If you love the outer part of Japanese ice cream mochi, you'll enjoy these mochi muffins. They have the same fantastic chewiness, without the brain freeze! and the perfect sweet bite. We threw in some Filipino flair with the ube (purple yam) and shredded coconut.
Ingredients (makes 6 dozen mini muffins)
2 cups granulated sugar
4 eggs
1 12oz can evaporated milk
1 13.5 oz can coconut milk
1 tsp ube extract
1/2 cup melted butter
1 lb (16 oz) glutenous rice flour
2 tsp baking powder
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut
1/3 cup ube jam
Powdered sugar (for dusting)
Kitchen Tools
Mini muffin pan (if not silicone, use cupcake liners too!) - If you wish, you can also use a 9" x 13" baking pan instead (just adjust cooking timing to 1 hour and cut into squares once cooled).
Instructions
Preheat oven to 325 deg F.
In a large mixing bowl, whisk the sugar and eggs until even.
Whisk in the evaporated milk, coconut milk, and ube extract.
Whisk in the melted butter and ube jam.
Slowly sift in the glutenous rice flour, baking powder, and salt to the batter, whisking continuously.
Using a spatula, fold in the shredded coconut.
Line the muffin tin with cupcake liners (skip this step if using a silicone tin).
Bake for 35 minutes, until a toothpick comes out cleanly from the center.
Let cool to room temperature. Dust with powdered sugar and enjoy!
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