Chewy Ube & Candied Orange Peel Mochi Brownies
If you have never experienced the phenomenon known as 'QQ' in Asian cuisine—that delightful, bouncy, toothsome chewiness found in boba and mochi—prepare for a revelation. These Ube and Candied Orange Peel Mochi Brownies are not your standard cakey squares; they are a textural masterpiece bridging the gap between a traditional fudgy brownie and Japanese butter mochi. At the heart of this recipe is the vibrant purple yam known as Ube, a staple in Filipino desserts celebrated for its earthy, vanilla-pistachio flavor profile. To cut through the dense richness of the glutinous rice flour (Mochiko), I've introduced shards of premium candied orange peel. The citrus provides a bright, zesty counterpoint to the deep, sweet earthiness of the yam. Naturally gluten-free thanks to the sweet rice flour, these brownies bake up with a distinctively crisp, crackly top and a dense, stretchy interior. Whether you are exploring heritage Asian flavors or simply looking for the next showstopper at your potluck, this fusion recipe offers a sophisticated twist on comfort baking.
The Masterplan
1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the dry ingredients: Mochiko flour, sugar, baking powder, and sea salt. Ensure there are no large lumps.
3. In a separate medium bowl, whisk together the wet ingredients: milk, eggs, melted butter, ube halaya, ube extract, and vanilla extract until the mixture is vibrant purple and smooth.
4. Gradually pour the wet ingredients into the dry ingredients, whisking gently until a uniform batter forms. Avoid over-mixing to prevent too many air bubbles, but ensure the flour is fully hydrated.
5. Fold in the diced candied orange peel and white chocolate chips with a silicone spatula.
6. Pour the batter into the prepared baking pan. Tap the pan firmly on the counter twice to release any trapped air bubbles.
7. Bake for 50-60 minutes. The top should be dry and slightly crackled, and a toothpick inserted into the center should come out mostly clean (it will be sticky due to the mochi, but shouldn't be liquid batter).
8. CRITICAL STEP: Let the brownies cool completely in the pan on a wire rack for at least 2 hours. Mochi needs to set as it cools; cutting it warm will result in a gooey mess. For the cleanest cuts, chill in the fridge for an hour before slicing.
Perfect Pairings
Zero-Waste Candied Citrus Peel & Golden Syrup Duo
Spicy Hot Honey & Chili Candied Orange Peels
Espresso-Infused Candied Orange Strips: A Sophisticated Twist on a Classic Confection
Gather Your Energy
Step by Step
1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the dry ingredients: Mochiko flour, sugar, baking powder, and sea salt. Ensure there are no large lumps.
3. In a separate medium bowl, whisk together the wet ingredients: milk, eggs, melted butter, ube halaya, ube extract, and vanilla extract until the mixture is vibrant purple and smooth.
4. Gradually pour the wet ingredients into the dry ingredients, whisking gently until a uniform batter forms. Avoid over-mixing to prevent too many air bubbles, but ensure the flour is fully hydrated.
5. Fold in the diced candied orange peel and white chocolate chips with a silicone spatula.
6. Pour the batter into the prepared baking pan. Tap the pan firmly on the counter twice to release any trapped air bubbles.
7. Bake for 50-60 minutes. The top should be dry and slightly crackled, and a toothpick inserted into the center should come out mostly clean (it will be sticky due to the mochi, but shouldn't be liquid batter).
8. CRITICAL STEP: Let the brownies cool completely in the pan on a wire rack for at least 2 hours. Mochi needs to set as it cools; cutting it warm will result in a gooey mess. For the cleanest cuts, chill in the fridge for an hour before slicing.