MOLTEN TRUFFLES MOCHIFFLES
THE UGLIER IT APPEARS, THE BETTER THAT SON OF A MOCHI TASTES.
I want you to do something for me, okay? I want you to just… blindfold your judgement towards the bizarre appearances you’re fixated at, and forget the unfamiliarly gooey bias you have towards this thingy called mochi, and just… just do what you need to do, to head into the kitchen at your next convenience, and make these. Okay? I know, I know, I don’t wanna hear that I’m-not-a-mochi-person kind of self-doubt, okay, at least not in this particular case here. Because listen, this is not tough, okay, and yes, it is chewy, but in the softest and supplest sense of a perfect liège waffle or a toasted warm brioche, okay? It will be a game-changing, crispy-edged and bouncy-hearted hybrid between waffle and mochi that, oh man… so-carefully houses the scattered and irregular morsels of – you following? – molten chocolate truffles. Yes. Yes. Oh god… the molten chocolate truffles… they melt, oh yes, and they become chocolate caramels, and then they harden! Okay? Not loose like a fudge or blunt like chocolate chips, but what their low melting-point are creating here, so epically, are the eroded nooks and crannies of a candied porous surface, the volcanic rock-formations that embodies crème brûlée-like edges with sticky and thinly fudge-painted interior, okay? What you’ll witness here, is the gloriously delicious aftermath in the death of chocolate truffles post-high heat, then the rebirth from caramel into candy, then encased inside a crispy and chewy waffled mochi called mochiffles! Does that compute for you?! Gah.. I mean… you know… just proma… promise that you’ll make them, okay? I know sticky rice flour, probably not your forte, but just, just promise me that much, please, just let me have the comfort of knowing that when I’m gone from this post, into this world filled with darkness and injustice, that my dear friend you… will at the very least, have this. Okay? Yes?
Vibrant yellow bowl is from Dishes Only.
This batter/dough is a wetter version from my mochi donuts. The espresso will add depth in flavour, but if you don't have it around, you can replace it with whole milk. And really, no need to get fancy truffles for this.
- 1/4 cup (30 grams) sticky rice flour, Thai brand is what I use, or the Japanese brand should work, too
- 1/4 cup (60 grams) whole milk
- 1 1/2 cup + 2 tbsp (179 grams) sticky rice flour
- 1/2 cup (100 grams) dark brown sugar
- 1/4 cup (60 grams) whole milk
- 1/4 cup (60 grams) espresso, cooled
- 1 large egg
- 2 1/2 tbsp (35 grams) unsalted butter, melted
- 2 tbsp (17 grams) cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5.1 oz (145 grams) store-bought chocolate truffles
- Flakey sea salt to sprinkle
- Evenly mix 1/4 cup sticky rice flour and 1/4 cup whole milk in a large bowl into a runny batter. Microwave on high at a 20 seconds interval, stirring with a fork in between each, until it comes into an opaque and sticky dough, approx 60 seconds in total. Let cool for 5 min, then add the rest of the sticky rice flour, dark brown sugar, whole milk, espresso, large egg, melted butter, cocoa powder, baking powder and salt.
- This batter is so sticky that it's hard to mix by hand. I would recommend a hand-held mixer or stand-mixer for the job, or maybe slowly with a fork. First mix on low speed until the ingredients have come roughly together, then on medium speed until it comes into an even, sticky and thick batter. Cut the chocolate truffles with a scissor into 1/4 pieces, not too small but not too big, then mix them into the batter until even.
- Preheat your waffle-iron/griddle on high, then turn down to medium-high. Scoop a large dollop of dough with one spoon, then scrape it onto the center of the griddle with another spoon, then close the lid. If your griddle is the flippable type, DO NOT FLIP IT. It's completely unnecessary in this case and will only make the chocolate caramel run all over the place. Cook the mochiffle for about 5 min. When you open the griddle, there will be chocolate caramel running loose, and the mochiffle may feel soft and flimsy. IT'S OK. Just gently transfer the mochiffle onto a cooling rack, and it will crisp up in 10 seconds. Now sprinkle flakey sea salt into the nooks and crannies of the molten truffles (where it will stick), on both side, and don't be stingy here! That sea salt is like the wand of a wizard for this mochiffle, ok.
- Wrap a small tissue around a fork or chopstick and wipe off the loose chocolate caramels around the edges of the bottom griddle (the top should be clean)(this is why you don't want to flip the griddle). If there are caramels around the center, just leave it, and it'll get absorbed into the next mochiffle. Yes, it's a bit of trouble, but there is greatness in the making, and there's no room for laziness here. Now, repeat the process until you've used up the batter. Don't forget the sea salt!!
- The optimal window to devour this glory, is 1 min after they've come off of the grill, and are crispy on the edges but warm, sticky and chewy on the inside. Then that window will slowly start to narrow in the next hour, 2 hours... then completely close after 6 hours. I can't imagine why they'll last till then.