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Hawaiian Butter Mochi Mini-CakesTropical Mochi MuffinsButter Mochi Muffins

Name: Hawaiian Butter Mochi Mini-CakesTropical Mochi MuffinsButter Mochi Muffins
Total time: 2 h 10 min
Ingredients: 1/4 Cup Unsalted butter 55gm; 3/4 Cup Coconut milk 170gm; 1 Cup Whole milk 240gm, You can use 2%, do not use skim; 2 Large Eggs; 1-3/4 Cup Glutinous rice flour 225gm; 1 Cup Granulated sugar 200gm; 1 tsp Baking powder; 1/4 tsp salt If not using sprinkling salt, increase this to 1/2 tsp; Butter for muffin tin; Fleur de Sel or Maldon Flake Salt to sprinkle; Shredded coconut, sweetened or unsweetened for garnish, optional; ½ cup butter melted, if using unsalted butter, add 1/4 tsp salt to dry ingredients; ¾ cup granulated sugar; 1 cup coconut cream or full fat coconut milk; 1 tsp vanilla extract; 2 eggs room temperature; Zest of 1 orange preferably Cara Cara oranges; 1 cup guava nectar substitute mango, passion fruit, or tropical fruit blend nectar or orange juice (Cara Cara); 2 cups sweet rice flour; 2 tsp baking powder; 2 tbsp Guava Nectar Substitute mango, passionfruit, or tropical blend, or orange juice.; 2 tbsp coconut milk; 2 cups powdered sugar; 1 tsp vanilla extract; Zest of 1 orange optional; poppy seeds, shredded coconut, black sesame seeds, orange zest garnish; 1/4 cup (2 ounces )unsalted butter, melted and cooled, plus more for greasing pans sub brown-butter; 2 cups (320 grams) mochiko sweet rice flour Koda Farms; 1 cup (200 grams) organic dark brown sugar* light or dark brown sugar will work; 2 teaspoons baking powder

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Total: 130

Hawaiian Butter Mochi Mini-CakesTropical Mochi MuffinsButter Mochi Muffins

Ingredients

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1/4 Cup Unsalted butter 55 gramsm3/4 Cup Coconut milk 170 gramsm1 Cup Whole milk 240 gramsm, You can use 2%, do not use skim2 Large Eggs1-3/4 Cup Glutinous rice flour 225 gramsm1 Cup Granulated sugar 200 gramsm1 tsp Baking powder1/4 tsp salt If not using sprinkling salt, increase this to 1/2 tspButter for muffin tinFleur de Sel or Maldon Flake Salt to sprinkleShredded coconut, sweetened or unsweetened for garnish, optional½ cup butter melted, if using unsalted butter, add 1/4 tsp salt to dry ingredients¾ cup granulated sugar1 cup coconut cream or full fat coconut milk1 tsp vanilla extract2 eggs room temperatureZest of 1 orange preferably Cara Cara oranges1 cup guava nectar substitute mango, passion fruit, or tropical fruit blend nectar or orange juice (Cara Cara)2 cups sweet rice flour2 tsp baking powder2 tbsp Guava Nectar Substitute mango, passionfruit, or tropical blend, or orange juice.2 tbsp coconut milk2 cups powdered sugar1 tsp vanilla extractZest of 1 orange optionalpoppy seeds, shredded coconut, black sesame seeds, orange zest garnish1/4 cup (2 ounces)unsalted butter, melted and cooled, plus more for greasing pans sub brown-butter2 cups (320 grams) mochiko sweet rice flour Koda Farms1 cup (200 grams) organic dark brown sugar* light or dark brown sugar will work2 teaspoons baking powder1/2 teaspoon kosher salt 1/4 tsp sea salt1 13 ounce can full-fat coconut milk Sub evaporated milk, half to all2 large eggs room temperature1½ teaspoons vanilla extract1 teaspoon molasses optional, added for flavor or use Golden Syrup or honey1½ tablespoons each black and toasted sesame seeds, for garnish

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Instructions

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Step 1

Preheat the oven to 375 degrees

Step 2

Brush the cupcake tins with butter and dust with regular rice flour

Step 3

In a microwavable bowl combine coconut milk and butter, nuke for 1 minute on full power

Step 4

Remove and add the milk and 2 eggs, whisk until combined

Step 5

In a medium sized bowl combine the glutinous rice flour, sugar, salt and baking powder

Step 6

Add dry ingredients to wet ingredients and stir until smooth. Use a spoon instead of a whisk to avoid bubbles. The batter will be the consistency of pancake batter.

Step 7

Pour the batter evenly into a 12 cup muffin tin. Tap gently on counter to remove air bubbles. You will have enough batter to fill each cup 7/8 full.

Step 8

Top with shredded coconut if you like, and sprinkle with Fleur de Sel or any flaked salt, bake for 40-45 minutes, or until deep golden brown.

Step 9

Remove from oven and let mini-cakes sit for 10 minutes in tin, then remove to cookie rack. Allow to cool completely, if you can wait.

Step 10

Preheat oven to 350 degrees F. Grease one 12-cup standard muffin tin.

Step 11

Sift the sweet rice flour and baking powder into a small bowl and set aside.

Step 12

Add melted butter, sugar, and coconut milk to a large bowl. Mix until combined.

Step 13

Add the vanilla extract and eggs. Mix until combined.

Step 14

Add the guava nectar and zest. Mix until combined.

Step 15

Into the wet ingredients. Mix until a wet batter forms. It should be a pretty loose consistency.

Step 16

Scoop batter into the muffin pan. Tap the muffin pan 1-2 times on a flat surface to get rid of the air bubbles.

Step 17

Bake for 40-45 minutes until the edges start to brown. For a crispier edge, bake 45-50 minutes. Don't go much longer as it may make the inside drier and a little tougher.

Step 18

Cool for 10 minutes in the muffin pan before removing.

Step 19

While the muffins cool, make your icing. Place powdered sugar In a small bowl. Add coconut cream or milk, nectar, vanilla, and a pinch of salt. Stir with a whisk until completely blended.

Step 20

When muffins have cooled, remove from pan. Dip the top of each muffin into the icing and place on a wire rack. Sprinkle with sesame seeds, poppy seeds, shredded coconut. The consistency of the icing should be thin enough to dip but thick enough that it doesn't all run off the muffin top. A little bit will roll down the side of the muffin. That's okay!

Step 21

The icing is optional. If you don't use it, sprinkle the muffins with sesame seeds or flaked coconut before baking.

Step 22

Preheat oven to 350°F and place the oven rack in the middle of the oven.

Step 23

Grease the sides and top of a 12-cup muffin tin well with soft butter.

Step 24

In a medium bowl, whisk together the sweet rice flour, brown sugar, baking powder, and salt.

Step 25

In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses.

Step 26

With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined.

Step 27

Divide the batter among the prepared muffin tin, filling each cup all the way to the top.

Step 28

Sprinkle the tops with black and white sesame seeds.

Step 29

Bake 45-50 minutes until the top is brown and crispy and the muffin springs back when poked with a finger. Bake for less time. for muffins that are chewier and less cakey. Muffins are done when a skewer comes out relatively clean and the tops are brown.

Step 30

Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Step 31

Store in an airtight container for up to 3 days. Can be frozen and thawed at room temp.