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.

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Spicy, Umami-Ful, Decadent

Imagine a brownie and a marshmallow mochi had a baby

Gochujang Chocolate Brown Butter Mochi

Gochujang Chocolate Brown Butter Mochi

Yield
1 (9 x 13-inch) butter mochi cake
Author
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
For the optional spicy glaze
Optional toppings

Instructions

Make the butter mochi
Make the optional spicy glaze.

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!

chocolate butter mochi, chocolate bar, butter mochi, spicy chocolate butter mochi, gochujang
dessert
hawaiian, japanese
Did you make this recipe?
Tag @subtleasian.baking on instagram and hashtag it #subtleasianbakes
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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.

Kat Lieu

Kat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama. 

http://www.philandmama.com
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Korean Sesame Mochi Bread Recipe by Herman Huang

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