Brown-Butter Mochi

Preparation

1. Step 1

   Adjust oven racks to upper and lower-middle positions. Preheat oven to 350.

2. Step 2

   Generously grease two cupcake tins with butter, including the outer rims of each mold (this will ensure the cakes release after baking). Set aside.

3. Step 3

   Place butter in a medium saucepan, and set over medium heat. Cook, swirling, until the foam subsides and the butter turns golden brown and begins to smell nutty, about 4 minutes. Turn off heat, and add coconut and evaporated milks and sugar. Whisk until sugar and coconut milk melt. Transfer mixture to a medium bowl. Add eggs and vanilla, and whisk until smooth. Set aside.

4. Step 4

   In a large bowl, whisk together mochiko flour, baking powder and salt. Pour milk mixture into dry mixture, and whisk until smooth. Scoop a scant ½ cup of batter into each cupcake mold (enough to fill each mold just under the brim). Gently drop filled pans onto countertop from a height of 3 inches to release any air bubbles.

5. Step 5

   Bake for 55 to 60 minutes, rotating pans and switching their positions after 30 minutes or so to ensure even baking (decrease baking time by 10 minutes if using a nonstick dark metal tin). The mochi are done when they are butterscotch brown on top and an inserted skewer comes out mostly, but not completely, clean.

6. Step 6

   Lightly run a butter knife along the sides of each mold, then invert tins to release mochi, and cool on a wire rack for 10 to 15 minutes. Don’t worry if the cakes feel soft or underbaked when you pick them up — it’s just the nature of mochi.

7. Step 7

   Store leftover mochi in an airtight container at room temperature for up to 4 days.