Carrot-Cake Butter Mochi
Ingredients: Carrots, Ginger, Coconut, Butter, Full-fat coconut milk · 90 min cook time · 450kcal · ~₩31,100
Ingredients
2cups Carrots, 1piece Ginger, 1cup Coconut, 1stick Butter, 1can Full-fat coconut milk, 2개 Eggs, 1tsp Vanilla, 1package Glutinous rice flour (Mochiko), 1cup Sugar, 1tsp Cinnamon, 1tsp Ground ginger, 0.5tsp Ground cardamom, 1tsp Baking powder, 0.5tsp Kosher salt, 0.5cup Golden raisins, 8oz Cream cheese, 2cups Powdered sugar, 2tbsp Lemon juice
Instructions
1. Peel and grate 2 cups of carrots.
2. Peel and grate some fresh ginger.
3. Toast 1 cup of coconut over medium-low heat, stirring constantly, until lightly golden brown and fragrant. Reserve half for topping and half for the batter.
4. Butter and line a 9x13 inch pan with parchment paper, ensuring to remove any air bubbles and grease thoroughly.
5. Brown the butter in a saucepan until it vigorously bubbles, the water escapes, and the milk solids toast, creating a nutty aroma.
6. In a bowl, combine the brown butter, full-fat coconut milk, two eggs, vanilla, and grated fresh ginger. Whisk until homogeneous and it resembles a custard.
7. In a separate bowl, combine glutinous rice flour (Mochiko), sugar, cinnamon, ground ginger, ground cardamom, baking powder, and kosher salt. Mix well to distribute spices and sugar.
8. Add half of the toasted coconut to the dry ingredients and mix.
9. Create a well in the center of the dry ingredients and pour in the wet ingredients, ensuring to scrape all the brown butter flecks from the bottom of the wet mixture.
10. Whisk the wet and dry ingredients together until just incorporated and smooth, ensuring no dry pockets remain.
11. Fold in the grated carrots and golden raisins.
12. Pour the batter into the prepared 9x13 inch pan, ensuring it reaches the corners.
13. Bake in the oven until cooked through (baking time not specified, but typically around 60 minutes for butter mochi).
14. Prepare the cream cheese glaze: sift powdered sugar into a bowl. Add cream cheese, a pinch of salt, and 1 tablespoon of lemon juice. Whisk until smooth and workable.
15. Add a tiny bit more lemon juice to the glaze if a thinner, drizzly consistency is desired.
16. Once the mochi cake is cooled, frost with the cream cheese glaze and sprinkle with the reserved toasted coconut.
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