I tended to lean towards the Trader Joe’s full fat can or Native Forest. Learn how your comment data is processed. Good luck, hope this helps. Make both. – I found 1/2 dark brown sugar, 1/2 coconut sugar to be the best combo for texture and flavour. Only thing – the coconut milk I purchased was 14oz & I used most of it. Bake it up can as a layer cake or a sheet cake for the perfect gluten-free birthday cake for your party! for muffins that are chewier and less cakey. Insert cake tester or tooth pick to muffin and check if it comes out clean. Thank you so much. Take a walk down the international/ethnic food aisle. what kind of liquid did you use? If it is too chewy I’d recommend baking it a little longer that may help also. Grease a 9-cup muffin tin with some butter. Trust me, there will be a next time. I am also putting Hawaiian Butter Mochi on my sweet rice flour bucket list (this recipe from Food Gal site sounds delish), nom, nom. I’m not sure how you would incorporate pandan but for matcha I would just add the powder without changing anything else in the recipe. Excellent as always! Thank you! Recipe is delicious ! Instant Pot Meets Ragu’ Sauce. If it’s too old that could cause it to deflate. I used her recipe as a guideline for the matcha. Thanks for all the notes!!! The original butter mochi is the stuff of dreams. The baker is an alum of Cal (Go Bears) who chose food over toxicology (good choice) and thus Mochi Muffins made with rice flour were born. Constantly stir until the coconut milk just begins to boil and then add in the Thai Tea leaves. They’ll be a weird texture. I am clearly obsessed with these muffins . Back on the muffin trail. Always searching for new and different treats, I came across an article that spotlighted Third Culture Bakery in Berkeley. Bake for less time. It is a winner. Organic dark brown sugar is richer and more caramel-y than conventional, but you can use regular brown sugar. Divide the batter among the prepared muffin tin, filling each cup all the way to the top. Shared them w some friends, it was their 1st time hearing of mochi. This recipe should make 12 in standard muffin cup tin. It was amazing, I had to sub the mochiko since they didn’t have any in store. I am glad you posted it. This recipe is combining several mom’s favorite ingredients (shredded coconut, sesame, glutinous rice) in one with the inspiration of famous TCB mochi muffin and Snixy Kitchen’s butter mochi cupcakes recipe. Though I haven’t made it to Berkeley to try one, I found a couple of recipes online that sounded scrumptious, so it was off to the rices…not a typo, just a silly pun. They tend to be flatter instead of domy which worked for me. This recipe comes very slightly adapted from the Butter Mochi recipe in my friend Alana’s latest cookbook Aloha Kitchen. In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Use a wooden spoon to gently stir them so they don’t stick to the … Hmmm, my first thought would be the baking powder. followed recipe and Cooked for 45 mins and they were great! I think I may try a couple of her tweaks the next time I make these. . I will use light brown sugar, substitute evaporated milk for some of the coconut milk and brown my butter. You’re welcome. Three kids, one hubby & a dog named Sammy discovering life through food, travel, sports, and pictures, Muffin been the Mochi that Caught My Eye (Butter Mochi Muffins), (2 ounces )unsalted butter, melted and cooled, plus more for greasing pans, regular light or dark brown sugar will work, optional, added for flavor or use Golden Syrup or honey, black and toasted sesame seeds, for garnish, Pudding In the Late Night Hours Calls for Fuel (Chocolate Pudding), Almond Gonna Make This Apple-Frangipane Galette Again & Again, Plum Out of Time (Almond Plum Snack Cake), Apple Crumb Crostata with Bacon Toffee Sauce, Meat Cute? Bake the muffin for 60-65 minutes. Set aside for now. If you have ever had Manju from Shuei-Do Sweet Shop in Japantown in San Jose, or Butter Mochi from Hawaii and liked it…you’re going to love these. **I recommend to use metal muffin tin instead of silicone muffin pan for this recipe to achieve crispy exterior. Place a saucepan over medium heat and pour the full can of coconut milk into it. Has anyone used different brands of sweet rice flour? Storage Freeze for up to 2 months. This recipe is combining several mom’s favorite ingredients (shredded coconut, sesame, glutinous rice) in one with the inspiration of famous TCB mochi muffin and Snixy Kitchen’s butter mochi cupcakes recipe. The crispy thin layer crust exterior and soft-chewy interior. These freeze well whole, but don’t put them in the fridge! Happy baking, let me know how it turns out! Your email address will not be published. Roll the mixture into 1-inch balls and set them on a plate so they aren’t touching. Have you tried Third Culture Bakery’s mochi muffin or Hawaiian butter mochi? It can be flavored, baked, steamed, fried and made into countless delicious treats both sweet and savory. 1/4 cup coconut oil (melted) and more for grease muffin tin, 1 can (13.5-13.66-ounce) full-fat coconut milk, 3 tablespoons each, black or white or mix sesame seeds, for topping. Thanks snixy!! I’m going to be candid. I’d start with 1/2 tablespoon to the recipe added after you have combined the wet and dry ingredients. Just for your viewing pleasure here is Mitsuo Nakatani, Japanese Mochi Master. Cook, swirling, until the foam subsides and the butter turns golden brown and begins to smell nutty, about 4 minutes. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined. Most recipes looked like they used the Butterfly brand Pandan paste-extract. To test them, use a knife to poke the center of a muffin. The first batch was baked  for 60 minutes. Stir the leaves for a minute in the coconut milk and then remove from the stove. Change ). This ultra-moist gluten-free vanilla cake recipe has a light and tender buttery crumb. Boom, done. I had contacted Third Culture Bakery and they said the same, freeze don’t refrigerate! Regular butter mochi baked in a pan will rise but then fall resulting in a flat finished product although it usually falls as it is cooling not while in oven.