Mochi Muffin Recipe
Mochi, a type of Japanese rice cake, has been enjoyed for centuries. Traditionally made from glutinous rice pounded into a paste and molded into shape, mochi is a staple in Japanese cuisine, especially during special occasions and festivals.
Ingredients
- 2 cups sweet rice flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 tbsp baking powder
- 1 tbsp salt
- 1 can coconut milk
- 1/2 cup unsalted butter
- 4 large eggs
- 1 vanilla extract
- 1 cup milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the sweet rice flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients:In a separate bowl, whisk together the coconut milk, melted butter, eggs, vanilla extract, and whole milk until smooth.
- Create the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and free of lumps.
- Fill the Muffin Tin:Pour the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle your choice of optional toppings on top.
- Bake:Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra chewy texture, try refrigerating the muffins for a few hours after they have cooled. These muffins can be stored in an airtight container at room temperature for up to three days.