Brown Butter Miso Mochi Blondies
You can find butter mochi on practically every corner in Hawaii—it's that ubiquitous because, well, it's that good. Mochi first landed in Hawaii with Japanese plantation workers in the 1800s, and while the exact origins of butter mochi are unknown, all I can do is give thanks that it exists. The tender bounce and chew, the lightness yet decadence from the butter—it's the perfect little snack, and very portable too, making it a great on-the-go treat. Grandma no doubt got her recipe from my auntie Florence, who moved to Hawaii in 1968 and is also an amazing cook in her own right (and incidentally the one who sparked my mom's love of cooking). For my version, l've browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami. A finish of flaky sea salt amps up the caramel notes of the brown butter and makes things not too sweet.
This recipe is from my cookbook, Family Style: Elegant Everyday Recipes Inspired by Home and Heritage.
Makes 24 squares
INGREDIENTS
8 tablespoons (1 stick) unsalted butter, plus more for the pan
1 tablespoon white or yellow miso
5 large eggs
1 teaspoon vanilla extract
1 (12-ounce) can coconut cream
1½ cups white sugar
1½ cups dark brown sugar
1 pound sweet (glutinous) rice flour
1 tablespoon baking powder
½ teaspoon kosher salt
Flaky sea salt, for finishing
METHOD
Preheat the oven to 350F with a rack in the center position. Butter a 9×13-inch baking dish and line it with parchment paper, leaving a 1-inch overhang on the long sides.
In a small saucepan, melt the butter over medium heat and cook until golden nutty brown and fragrant, 5 to 6 minutes. Remove the pan from the heat and whisk in the miso (it won't completely dissolve but will ultimately get fully combined in later mixing—so don't stress!). Transfer to a large bowl and set aside to cool.
Once the butter miso mixture is cool, add the eggs, vanilla, coconut cream, white sugar, and dark brown sugar and mix until smooth. Add the sweet rice flour, baking powder, and kosher salt and mix until just combined.
Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until deep golden brown with set edges and just the slightest wobble in the center.
Sprinkle lightly with flaky sea salt and cool completely, then use the parchment to lift out. Cut into 2-inch squares and serve.
Hot Tip: Sweet rice flour is also known as mochiko flour or glutinous rice flour. I recommend Koda Farms, but any brand will do—most come in 1-pound boxes, which is what you need for this recipe.
Have you made it?
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