Butter Mochi Muffins (Print Version)
Chewy, sweet treats made with glutinous rice flour, coconut milk, and butter that blend Japanese and Hawaiian culinary traditions.
# Ingredients:
01 -
½ cup unsalted butter, melted and cooled slightly
02 -
1½ cups granulated sugar
03 -
4 large eggs, room temperature
04 -
1 tsp vanilla extract
05 -
1 16-oz box Mochiko flour (or any brand of glutinous rice flour)
06 -
2 tsp baking powder
07 -
1 12-oz can evaporated milk
08 -
1 14-oz can coconut milk
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line two 12-cavity muffin tins with liners or grease with butter or oil. Silicone baking cups work well as an alternative.
02 -
In a large bowl, stir together melted butter and sugar until thoroughly combined.
03 -
Incorporate eggs one at a time, ensuring each is fully blended before adding the next.
04 -
Stir in vanilla extract until evenly distributed throughout the mixture.
05 -
Add Mochiko rice flour and baking powder, stirring until mostly (80-90%) combined.
06 -
Pour in evaporated milk and coconut milk. Stir until fully incorporated, ensuring the batter is perfectly smooth with no lumps.
07 -
Transfer batter to prepared muffin tins and bake for 45 minutes, or until a tester inserted into the center of several muffins comes out with minimal dry crumbs.
08 -
Remove from oven and allow muffins to cool slightly in the pans before transferring to a wire rack to cool completely.