Mochi-Stuffed Brownie Bites
Fusion
Intermediate
Dessert
Mochi-Stuffed Brownie Bites: Chewy Christmas Chocolate Treats
Mochi-Stuffed Brownie Bites
41 mins
Cooking Time
Intermediate
Difficulty
13
Ingredients
Veg
Diet
These Mochi-Stuffed Brownie Bites combine the chew of fresh mochi with the richness of mini chocolate brownies, creating a texture contrast that instantly catches attention. Designed for Christmas snacking, each bite hides a soft centre wrapped in a crisp-edged brownie shell. The method keeps the mochi tender and the brownie moist, making it a dependable festive treat.
Ingredients
UNITSIngredients
For Mochi Filling:
1 cupGlutinous rice flour (mochiko)
1 cupWhole milk
¼ cupGranulated sugar
1 tablespoonUnsalted butter
as neededCornstarch (for dusting)
For Brownie Batter:
½ cupUnsalted butter
115 gSemi-sweet chocolate (chopped)
¾ cupGranulated sugar
2 largeEggs
1 teaspoonVanilla extract
½ cupAll-purpose flour
2 tablespoonsCocoa powder
¼ teaspoonSalt
~Kuttu Atta Pizza Dough~ Recipe: The Ultimate Twist for Your Sawan Vrat Recipes
Pizza dough recipe searches around Sawan usually stem from one thing: missing pizza while keeping your vrat, so you need to try this kuttu (buckwheat) pizza dough with its indulgent toppings of burrata, peppers, and spinach. This pizza recipe features what a vrat kitchen typically has: buckwheat flour, salt, olive oil, and water, with no onion or garlic. But to be doubly sure, cross-check the ingredients against what is permitted to be on the safe side. This buckwheat pizza dough recipe is gluten-free, so it's a little different from a regular yeast-rich pizza base. Olive oil is worked into the flour, like a moyan, to give the dough a slightly crumbly, short texture, and the warm water, added gradually, makes a dough that comes together easily. Over-kneading should be avoided as gluten is absent here. Rest the dough and then roll it out before adding the toppings for the best results. The topping is what makes this pizza earn its place among more adventurous Sawan vrat recipes. The tomato sauce that goes as the first layer on a pizza dough recipe is replaced with sun-dried tomato pesto; a burrata is torn and arranged over it, along with multi coloured peppers and baby spinach, which roast in the oven’s heat and don’t disintegrate, making it a delight to bite into during this fasting season.45 minsintermediate
Try This Easy Khapli Wheat Margherita Flatbread Recipe Made In A Jiffy
Love Margherita pizzas but worried about nutrients? Then meet this khapli wheat margherita flatbread recipe, which takes the classic flavours of Margherita pizza and lays it over a thin-crust flatbread. The dough for this particular pizza recipe uses Aashirvaad Chakki Khapli Atta, which has a good amount of fibre, protein, iron and vitamin B1 that supports energy metabolism. Since it is a thin-crust and flatbread, rolling the khapli dough thin is the part that needs the most attention. Khapli atta’s lower gluten content means the dough doesn't stretch as enthusiastically, like elastic, as you will see when it comes to a regular maida-based crust. Rolling it out in stages, rather than trying to thin it in one go, keeps the base from tearing while still getting it to bake properly in the oven. Khapli wheat's bran plus sugar also means it browns faster under heat than regular wheat flour. So keep an eye on the oven from around the six-minute mark. This pizza recipe takes just 10 minutes to bake and another 15 for the preparation, from kneading the dough for the khapli atta flatbread, chopping the tomatoes and shredding the cheese. You get the same mix of mouthwatering stretchy mozzarella cheese, olive oil, garlic salt, cherry tomatoes, and fresh leaves, finishing off wth a balsamic drizzle for impeccable flavours, perfect for a light meal or a shared appetiser.25 minsintermediate
How To Make Khapli Wheat Cherry Scones Recipe, Perfect With Chai Or Coffee
Scones are Scottish, made from flour, chilled butter, and milk or cream, and are quite easy to make, plus don’t take much time to make. There are some variations of scones, with Irish, British, and American scones differing in texture, density, and shape. This cherry scone recipe follows the American style, swapping maida for the nutrient-dense Aashirvaad Chakki Khapli Atta. This scone is buttery and citrusy, with cherry bits, and has an irresistible nutty flavour courtesy of the khapli atta. The cherries used in these khapli wheat scones are fresh, folded with a touch of lemon and orange zest and some almond extract. There’s also a cream wash, along with sugar on top of the scones, which gives them their finish before they go into the oven. You need firm cherries for this scone recipe, not soft, overripe cherries, which usually release too much juice into the dough and can hamper the texture. To prevent them from sinking, the cherries are tossed in flour, then added to the dough. As for baking with khapli atta instead of maida, the dough does behave a bit differently, since emmer wheat naturally carries a different gluten structure than modern bread wheat. Khapli wheat also typically carries a naturally higher protein and dietary fibre content, alongside a weaker gluten that is gentler on the stomach and some people find easier to digest. So, when baking with khapli, the dough needs to be handled with care and not overworked to avoid dense scones.70 minsintermediate
Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
Set the brownie bites on a dark platter for a strong holiday contrast.
Pairing Instructions
Pairing Instructions
Serve with a small pot of matcha or berry coulis for dipping.
Garnishing Instructions
Garnishing Instructions
Dust lightly with cocoa powder or add a tiny gold sugar star for Christmas sparkle.
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