Hi! Hawaiian Butter Mochi Recipe {Gluten Free}. https://allyinca.blogspot.com/2014/04/coconut-mango-cupcakes.html But gotta have butter too And we add some grated coconut for texture too. Stay away from regular rice flour as it’s completely different and you won’t get the right result. The cupcakes came out of the tin okay, but the cake was hard to remove -- next time I would line the pan with parchment. If not, try again. Hi! Often I use coconut sugar. I love coconut, I drink the water and eat the flesh, but I still wouldn’t cook with coconut oil… it’s not necessary for all my food to smell like coconut. Let me know if you have any trouble with it. Next time I will divide my batter more evenly between the two muffin pans, 7 mochi in each pan, because we liked the crunch just on top. https://iamafoodblog.com/small-batch-coconut-mochi-cake-muffins Next time I might try the ease of the brownie pan, if only to test how much I actually miss the muffin tin crunch :) I delight in the custard flavor in something I can hold in my fingers! Ingredients. Leave a comment, send me a photo, rate it and don’t forget to mention. I adjust the amount of sugar for my desired sweetness. Spray a mini cupcake pan with nonstick cooking spray or brush with some melted butter. thank you. Hi! In a medium bowl, add egg, coconut milk, melted butter and vanilla, whisk to combine. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don’t want to add a powdered flavoring. These were SUPER delicious (and easy), and I’ll be making them over and over. I used two muffin pans, 14 muffin cups as suggested. Not too strong and not too weak. Sign up for email updates and never miss a recipe + Get my FREE ebook ROOM FOR PIE! Japanese Dessert Recipes. This site uses Akismet to reduce spam. OMG, this is pro at the mot interesting cake I’ve ever made. I’m Trang and welcome to my blog. I am incapable of waiting for things to cool completely. Everyone loved it! World Cuisine. I baked the cupcakes for 45 minutes and they got close to being scorched. can i make this in a tray instead? Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges. Without testing this, I don’t know what else will need to change. Combine the Wet Ingredients Except for the Milk – Melt the butter and coconut cream in the microwave for a few seconds (Approximately 45 seconds but do this 10-15 seconds at a time, butter goes NUTS in the microwave – I did this for 60 seconds straight and half the butter ended up outside of the bowl. Learn how your comment data is processed. can unsweetened coconut milk … Full disclosure...I have eaten 4 already and they came out of the over 40 minutes ago. Notes. In a separate bowl, whisk eggs until blended. Hi! These look SO delicious. I'll either leave them out or put them on top of the coconut topping, to see if that helps hold them aloft. Coconut oil + coconut milk + cocoa + cinnamon + a grating of nutmeg + shredded coconut on top. The non stick came out darker and crunchier on the outside. Allow these to completely cool before eating. 6 Tbsp. I’m so glad you enjoyed them . The combo I did: coconut oil + coconut milk + cocoa + cinnamon + a grating of nutmeg + shredded coconut on top. 263. Now make sure you get sweet rice flour and not just any rice flour. Saved from thechewylife.com. I used a combo of coriander, nutmeg and cinnamon along with extra vanilla....so good! Keep the recipe as is; however, instead of using 3 cups of milk, use a can of Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Foodiemmk, sweet rice and jasmine rice are nothing alike. Food And Drink. Generously coat pan with sugar, tapping out excess (about ¼ cup should do it). What a wonderful and unique dessert. 1) I baked it in muffin tins, which does create an amazing ratio of textures, but was a bit fiddly to do between the oiling and sugaring of each muffin cup. Home » Recipes » Dessert » Cupcakes & Muffins » Coconut Mochi. I love the flavor of coconut milk, eggs, ghee and vanilla. I hope still delicious! Preheat oven to 350°F. What is the reason for that? I made cupcakes and a small loaf; using a 1/4 cup scoop, it made a dozen cupcakes and had five scoops left for the loaf. It is chewy crunchy on the outside and kind of goey spongy on the inside. We already have a thing for coconut right out of the womb. I love almost anything mochi but never thought I could actually make it. i don’t own a muffin pan. Coconut Mochi are chewy little treats made with sweet rice flour and coconut milk. But if you want to use the entire box of mochiko which is typically 16 oz, just multiply all the rest of the ingredients by 5! glutinous sweet rice flour, 1 tsp. Got a chewy/crunchy crust and gooey center with a delicious chocolate/coconut flavor.