Mochi Flan
Mochi are treats made from sticky rice flour, and can be sweet or savoury although today they are more popular as desserts, based on traditional rice cakes (daifuku 大福), which means good luck. This is a version to slice into portions - a nod to a Western patisserie style.
Recipe Twist: Kaori suggests replacing half of your recipe's plain flour with glutinous rice flour to add chewiness and a sweet note to anything from pancakes, waffles and more—it’s that simple!
Prep: 15 mins + 45 mins cooking time (plus cooling )
Serves: 4 generously
Ingredients
1 cup glutinous rice flour (mochiko)
⅔ cup granulated sugar
⅔ cup coconut milk
⅔ cup whole milk
2 medium eggs
4 tbsp unsalted butter
A few extra drops of vanilla extract
2 pinches of salt
Method
1. Melt the butter in the microwave (600W) for about 30–40 seconds.
2. In a large mixing bowl, combine all the ingredients, including the melted butter. Whisk until the mixture is smooth and uniform.
3. Line a rectangular baking tin (about 20 x 30 cm) with baking paper and pour in the batter.
4. Bake in a preheated oven at 180–190°C (fan 160–170°C) for 45–50 minutes, or until the
surface is golden brown and slightly cracked.
5. Allow to cool to room temperature before slicing
Suggested Pairing
Although Kaori recommends Japanese Green tea, a matcha latté or espresso with the flan, we think it's delicious with bubbles, try Crémant de Bordeaux, and Wendy thinks that this version, with no topping, goes really well with a sweet white wine too.