Mochi Muffins

• servings: 12 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

¼ cup unsalted butter, melted

1 (13.5 oz) can coconut milk

½ cup sweetened condensed milk

2 large eggs, room temperature

2 cups Mochiko sweet rice flour

1 cup brown sugar

2 tsp baking powder

½ tsp salt

2 tbsp matcha powder

¼ cup hot water

white sesame seeds (optional)

Directions

Preheat the oven to 350°F. Generously grease the muffin tin with butter or cooking spray.

Melt butter in a small pot over medium heat. Once butter is melted, turn the heat off. Add coconut milk and condensed milk, whisk until combined. Then add eggs, and whisk until well combined. Set the wet ingredients aside.

In a small bowl, mix matcha powder with hot water. Set aside.

In a large bowl, prepare dry ingredients by combining sweet rice flour, brown sugar, baking powder, and salt together.

Slowly add the wet ingredients into the dry ingredients, whisking constantly until well combined. Then add match mixture and mix until no lumps.

Fill muffin tins with batter up to just below the rim. Bang the muffin tin onto the counter a few times to get rid of air bubbles. Top the muffins with sesame seeds (optional).

Bake for 20-25 minutes, or until the edges are golden brown.

Allow the muffins to cool completely before serving. The muffins get chewier as they get cooler.