I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.
Mini muffins or mini cupcakes can be made with this recipe. These little treats are fun to make, and definitely fun to eat. They are gluten free, which can be served to all your guests. How great is that, right?
Mochi cake is traditionally made with mochiko, refined flour made from short grain white rice also referred to as short grain sticky rice. Mochiko is sweet rice flour and therefore This flour is mostly used in desserts, but it is also used as a binder much like cornstarch. Because of its binding potential it is used in many dishes including kimchi. Check out this recipe for Classic traditional kimchi.
Generally speaking, short grain rice contains more starch than longer grains, making them sticky or more effective as a thickening agent.
If you are really into Japanese cuisine, try this soup, you won't be disappointed, I promise. It is truly soup for the soul and is healthy due to being full of good bacteria. Hoto Japanese Rustic Noodle Soup. Vegan.
Mochi is a Japanese dessert with a spongy-sticky texture all its own. These mini muffins are perfect for parties where everyone won't be seated, because they work well as finger food and are also easy to make in advance. Every time I have served them; they vanish rapidly. It's just a fact: People love little cute food. They appear to be so small and simple, but their addictiveness is quickly revealed for your guests back again and again until there is nothing left but an empty platter!
Why mini?
As I previously mentioned, everyone loves to eat mini foods, however, you can bake regular-sized muffins, but then you won't get the desirable ratio of as much caramel crisp texture outside to the chewy inside. This ratio is key. You can also make these in a baking dish and cut them into squares, but it will take a couple of pans, because you don't want the squares to be taller than about half an inch.
Can I freeze them?
Yes, it's fantastic, you can make these ahead of time and freeze them using an airtight freezer bag until ready to serve. To prepare for the freezer, first bake and allow them to cool down until they reach room temperature. Next, place them in a freezer bag and you can keep them in the freezer for up to 6 months. When ready to use, just thaw and serve.
What about toppings?
Instead of the traditional streusel type swirls, these mini muffins are topped with roasted white or black sesame seeds or toasted shredded coconut.
How to toast shredded coconut?
Toasting coconut is a must here. To me, raw coconut has an odd, chewy texture that is really not pleasant. But when you toast coconut, it makes the coconut a really yummy crispy texture and brings out the coconut flavor. Very much similar to when you toast nuts.
Preheat your oven to 350ºF.
Spread your unsweetened shredded coconut the baking sheet pan in as thin and even layer as possible.
Bake your coconut for 2 minutes. Or until you see some light browning around the edges.
Give your coconut a stir.
Bake for 2 more minutes. If your coconut is not golden brown, add 1 more minute.
Once your coconut is golden brown and toasty, you’re done! Keep your toasted coconut in airtight container or Mason jar.
Let's do it...
Prep time: 5-10 minutes
Baking time: 25 minutes
Total time: 30 minutes
Author: Inna of innichkachef.com
Yield: About 3 dozen mini muffins
Ingredients for the muffins
1 and 1/2 cups mochiko flour
1 tsp baking powder
1/4 teaspoon pink salt
1 large egg
1 egg yolk
1/2 teaspoon vanilla extract
One can 14-oz. unsweetened coconut milk
1 and 1/2 cups coconut sugar
1/4 cup of coconut oil (melted)
Zest of 1 lime
1/2 cup shredded, toasted coconut (optional)
Ingredients for the topping (optional)
1/4 cup shredded coconut
2 tablespoons white or black sesame seeds
Directions
1. Preheat the oven to 350F. In a bowl mix together rice flour, baking powder, and salt. Set aside.
2. Line the mini muffin tins with mini paper liners.
3. In a separate mixing bowl, whisk the egg, egg yolks, coconut milk, and vanilla extract. Then whisk in the coconut sugar. Keep whisking until it is a creamy consistency. Next, add the coconut oil and lemon zest. Then add in shredded coconut and mix.
4. Add the wet ingredients on top of the dry ingredients and stir until just combined.
5. Pour the batter into the prepared muffin liners, filling up each muffin cup to 3/4 cup full. Sprinkle with sesame seeds and shredded coconut.
6. Bake for 25-30 minutes. Cool at least 15 minutes, before popping them out.
If you do not serve them all right away, store them in an airtight container in the fridge for 5 days, or freeze.
I like to enjoy them with a cup of matcha tea.
I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.
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