How to Make Sumikko Gurashi Mochi Browniesicle!

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#bembumkitchen #sumikkogurashimochibrownie #popsicle

Hey Guys, today we are making these "Sumikko Gurashi Mochi Browniesicle".
Adorable chocolatey fudgy chewy brownie on a stick.
They are the perfect blend of Japanese butter rice cake with classic brownies, crispy on the outside and ooey-gooey mochi-licious on the inside.
The texture similar to mochi but has a brownie taste.
Enjoy Chocolate Lovers!

SUMIKKO GURASHI MOCHI BROWNIESICLE
Yield: 9 pieces (8-inch Square Pan)
Active time: 3 hours
Total time: 4 hours

INGREDIENTS
Modelling Chocolate:
300 gr White Chocolate Compound or White Candy Melts
70 gr Corn Syrup
Food Colouring

Mochi Brownies:
35 gr Unsalted Butter
190 gr Milk
35 gr Vegetable Oil
125 gr Brown Sugar
1/2 teaspoon Vanilla Extract
30 gr Eggs
150 gr Glutinous Rice Flour
20 gr Cocoa Powder
1 teaspoon Baking Powder
1/8 teaspoon Salt

INSTRUCTIONS
Modeling Chocolate
1. Melt the chocolate in the microwave or a double boiler (let it cool to the touch). Add the corn syrup, stir just until it turns into a thick, smooth paste.
2. Pick up the dough as soon as you can easily handle it and knead it over the bowl (knead out as much oil as possible).
3. Pat the surface of the dough with some paper towel to sop up the oil (pat the dough quickly because the dough is quite sticky at this stage, if the paper sits too long it will get stuck in it).
4. Once patted dry, wrap it tightly in plastic. Store in an airtight container.
Allow the dough to sit 8-10 hours at room temperature or at least 1 hour in the fridge to set faster.

Mochi Brownies
1. Preheat the oven to 180° C, grease and line pan with parchment paper.
2. Place the unsalted butter and milk in small pan, cook over medium low heat until the butter melted. Take it off from the heat and pour it into a bowl.
Add in the oil, sugar and vanilla extract, mix until all the sugar dissolved and well combine.
Allow to cool slightly before you add the egg yolks (we don’t want it turned into scramble eggs).
3. In another bowl combine all the dry ingredients, mix well.
Pour in milk mixture onto the dry ingredients, do not over mix, whisk until just combined and no lumps remain.
4. Pour the batter into the prepared pan (the batter will be on the thinner side).
Tap few times to remove air bubbles and then bake for about 20-25 minutes or until toothpick inserted to the center comes out clean.
5. Take it off from the heat, remove it from the pan, peel the parchment paper and let them cool completely on a cooling rack.

Decorate
1. Cut mochi brownie according to the template.
2. Insert regular popsicle stick into the base of the brownie until it’s about almost to the top.
3. Dip them into a melted dark chocolate, tap a bit to get off any excess, stand these brownies up in a block of Styrofoam until the chocolate is completely hardened.
4. Colour modelling chocolate as needed and start decorate the browniesicle (kindly follow video instructions)

NOTES
1. When still hot mochi brownies are more sticky and difficult to cut, so make sure it cool completely before cutting.
2. Remember when making or working with modelling chocolate are to never overheat and never overwork the mixture when it’s warm. On extremely hot days have a shelf in the freezer set aside so you can pop the piece/pieces you are working on in the freezer for a few minutes to firm up before you continue to work on it.
3. Mochi browniesicle serve freshly made.
4.To store; 2 days at room temperature, 3 days in the fridge or freezer for up to 1 month.
5. After 2 days in the fridge or 1 day in the freezer, they will lose the chewiness and the texture will becomes like normal brownie.

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