Name: Brown Butter Miso Mochi Blondies
Total time: 1 hour 15 minutes (plus cooling)
Yield: Makes 24 squares
Ingredients: 8 Tbsp. (1 stick) unsalted butter, plus more for the pan; 1 Tbsp. white or yellow miso; 5 large eggs; 1 tsp. vanilla extract; 1 12-oz. can coconut cream; 1½ cups granulated sugar; 1½ cups dark brown sugar; 1 lb. sweet (glutinous) rice flour; 1 Tbsp. baking powder; ½ tsp. kosher salt; Flaky sea salt

Brown Butter Miso Mochi Blondies stacked on counter

Photo by Linda Xiao

You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. Mochi first landed in Hawaii with Japanese plantation workers in the 1800s, and while the exact origins of butter mochi are unknown, all I can do is give thanks that it exists. The tender bounce and chew, the lightness yet decadence from the butter—it’s the perfect little snack, and very portable too, making it a great on-the-go treat. Grandma no doubt got her recipe from my auntie Florence, who moved to Hawaii in 1968 and is also an amazing cook in her own right (and incidentally the one who sparked my mom’s love of cooking). For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami. A finish of flaky sea salt amps up the caramel notes of the brown butter and makes things not too sweet.

Author's Note: Sweet rice flour is also known as mochiko flour or glutinous rice flour. I recommend Koda Farms, but any brand will do—most come in 1-lb. boxes, which is what you need for this recipe.

Recipe information

Total Time
1 hour 15 minutes (plus cooling)
Yield
Makes 24 squares

Ingredients

8 Tbsp. (1 stick) unsalted butter, plus more for the pan

1 Tbsp. white or yellow miso

5 large eggs

1 tsp. vanilla extract

1 12-oz. can coconut cream

1½ cups granulated sugar

1½ cups dark brown sugar

1 lb. sweet (glutinous) rice flour

1 Tbsp. baking powder

½ tsp. kosher salt

Flaky sea salt

Preparation

Step 1
Preheat oven to 350° with a rack in the center position. Butter a 9×13" baking dish and line it with parchment paper, leaving a 1" overhang on the long sides.
Step 2
In a small saucepan, melt 8 Tbsp. (1 stick) unsalted butter over medium heat and cook until golden nutty brown and fragrant, 5–6 minutes. Remove pan from heat and whisk in 1 Tbsp. white or yellow miso (it won’t completely dissolve but will ultimately get fully combined in later mixing—so don’t stress!). Transfer to a large bowl and set aside to cool.
Step 3
Once the butter-miso mixture is cool, add 5 large eggs, 1 tsp. vanilla extract, one 12-oz. can coconut cream, 1½ cups granulated sugar, and 1½ cups dark brown sugar and mix until smooth. Add 1 lb. sweet (glutinous) rice flour, 1 Tbsp. baking powder, and ½ tsp. kosher salt and mix until just combined.
Step 4
Pour batter into prepared pan and bake 50–60 minutes, or until deep golden brown with set edges and just the slightest wobble in the center.
Step 5
Sprinkle lightly with flaky sea salt and cool completely, then use the parchment to lift out. Cut into 2" squares and serve.