Butter Mochi with Yema Dip
Directions
- 1In a pot, add milk and butter. Heat on medium-low until the butter melts (don’t let it boil).
- 2In a bowl, mix egg, sugar, and vanilla. Slowly pour in the milk mixture while stirring.
- 3Add the flour and mix, then strain the batter to make it smooth.
- 4Grease your mold well with butter, then fill it 80-90% with the batter.
- 5Bake in a preheated oven at 180°C for 35-40 minutes.
- 6Caramelize white sugar in a pan and melt butter.
- 7Once melted, turn off the heat and slowly add condensed milk while continuously stirring.
- 8Add 1 egg yolk and continue stirring until it thickens. Let cool.
Ingredients
- 200 g milk
- 25 g unsalted butter
- 1 egg
- 50 g sugar
- 1 tsp vanilla extract
- 130 g glutinous rice flour
- 15 g tapioca starch
- 300 ml condensed milk
- 1 tbsp white sugar
- 50 g unsalted butter
- 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.
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