Miso Caramel Mochi Bites

Instructions

1. 1

   In a saucepan, whisk together the glutinous rice flour and cornstarch until well combined.

   ~1 min
2. 2

   Add the sugar, miso paste, and water to the saucepan. Whisk continuously until the mixture is smooth.

   ~2 min
3. 3

   Place the saucepan over medium-low heat. Cook, stirring constantly with a silicone spatula, until the mixture thickens and becomes translucent and sticky, about 5-7 minutes. It should resemble a thick paste.

   ~7 min
4. 4

   Stir in the butter until it is fully melted and incorporated into the mochi mixture.

   ~1 min
5. 5

   Line a baking tray with parchment paper and lightly dust it with cornstarch. Spoon the mochi mixture onto the prepared tray, spreading it evenly into a layer about 1/2 inch thick.

   ~3 min
6. 6

   Allow the mochi to cool completely at room temperature, about 15-20 minutes. It will become firmer as it cools.

   ~20 min
7. 7

   Once cooled, dust a cutting board with cornstarch. Transfer the mochi to the board and dust the top lightly with cornstarch.

8. 8

   Cut the mochi into small bite-sized squares (about 1-inch). Dust each piece lightly with more cornstarch to prevent sticking.

   ~2 min