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.
They look just like traditional brownie but a lot less sweet than normal brownies.

It’s important to use glutinous rice flour (or Mochiko — sweet glutinous rice flour) for these brownies. It does not contain gluten and gives us the chewy, sticky mochi texture that we want.

These brownies come together quickly, paired with melted and modelling chocolate, pack a serious chocolate punch!

Look! It has a crackly shiny crust, crispy edges and also a rich chocolate flavour and a chewy texture. It is the perfect blend of brownie and mochi.

And when still hot, they are more sticky and difficult to cut, so make sure the brownies cool completely before cutting.

Then simply insert regular popsicle stick into the base of the brownie, cover them with melted dark chocolate and then decorate each character with modelling chocolate.
I love modelling chocolate so much as they are really flexible mouldable delicious clay and there’s no special food colouring require to color the chocolate.

It’s not necessary to use expensive Couverture Chocolate, I found a good dark and white compound chocolate (or candy melts) works best for texture and still tastes pretty good.

I will create my favorite 9 characters: 5 larger pieces for the main characters “Sumikko”, 3 smaller side characters “Minikko” and 1 piece for lovely Mount Fuji “Yama”.
It can be any design or character you want… The sky is the limit!

And can you imagine, what do you get when Mochi and Chocolate Brownies get together???
I’m sure after you tasted it, you may never want to go back to eating plain fudge brownie ever again!

They are a perfect gift, dessert or snack for when you get the nighttime munchies, and make sure you pour yourself a really nice glass of cold milk or hot coffee. Because you can’t have brownies without milk or coffee, just like cookies.

I hope that you give this recipe a try , it’s really fun, so tasty and I’m sure you are gonna love them.
For all the chocolate lovers out there, enjoy the recipe and happy baking!
Love You All!!

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

INGREDIENTS
White 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. There is no special food colouring required to colour Modeling Chocolate.
   Modeling Chocolate already has liquid in it (corn syrup) so adding more won’t hurt. I like to use regular gel food colours like Americolor.
4. Mochi browniesicle serve freshly made.
5. To store; 2 days at room temperature, 3 days in the fridge or freezer for up to 1 month.
6. Please note; 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.