed milk
1/2 cup milk

1 cup heaving whipping cream
3 tbsp powdered sugar

cocoa powder - optional

steps:

  1. Preheat oven to 350 degrees. Grease and line a 8”x8” baking pan with parchment paper.

  2. In a large bowl whisk together flour, baking powder, and salt. In a medium bowl whisk together egg yolks and sugar for 3 minutes until thick and pasty. Fold yolk mixture into the flour mixture. In a clean bowl beat egg whites until you have stiff peaks, about 5 minutes. Gently fold egg whites into the flour mixture until evenly combined.

  3. Pour cake batter into the baking pan. Use an offset spatula to smooth the batter evenly in the pan. Bake for 20-24 minutes. Test for doneness using the toothpick test. Allow cake to cool in the pan for 5 minutes and then remove from the pan to cool completely on a wire rack.

  4. While the cake is baking, bring 1 1/2 cup heaving cream and ceylon tea to a gentle boil. Boil for 5 minutes. Watch carefully so it doesn’t overflow! Remove the cream from the heat and allow the tea to steep for 30 minutes. Discard tea bags and mix in condensed milk and regular milk.

  5. To make whipped cream, whip heavy cream with powdered sugar until fluffy.

  6. To assemble the parfaits, cut out 2.5”-3” cake rounds with a biscuit cutter. You should be able to get 6 full cake rounds for 3 parfaits and use the cake scrapes for the 4th parfait. Poke a few holes into the cake rounds using a fork. Place 1 cake round in a glass jar or serving glass. Pour 2-3 tbsp of the milk tea cream mixture. Add 2-3tbsp of whipped cream. Repeat cake, milk tea, and whipped cream layer again until filled. Place tres leches in the fridge for at least 3 hours to allow the cake to absorb the milk tea. They can be stored in the fridge for up to 4 days. When ready to served dust with a little cocoa powder!

Milk Tea Tres Leches // Eat Cho Food

Mochi Chocolate Chip Cookie Cake

Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food

It’s SPRIIIIINNNNNNGGGGGGG TIME! Gosh, the warmth and sunshine is making me so freaking happy. It smells like spring, you know? I can’t explain it, but it just smells warm and fresh. Like all the trees are waking up and mustering up the energy to bloom. Ugh, I love it. We actually spent the weekend in Tahoe, where there is a ton of snow still lol. But it was so sunny! I was burning up during my ski lesson! Did I tell you I can ski now? Me! The girl that trips while walking on perfectly flat sidewalks. That girl can ski! Well, sort of. I can slowly ski down a small hill without falling! I’m pretty much in pizza position the entire time because I’m afraid to go too fast. I’m fine with that though because pizza position makes me think of Reuben’s pizza and I then I get hungry. French fries are great too though…

Wait, what am I talking about again?

Sorry, this beautiful weather turns me into that bubble headed kid that just likes to run around in a meadow picking daisies and spinning around in circles while staring at the sky. I have so much energy and just want to check off the bajillion things on my to-do list as quickly as possible so I have more time to frolic around in the park. It’s funny how the seasons impact the food that we make. In the winter we make hearty stews and braises that warm us up in the kitchen for a few hours. But then in the spring we’re making light and fresh dishes that come together quick, so we have time to go play outside!

This Mochi Chocolate Chip Cookie Cake isn’t necessarily spring time specific, because I would literally eat this 365 days a year, but it is so quick and easy to make that you’ll have plenty of time to enjoy the glorious sunshine! If you haven’t had a mochi baked good before they are so addictively chewy on the inside and slightly crisp on the outside. Mochiko flour creates the most magical texture. Did you know that mochiko flour is also gluten free?? So it’s practically health food in my opinion.

I got the inspiration for this recipe after my Pinterest was inundated with skillet cookie cakes for some reason. They just kept popping up and I wanted to add my own spin on a cookie cake without adding more noise to the internet. I started to think about the main components of a great chocolate chip cookie. That would be browned butter, brown sugar, quality chocolate, and a ton of flaky sea salt. I love a beautifully caramelized crisp cookie. Then I started to remember that when I was developing my Black Sesame Mochi Muffin recipe I started by making simple browned butter mochi cakes (which includes brown butter and brown sugar as main flavor components) and it reminded me so much of chocolate chip cookies but without the chocolate. I ended up halving that recipe so it would fit in my cast iron skillet, omitting the black sesame (although a black sesame and chocolate cookie cake sounds insanely good!), and heavily sprinkling the batter with chocolate chunks and salt. OMGGGGG I’m not lying when I say that this is one of THE BEST things I’ve ever baked. It so gooey, chewy, crispy, melty, chocolatey, and salty at the same. All the best -y’s! Plus the fact that from start to finish it takes less than 1 hour to make somehow makes it taste even better!

Typically when I’m testing dessert recipes I’ll limit myself to one portion before sending out into the world so I don’t end up eating the entire tray of brownies or cookies myself. No joke, I ate two big slices of this in one second and started to go in for my third before I had to force myself to stop and demand that Reuben take it into work. I still dream of that long lost third slice…

Carve out an hour of your day, make this insane Mochi Chocolate Chip Cookie Cake and save me a slice! Or send me a photo of your cake, that works too!

Happy Spring, friends!


Mochi Chocolate Chip Cookie Cake

Materials:

1/4 cup unsalted butter
1 cup of full fat canned coconut milk
3/4 cup evaporated milk
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups mochiko flour
1 tsp baking powder
1/2 tsp salt
6 oz bittersweet chocolate chunks
flaky sea salt

nonstick cooking spray

1. Preheat your oven to 350 degrees. Spray a 10” cast iron skillet or cake pan with nonstick cooking spray. Set aside.

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.

4. Fill skillet or cake pan with mochi batter. Sprinkle chocolate chunks over the top of the cake. Place in the oven and bake for 30-35 minutes until cake is just set.

5. Remove the skillet from the oven, immediately sprinkle with flaky sea salt and allow to cool for 15-20 minutes until cool enough to eat.

enjoy! 

Bourbon Persimmon Galette

Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food
Bourbon Persimmon Galette // Eat Cho Food

Hi again! I’m currently zooming in the air, somewhere between San Francisco and Los Angeles. Lets see if I can write this whole thing within the 57 minutes it take to land in LAX. I’m stopping by the blog for a second time this weekend because it seems like a lot of people really want to bake this Bourbon Persimmon Galette for Thanksgiving.  Or maybe you’re just really dying to use up the Fuyu Persimmons sitting in your kitchen. Either way, I’m giving the people what they want!

I’ve probably mentioned this to you before, but I’ve never really made a pie before. I’m definitely a cake person. But there is just something so beautiful and simple about making galettes. Galettes are sort of like open face pies and they have a much better piecrust to filling ratio. Plus there’s no stressing about whether or not your latticework is going to turn out all wonky. To make your life super easy, you could buy store bought pie dough, but I recommend trying your hand at some homemade dough. It’s so easy and satisfying to work the butter into the flour and then you end up feeling like an Ina Garten-esque domestic goddess for making buttery and flakey piecrust in no time! The persimmons could easily be tossed in some brown sugar and thrown on top of your crust to get all juicy and tender, but since it’s the holidays let’s add some bourbon to it and dress it up a little!  This is best served warm with a scoop of ice cream or freshly whipped cream. But I also have a huge suspicion that it would taste excellent as a leftover dessert turned breakfast situation straight out of the fridge. Detailed pie work is probably something I should get some practice in eventually. That and buttercream florals are on my list of “Things to Learn to Up My Food Game.”

 I went to a Bob’s Red Mill Holiday baking event the other night and it was a lot of fun! However, I for sure felt like a very teensy tiny fish in a giant pod. The other attendees were all other food bloggers and then Reuben, lol. As always, he’s the only male at these events because he so sweetly likes to attend these with me.  At least to me, everyone all seemed so professional and actually did food blogging as a full time career. They had business cards, cookbooks in the works, and like a billion followers on Instagram. When I introduced myself, I automatically said, “Hi, I’m Kristina, I’m a designer!” and then I would get a bewildered look that felt like they were thinking, “Oh… wait… so why are you here?” I then quickly realized the context I was in and then blurted out “but I also cook and bake a lot and have a food blog!” It’s still so weird and unnatural for me to say that I’m a food blogger… I guess I am. But it won’t feel REAL until I can wake up everyday and roll into my kitchen while wearing pajamas to whip up all the crazy recipes I thought up before I went to bed. That’s when I get my best ideas : )

Okie dokie. I think the pilot just told us to stow away our electronic devices. Hooray! I wrote this all during the flight and I’m about to be reunited with my BFF, Kate! We are going to be a bunch of Ohio girls and get Jeni’s ice cream after dinner! Or we will probably be a bunch of old ladies and just go to bed and pillow talk for hours.

Happy Galetting!


Bourbon Persimmon Galette

Pie Dough:

2 cups all purpose four
1/2 tsp salt
12 tbsp butter - chilled and cut into cubes
1/3 cup ice water

Bourbon Persimmon Filling:

4 fuyu persimmons
1/2 cup bourbon
4 tbsp unsalted butter
1/2 cup brown sugar
1 tbsp cornstarch
1 tsp cinnamon
flakey sea salt

egg wash (1 egg + 1 tbsp water)

make pie dough:

  1. Start your pie dough by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hands, rub the butter into the flour until the flour mixture resembles crumbly wet sand. You still want to be able to see the chunks of butter. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Pat dough into a disc and wrap dough in plastic. Chill in the fridge for at least 30 minutes.

assemble galette:

  1. While the dough is chilling, prepare your persimmons. Remove the stem of the persimmons. Cut them in half. Then with the cut side flat against the cutting board, cut the persimmon in 1/8” thick slices. Try to keep the slices together for a neat arrangement. Repeat with remaining persimmons.

  2. In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 4 tablespoons of  liquid remaining. Reduce heat to low. Stir in butter until melted. Add in brown sugar, cornstarch, and cinnamon. Stir until all the sugar is dissolved. Remove from heat and allow to cool.

  3. Preheat the oven to 425 degrees. Roll out pie dough on a sheet of parchment paper until it is about 1/8” thick and large enough to cut out a 12”x10” rectangle. Cut out the rectangle and set the scraps aside for optional decoration. Add the sliced persimmons onto the pie dough, leave about 1” clear from the edges. Fold the edges over the persimmons. For a more decorative edge, you can knead together the dough scraps, roll out until it is 1/8” thick and stamp out small circles using piping tip. Brush the folded edges of the galette with an egg wash and place the small dough circles along the edge. Brush the edges again with egg wash. Pour bourbon and sugar mixture over the persimmons.

  4. Bake for 30-35 minutes until the edges are golden brown and the persimmons are tender. Remove from the oven and allow to cool. Top with some flakey sea salt. Serve warm ice cream, whipped cream, or as is.

Coconut Cupcakes with Mango Buttercream

Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
DSC06986.jpg
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream

Hi, hi! What's happening??! You ate a bunch of tomatoes and stone fruit over the week? It was actually warm enough where you are to go to the beach??! Wow. That sounds like the dream : ) Reuben and I had a pretty chill weekend. We watched a whole season of Weeds, stocked up on our asian sauce collection, picked up our Japanese knives from the knife sharpening store, and went grocery shopping. Pretty boring, pretty chill, but just wanted I wanted. Oh, and I washed a mountain of dishes that I accumulated from cooking lunch for my entire office. Gosh. It was super fun but it was so exhausting. My tiny kitchen isn't quite fully equip to handle catering lunches for parties of 30 people. Thankfully, Reuben let me store some veggies in his secret beer fridge! I mean, we've had parties at our apartment before where we've fed 30 people, but being able to transport all the food across town in an Uber is quite a technical challenge. But somehow I got all the food to the office and everyone was happy and full! Chicken wings, soba noodle salad, and onigiri are crowd pleasers if you're also planning on making lunch for your entire office. I'm going to have to look into where in our 800 sf apartment we can fit an extra refrigerator and deep freeze before I volunteer to make lunch again!

Shall we talk cupcakes?

Okay. Before you say anything... I know what you're going to say. These cupcakes have a striking resemblance to the poop emoji. BUT. That probably wasn't the best word choice... but, they taste like the absolute opposite of poop! I wasn't planning on making them look like poop. I was having some buttercream and piping tip issues with my original decoration plan and had to resort to something a little more simple. My buttercream piping skills are a little poopy... sorry, this isn't the most appetizing language... I'll stop using that word. For real though, these coconut cupcakes are so tasty. They are light as air, perfectly slightly sweet, and the texture is so soft and tender. I think this is the best cake batter I've ever made. EVER. The buttercream is also super light and fluffy. It's full of mango flavor. When you take a bite out of the whole cupcake it makes you feel like you're at a baby shower in Hawaii or Thailand. I've never been to a baby shower in Hawaii or Thailand but I imagine that these cupcakes would be there and that I would hang around the dessert table the whole time so I could keep eating these.

I hope you make them sometime and I hope you make them look less like poop!


Coconut Cupcakes with Mango Buttercream

makes 18 cupcakes

Cupcake Materials:

1 3/4 cup AP flour
1 tsp baking powder
3/4 cup sugar + 2 tbsp sugar
1/4 tsp salt
1 cup full fat canned coconut milk
1/2 tsp vanilla
1/2 cup canola oil
1/2 cup unsweetened coconut shreds
2 egg yolks
2 egg whites
1/3 cup toasted coconut shreds

Mango Buttercream Materials:

1 cup softened unsalted butter
2 cups powdered sugar
1 mango - you need about 3/4 cup of puree
pinch of salt
orange + yellow food coloring

Steps:

1. Preheat the oven to 350 degrees. Whisk together flour, baking powder, 3/4 cup suagr, and salt in a large bowl. 

2. Whisk together coconut milk, vanilla, canola oil, and egg yolks in a separate medium bowl. Add the wet ingredients into the dry ingredients until just combined. Fold in shredded coconut and set aside.

3. Add egg whites into the bowl of your standmixer with the the whisk attachment. Whisk on medium high until soft peaks form, about 4 minutes. Add in 2 tbsp sugar and whisk for another 3-4 minutes, until stiff peaks form. Gently fold in the egg whites into the batter until incorporated.

4. Line the cupcake tins with wrappers and scoop batter into each tin until they are 3/4 of the way filled. Bake for 13-14 minutes until done. These bake really fast so keep a close eye on them. You don't want them to brown that much, if at all.

5. Allow the cupcakes to cool in the tin for 5 minutes and then remove to completely cool on a wire rack.

6. While the cupcakes cool, make your buttercream. Score and scoop out the flesh of one mango. Puree in a food processor or immersion blender until smooth. Place softened butter in the bowl of your standmixer with the paddle attachment on. Mix butter on medium speed for 2 minutes until light and fluffy. Add the mango puree and salt. Mix on low speed while also gradually adding in the powdered sugar. Once all the sugar has been added, increase the speed to medium and mix until the butter cream is light and smooth. If it looks like it's curdled, it's okay! Just keep mixing! After mixing for 4-5 minutes it should be smooth. Add in food color and mix again until color is evenly incorporated. Fill a piping bag with butter cream and decorated as you wish.

7. Top with toasted coconut shreds.

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