Butter Mochi with Yema Dip

35 mins
Serves 1
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Directions

  1. 1In a pot, add milk and butter. Heat on medium-low until the butter melts (don’t let it boil).
  2. 2In a pot, add milk and butter. Heat on medium-low until the butter melts (don’t let it boil).
  3. 3In a pot, add milk and butter. Heat on medium-low until the butter melts (don’t let it boil).
  4. 4In a bowl, mix egg, sugar, and vanilla. Slowly pour in the milk mixture while stirring.
  5. 5In a bowl, mix egg, sugar, and vanilla. Slowly pour in the milk mixture while stirring.
  6. 6In a bowl, mix egg, sugar, and vanilla. Slowly pour in the milk mixture while stirring.
  7. 7Add the flour and mix, then strain the batter to make it smooth.
  8. 8Add the flour and mix, then strain the batter to make it smooth.
  9. 9Add the flour and mix, then strain the batter to make it smooth.
  10. 10Grease your mold well with butter, then fill it 80-90% with the batter.
  11. 11Grease your mold well with butter, then fill it 80-90% with the batter.
  12. 12Grease your mold well with butter, then fill it 80-90% with the batter.
  13. 13Bake in a preheated oven at 180°C for 35-40 minutes.
  14. 14Bake in a preheated oven at 180°C for 35-40 minutes.
  15. 15Bake in a preheated oven at 180°C for 35-40 minutes.
  16. 16Caramelize white sugar in a pan and melt butter.
  17. 17Caramelize white sugar in a pan and melt butter.
  18. 18Caramelize white sugar in a pan and melt butter.
  19. 19Once melted, turn off the heat and slowly add condensed milk while continuously stirring.
  20. 20Once melted, turn off the heat and slowly add condensed milk while continuously stirring.
  21. 21Once melted, turn off the heat and slowly add condensed milk while continuously stirring.
  22. 22Add 1 egg yolk and continue stirring until it thickens. Let cool.
  23. 23Add 1 egg yolk and continue stirring until it thickens. Let cool.
  24. 24Add 1 egg yolk and continue stirring until it thickens. Let cool.

Ingredients

  • 200 g milk
  • 200 g milk
  • 200 g milk
  • 25 g unsalted butter
  • 25 g unsalted butter
  • 25 g unsalted butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 50 g sugar
  • 50 g sugar
  • 50 g sugar
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 130 g glutinous rice flour
  • 130 g glutinous rice flour
  • 130 g glutinous rice flour
  • 15 g tapioca starch
  • 15 g tapioca starch
  • 15 g tapioca starch
  • 300 ml condensed milk
  • 300 ml condensed milk
  • 300 ml condensed milk
  • 1 tbsp white sugar
  • 1 tbsp white sugar
  • 1 tbsp white sugar
  • 50 g unsalted butter
  • 50 g unsalted butter
  • 50 g unsalted butter
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk

Equipment

potbowlstrainermoldovenpan

Tips

  • Browning the butter pushes the flavor, giving a deep, nutty, almost caramelly sweetness.
  • Grease your mold well with butter before filling.