Gojuchang Chocolate Brown Butter Mochi Recipe by Kat Lieu

I seriously can’t stop eating this butter mochi. It’s so addictive thanks to the spicy kick from gochujang, the hint of umami from the miso, and the aromatic nuttiness from the brown butter. I haven’t even talked about the chocolate yet! If you’re a fan of chewy sweets (mochi, QQ-mouthfeel, boba), and you love chocolate marshmallows, and drool at the thought of a mochi brownie, this gochujang chocolate brown butter mochi is the recipe for you. PS: it’s gluten-free!

It’s not a difficult recipe; however, you will spend time browning butter, waiting for it to cool down, and you’ll be mixing a huge batter, so have a large (I MEAN LARGE) bowl handy.

The recipe is versatile. If you don’t have tapioca flour, you can use cornstarch instead. If you don’t have evaporated milk, use milk. You can also just use only plant-based milks instead and I imagine you can use tofu instead of eggs, but I haven’t tested it yet.

Spicy, Umami-Ful, Decadent

Imagine a brownie and a marshmallow mochi had a baby

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Gochujang Chocolate Brown Butter Mochi

Yield

1 (9 x 13-inch) butter mochi cake

Author

Kat Lieu

Prep time

35 Min

Cook time

70 Min

Total time

1 H & 45 M

Combine the depth of brown butter and the spicy kick of gochujang with the comforting warmth of chocolate to make this addictively chewy chocolate butter mochi. Imagine biting into a fluffy, chewy, chocolate marshmallow. This fabulous cake is gluten-free and super crave-worthy. Have it plain or with the optional spicy gochujang glaze. Let this chocolate butter mochi warm and embrace you all throughout this fall and winter! I hope you’ll make this delicious chocolate butter mochi again and again, and be sure to share it with your friends and loved ones! Happy baking!

Ingredients

For the butter mochi

• 12 tablespoons (1 1/2 sticks/ about 170 grams) unsalted butter
• 1 cup (175 g) semisweet chocolate chunks or chips 
• 1 1/2 cups (about 300 g) granulated sugar (adjust to taste)
• 4 large eggs (about 200 g)
• 1 tablespoon gochujang 
• 1 teaspoon white or red miso 
• 1 can (about 355 g) evaporated milk (can substitute with milk)
• 1 can (about 400 g) coconut milk 
• 1 teaspoon vanilla extract 
• 1 box (3 cups or about 454 g) Mochiko (glutinous rice flour) 
• 2 teaspoon baking powder 
• 3 tablespoons Dutch-processed cocoa powder 
• about 1 to 2 teaspoons tapioca (starch) flour

For the optional spicy glaze

• 1 1/2 cup (219 g) packed confectioners' sugar
• 2 to 3 tablespoons unsalted butter, melted
• 1 teaspoon gochujang (adjust to taste, as this could be a bit spicy)
• 1 tablespoon milk (mix in a little more milk if the glaze is not drippy enough)

Optional toppings

• Coconut flakes or shreds, the coconut flakes can be toasted
• Paprika for sprinkling 

Instructions

Make the butter mochi

1. Preheat the oven to 350°F (180°C) with a rack in the center. Grease and line a 9 x 13-inch baking pan with parchment paper.
2. In a saucepan, heat the butter over medium heat until brown bits form and the butter is lightly brown, a few minutes. Remove from heat and cool to about 110°F. Pour the butter into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. 
3. In a microwave-safe bowl, melt the chocolate in 30-second bursts. Do not overheat the chocolate or it will become thick and muddy. 
4. Add the melted chocolate to the butter and mix (by hand or with the mixer) until incorporated. Add the sugar and mix to combine. Add the eggs, mixing after each one, and then add the two milks and vanilla extract. Mix well until homogenous. 
5. Find a large bowl and mix together the dry ingredients (mochiko, baking powder, cocoa powder, tapioca starch). Add the wet ingredients to the bowl and fold in the dry ingredients. Then grab a whisk and mix everything until well-combined and smooth. Don't be shy, you don't want clumps or a lumpy batter. 
6. Pour everything into the prepared pan and bake for 60 to 70 minutes (depending on your oven), until an inserted toothpick or skewer comes out clean. It is normal for the top to crack close to the end of baking, and for the center to dome up a bit. Once cooled, the cake will level off naturally and deflate a bit. 

Make the optional spicy glaze.

1. I like my butter mochi without any toppings or glaze, but if you'd like to add a pop of red and an extra kick of spice, try this glaze.
2. Mix the confectioners' sugar with the melted butter and gochujang until smooth. You want a thick but "drippy" glaze, so if it's not runny enough, drizzle in a little milk and mix until smooth.
3. Optionally mix in a drop or two of red food coloring to the glaze. The top of our butter mochi has a red sheen because I brushed on a thin layer of red glaze. 
4. Spread the glaze evenly over the still warm butter mochi and allow to set. Optionally mix in a drop or two of red food coloring to the glaze.
5. Top the butter mochi with the optional toppings as desired.
6. Slice, serve, and enjoy!

Notes:

The butter mochi becomes denser and chewier as it cools down more. This recipe was inspired by James Park @jamesyworld, who invented the best hacks for frozen dumplings and whenever he cooked with gochujang, I would drool! This would be what we'd bake for James if he were next door!

Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.

chocolate butter mochi, chocolate bar, butter mochi, spicy chocolate butter mochi, gochujang

dessert

hawaiian, japanese

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.