I used cocoa powder, coconut milk, and cinnamon and then put shredded coconut on top. I know the crunch would be gone, but does anything else happen texture wise? Place 1½ cups (300 g) sugar and 6 Tbsp. Foodiemmk, sweet rice and jasmine rice are nothing alike. Not too strong and not too weak. I really liked the contrast between the edge and centers, so will focus on cupcakes. Unusual and delicious combination of crunch and gooey centers. Very easy and forgiving recipe. Two things in the recipe I would change (though my husband said to leave it be, it is already perfect). ), Butter Mochi, Butter Mochi Recipe, Hawaiian Butter Mochi, Mochi Cake. I will try it with matcha and cardamom next. Store in an airtight container in the refrigerator for up to 2 weeks. Pour the batter into the baking pan. Full disclosure...I have eaten 4 already and they came out of the over 40 minutes ago. What’s the Difference Between Mochiko and Regular Glutinous Rice Flour? Bake for 1 hour or until the cake turns golden brown. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) ground spice of choice (such as cinnamon, cardamom, or turmeric), ¼–⅓ cup unsweetened shredded coconut or sesame seeds. At 45 minutes, the cupcakes were just on the okay side of a bit scorched due to the sugar lining of the pan. I will be trying it next time in a square tin, to try and mimic the way a brownie gives you different textures between the edges and the centre. Let cool completely. Just made this, and my goodness it was amazing. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. I made the cupcake version but it didn’t come out to the same consistency as butter mochi (spongey, glutinous texture). Next time I will use less sugar. Store in an airtight container at room temperature for up to 3 days. Powered by the Parse.ly Publisher Platform (P3). I'll either leave them out or put them on top of the coconut topping, to see if that helps hold them aloft. Just made this, and my goodness we loved it. I think it’s because it only calls for 2 eggs and 1 can of coconut milk rather than 4 eggs and 1 can coconut milk&1 can evap milk like the usual butter mochi recipe I make (the Filipino/Hawaiian version my family uses). As for me, I have a feeling the cake will not last 5 days in my kitchen. It added a unique value to this mochi dessert that my family loved and that I have never had in traditional mochis of Japan, Taiwan, and China. glutinous sweet rice flour or 3 Tbsp. I think I would only use 1 cup of sugar. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Accidentally bought canned condensed coconut milk (i assume unsweetened, since it would say so if it were sweetened, right?). Mochi donuts are usually glazed. If there are bubbles on the surface, simply pop them out with a toothpick. Make sure there are no lumps in the batter before baking. https://www.epicurious.com/recipes/food/views/mochi-cake-any-way-you-want-it You can add ube extract for purple color ube mochi, or add matcha powder for green tea matcha butter mochi. Made from glutinous sweet rice flour, it’s naturally gluten-free. We enjoy the solid yet gooey chew of this mochi more than the less dense nature of the chew in traditional Hawaiian butter mochi. I'm eager to try other variations; perhaps matcha and Ovaltine for a malted green tea flavour. I did take others’ suggestions and used only 1 cup of sugar. butter in a large bowl. Based on Hawaiian butter mochi, this highly adaptable version can even be made dairy-free by using coconut oil and coconut milk. We love these. I'm still trying to decide whether the extra work of oiling [we used cooking spray btw]/sugaring the tins + cleaning them all out afterwards, if that was worth the delightful muffin texture (if the texture lasted longer than one night, I'd say definitely).