Description
This salted caramel mochi has a crackly caramelized sugar shell over a warm, chewy kirimochi center. It comes together on the stovetop in under 10 minutes with just four ingredients.
Ingredients
Scale
Instructions
- Start the caramel. In a small pan over medium-low heat, stir the sugar and water together until the sugar dissolves and turns into a light golden caramel.
- Add the butter. Stir in the salted butter until it melts into the caramel and the sauce looks smooth and glossy.
- Coat the mochi. Add the kirimochi and quickly toss to coat. Cover and cook about 1 minute to help the mochi soften.
- Glaze it. Uncover and flip the pieces occasionally until a golden brown caramel glaze coats them all over and the mochi is puffed and chewy.
- Cool and serve. Transfer to a plate, spacing the pieces apart so they do not stick, and let cool a few minutes so the shell sets and crackles.
Notes
- Cook the caramel over medium-low and watch it closely; sugar goes from golden to burnt fast.
- Stir in the salted butter for that real salted-caramel flavor.
- Keep the mochi moving so the caramel coats every side.
- Space the pieces out the second they come off the heat so they do not stick together.
- Finish with a pinch of flaky sea salt if you want the caramel to pop.
- Prep Time: 2
- Cook Time: 8
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 220 kcal
- Sugar: 16g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg