By Maya Bourne
These mochi muffins are one of my favorite desserts, a sentiment shared by my entire family. The texture requires a little getting used to, but after the initial shock at the chewy texture within these muffins, the delicious flavors and unique texture create a truly magical experience. These delicious (and gluten free!) muffins are sure to wow an audience and create life-long customers!
Ingredients:
- ¼ cup unsalted butter, melted
This is melted in a saucepan, but you can also melt it in the microwave if you would prefer.
- 1 can coconut milk
The can should be about 13.5 oz
- ½ cup sweetened condensed milk
- 2 cups mochiko sweet rice flour
DO NOT substitute another flour for this, as the rice flour makes the muffins chewy. You can find it at most asian markets
- 1 cup brown sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp matcha powder
Any matcha powder can be used, but culinary grade is preferred
- ¼ cup hot water
- White sesame seeds (optional)
Directions:
- Preheat the oven to 350 degrees and grease a muffin tin with butter or cooking spray
- Heat the butter in a small saucepan until melted, then turn off the heat. Add the coconut milk and condensed milk, whisking until combined. Add eggs and whisk until combined, then set aside
- In a small bowl, mix the matcha powder with hot water and set aside
- In a large bowl, combine sweet rice flour, brown sugar, baking powder, and salt
- Slowly add the wet ingredients to the dry ingredients, and mix until smooth
- Fill muffin tins with batter until just below the rim. Bang the tray against a flat surface a few times to get rid of air bubbles
- Bake for 40-45 minutes, or until the edges are golden brown
- Allow muffins to cool completely, then serve