Two sweet things in one week!
Growing up with palitaw, kutsinta, espasol, and other glutinous rice based sweets from the Philippines, I guess it’s not surprise that this mochi brownie would end up in my list of favourite desserts. I can’t get enough of it! Dusting it with some powdered sugar just made it even better.
I wanted to bring out a more chocolatey flavour so I added a tablespoon of coffee as it enhances the chocolate flavour in baked goods. It just makes it a little bit more decadent. This is optional.
- 1 1/4 cup glutinous or sweet rice flour
- 1 rounded teaspoon baking powder
- 1/2 cup cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter – melted
- 2 large eggs
- 1 tbsp strong coffee (optional)
- 1 cup unsweetened coconut milk
- powdered sugar for dusting
- Preheat oven to 350°F.
- Butter the bottom and sides of an 8”x8” pan and line the it with a wide strip of parchment paper and let the excess hang over the side. Butter the parchment paper as well and set aside.
- In a medium mixing bowl, add glutinous rice flour, baking powder, cocoa powder, sugar and stir with a whisk until evenly distributed. Set aside.
- Melt butter in a small bowl in the microwave and let it cool down a bit.
- In a large mixing bowl, add coconut milk, eggs, and coffee, and beat with a whisk until smooth. Add the melted butter and mix until it’s all combined.
- Sift in the dry ingredients to the wet mix and stir until completely smooth.
- Pour the mixture into the prepared pan and bake for 25 minutes until a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.
- Allow to cool completely before cutting and dusting with powdered sugar.
Recipe adapted from the Wild Wild Whisk blog.