Vegan option for butter – coconut oil in the same quantity will do the trick.I’ve always subbed whatever I have on hand – I’ll note the substitutions here, it’ll change the recipe a little bit but use whatever you have! It’ll be fine. These keep really well in a sealed container in the fridge, probably up to a week or two.They taste even better reheated the next day! To reheat, preheat the oven to 350 again and pop them in for 10-15 minutes.
Let them cool for 5-10 minutes to form ultimate crispiness and then eat them up!.When they’re golden brown, take them out.I would check on them around 30-35 minutes to make sure they’re looking good. It’s ready to go! Bake for 45 minutes to one hour on the middle rack of the oven.Sprinkle each cup with a little bit of sesame seeds.Fill each cup with about ¼ -½ cup of batter (they rise a bit).You can lightly dust the buttered pan with sugar or corn meal so that they pop out a little easier, too, at this step.This recipe makes 24 mochi muffins so if you have two, you could butter them both!
MOCHI MUFFIN RECIPE FULL
Slowly add in the milk to the batter, you may not need the full cup, it should be a pancake batter-like consistency at this point!.To the same bowl, add in the sweet rice flour, dark brown sugar, baking powder and salt.Slowly add in one egg at a time while you mix.(All wet ingredients aside from the eggs/milk) Mix well. Combine melted butter, coconut cream, vanilla extract and condensed creamer in a mixing bowl. Dark Muffin Tin (This one is 24 ct and the one I use).Large Bowl (I use my Instant Pot Bowl!).Hand Mixer (Optional – You can do this manually with a whisk).1½ tablespoons each black and toasted sesame seeds, for garnish.16 oz | 454 grams sweet rice flour (I use Koda Farms – Mochiko Rice Flour – which happens to come in a 16 oz package).Optional: 1 -3 teaspoons of ube paste or matcha powder – whatever you’d like to change the base flavor!.
MOCHI MUFFIN RECIPE PLUS
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