Peach Butter Mochi Cobbler

Method

1. Set up at a fire pit with a bucket of water, heatproof gloves, long tongs and a lid lifter within reach. Light 22 charcoal briquettes in a chimney starter and wait 20 min, until they are covered in grey ash (the count includes a few spares). Never use charcoal in a tent or under an awning.

2. Put the butter in a 20 cm Dutch oven and set it on 3 or 4 hot coals (charcoal (medium heat)) for 2 min, just until melted. Wearing gloves, pour most of it into a mixing bowl, leaving a thin film in the pot to grease it, and set the pot aside off the coals.

   Add in this stepButter 30 g

   charcoal (medium heat)

3. Add the glutinous rice flour, sugar, baking powder and salt to the melted butter, then the eggs, coconut milk, milk and vanilla. Whisk for 1 minute into a smooth, lump-free batter that pours like thin pancake batter. Use glutinous (sweet) rice flour only; ordinary rice flour will not turn chewy.

   Add in this stepGlutinous rice flour (sweet rice flour, mochiko) 100 gSugar 70 gBaking powder ½ tspSalt 1 pinchEggs 1Coconut milk 100 mlMilk 60 mlVanilla extract ½ tsp

4. In the greased pot, toss the drained peaches with the grated ginger, finely grated lime zest, lime juice and brown sugar, and spread them in an even layer. Pour the batter evenly over the peaches and scatter the coconut on top.

   Add in this stepCanned peach slices, drained 400 gFresh ginger, finely grated 1 tspLime (zest and juice) ½Brown sugar 20 gDesiccated or flaked coconut 10 g

5. Cover. Arrange 5 + 11 hot briquettes (bottom + lid): the bottom ones in a ring just inside the edge of the pot so the centre does not scorch, then set the pot on them and spread the lid coals evenly. Bake for 40 min over charcoal (medium heat), turning the pot and lid a quarter turn in opposite directions every 10 to 15 minutes. It is done when the top is deep golden and crackly, the coconut is toasted, the centre springs back when pressed and a skewer comes out without wet batter. If the top browns too fast, take 2 or 3 coals off the lid.

   charcoal (medium heat)

6. Brush the lid coals into the fire pit, move the pot with gloves onto a flat stone or heatproof trivet and leave it uncovered for 20 min. Butter mochi firms up as it cools, so cutting it too early makes it gummy. Cut into wedges with a spatula dipped in water. Keep children away from the hot cast iron, and drown the coals before you leave.