Vanilla Bean Creme Brulee Butter Mochi
This creme brulee butter mochi is a twist on my custard butter mochi recipe with a crackly top. Even if you don't own a kitchen torch, it's still worth baking this super rich and soft vanilla bean butter mochi.
Equipment
- kitchen torch
Ingredients
- 8 oz mochiko
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 3/4 cup sugar
- 2 cups heavy cream can sub all or some with whole milk, see notes
- 2 egg yolks
- 1 tbsp vanilla bean paste
- 4 tbsp melted unsalted butter
- 3 tbsp sugar for brulee top
Instructions
- Preheat oven to 350 degrees F and grease an 8x8" square baking dish. If using an aluminum baking tin, I recommend also lining with parchment paper.
- Mix all ingredients together in a large mixing bowl.
- Pour mochi batter into your square baking dish and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let butter mochi cool at room temperature.
- For the brulee top, sprinkle remaining 3 tbsp of sugar evenly across the top. Use a kitchen torch to melt and brown the sugar.
- Slice and serve. Leftovers keep in an airtight container at room temperature.
Video
Notes
- Subbing whole milk for heavy cream will result in a more chewy, dense rice cake texture. Heavy cream results in a slightly more fluffy texture but is richer and more moist from the extra fat. You can adjust to your texture preference!