If you like crispy or browned end of the brownie, baking in mini brownie pan will get each one the result you want. I finally got thinking and used my silicon mini brownie mold.
MOCHI CAKE recipe can be found at this blog site - https://rockdavinci.blogspot.com/2009/06/japanese-mochi-cake.html and I used 5 eggs and butter for more rich flavor.
Ingredients and Methods:
1/2 Cup Soft Butter - Creamed with Sugar until fluffy and pale yellow
1 Cup Organic Cane Sugar
5 Organic Eggs
1 bag 16 oz Sweet Glutinous Rice Flour
5 tsp Baking Powder without Aluminum
1/2 tsp Kosher Salt
2+ Cup Milk
Beat Butter and sugar till fluffy.
Add egg at a time to the butter mixture and beat well.
Shift gently Sweet Glutinous Rice Flour and baking powder and salt together. (Be careful of the micro dust when shifting)
Add to the batter.
Preheat oven to 425'F. (*Gas oven)
Move the oven rack to the level two from the bottom.
Mix a bit with spatula, and add 1 Cup of milk as you go. Add another 1 Cup of milk. Is it just right? a Thick Pasty batter? too dry, then, add a bit more - a tablespoon at a time.
Add to mini brownie mold.
Place the silicon mini brownie mold on top of dark light weight cookie sheet to hold the silicon mold over the gas oven grill while baking. (old cheap cookie sheet that turned dark will work perfectly)
Drop the temp to 325'F and bake for 25 min. But Check at 15 min with tooth pick. If the MOCHI Cake looks nice and brown at the top and inserted tooth pick comes out dry - it's done. If not, bake longer and check at 25 min.
Serve at room temperature.
Top with chocolate chips or nuts or anything you like.
Because the mini brownie mold is small, you can prepare a 13x9" cake pan or had to wait for the first group to finish baking to bake the second batch; unless, you have two or three cake mold. It will be fund to bake in all different types of baking mold. Just be aware of the baking time needed. And prep the baking mold - coat it with butter/grease and flour.
I should have used the 13x9" baking pan though. It puffed up high, and as it cooled, it shrunk. Not in a bad way but it might have shrunk down more gracefully. Normally I use Avocado oil to cut down on the amount of 'butter' in my system, but the rich butter flavor with this one was really a hit at the office.
MOCHI CAKE recipe can be found at this blog site - https://rockdavinci.blogspot.com/2009/06/japanese-mochi-cake.html and I used 5 eggs and butter for more rich flavor.
Ingredients and Methods:
1/2 Cup Soft Butter - Creamed with Sugar until fluffy and pale yellow
1 Cup Organic Cane Sugar
5 Organic Eggs
1 bag 16 oz Sweet Glutinous Rice Flour
5 tsp Baking Powder without Aluminum
1/2 tsp Kosher Salt
2+ Cup Milk
Beat Butter and sugar till fluffy.
Add egg at a time to the butter mixture and beat well.
Shift gently Sweet Glutinous Rice Flour and baking powder and salt together. (Be careful of the micro dust when shifting)
Add to the batter.
Preheat oven to 425'F. (*Gas oven)
Move the oven rack to the level two from the bottom.
Mix a bit with spatula, and add 1 Cup of milk as you go. Add another 1 Cup of milk. Is it just right? a Thick Pasty batter? too dry, then, add a bit more - a tablespoon at a time.
Add to mini brownie mold.
Place the silicon mini brownie mold on top of dark light weight cookie sheet to hold the silicon mold over the gas oven grill while baking. (old cheap cookie sheet that turned dark will work perfectly)
Drop the temp to 325'F and bake for 25 min. But Check at 15 min with tooth pick. If the MOCHI Cake looks nice and brown at the top and inserted tooth pick comes out dry - it's done. If not, bake longer and check at 25 min.
Serve at room temperature.
Top with chocolate chips or nuts or anything you like.
Because the mini brownie mold is small, you can prepare a 13x9" cake pan or had to wait for the first group to finish baking to bake the second batch; unless, you have two or three cake mold. It will be fund to bake in all different types of baking mold. Just be aware of the baking time needed. And prep the baking mold - coat it with butter/grease and flour.
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