Mochi Muffin

Mochi Muffin

Crispy in the outside, chewy in the inside. The best of both worlds!

If I had to pick one dessert to eat forever, mochi would be high on my list. This chewy, sweet treat is not only delicious but also incredibly versatile. One of the best things about making mochi at home is that it can easily be dairy-free without sacrificing any of its signature richness or flavor. With endless flavor possibilities—like ube, mocha, or even matcha—it’s a dessert that never gets boring.

Today, I’ll share my favorite classic mochi recipe and how you can make it your own with fun and creative flavor twists!

Why Mochi Is the Ultimate Dessert

Mochi’s appeal lies in its simplicity. The chewy texture of Mochiko sweet rice flour combined with a touch of sweetness makes it the perfect base for all kinds of flavors. Whether you prefer ube, mocha or even the classic flavor, there’s a way to customize this dessert to match your taste.

Plus, with just a few ingredient swaps, it’s super easy to make mochi dairy-free, so everyone can enjoy it.

Ingredients:

• 2 large eggs

• 1 can (13.5–13.66 oz) of full-fat coconut milk

• 1 tsp molasses (optional)

• 2 tsp baking powder

• 1 cup of brown sugar (200 grams)

• 1/2 tsp kosher salt

• 2 cups Mochiko sweet rice flour (260 grams) If you can’t find, use glutinous rice flour

• 1 1/2 tbsp black sesame seeds, toasted

• 1 1/2 tsp vanilla extract

• 1/4 cup unsalted butter (or dairy-free alternative)

1. Prepare Your Oven and Muffin Tin:
   Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line it with cupcake liners.

2. Melt the Butter:
   Place the butter in a microwave-safe bowl. Microwave in 15-second intervals until fully melted. Set aside to cool slightly.

3. Combine Dry Ingredients:
   In a separate bowl, sift together the Mochiko sweet rice flour, baking powder, brown sugar, and kosher salt. Mix well.

4. Mix Wet Ingredients:
   In a large mixing bowl, whisk together the cooled butter, coconut milk, eggs, vanilla extract, and molasses (if using) until smooth.

5. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth.

6. Fill the Muffin Tin:
   Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

7. Top with Sesame Seeds:
   Sprinkle a generous amount of toasted black sesame seeds over the top of each muffin.

8. Bake:
   Bake in the preheated oven for 35–40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Serve:
   Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days. Enjoy!

xx,

mc