Butter Mochi Mini Muffins
Ingredients
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nonstick cooking spray
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1 cup sweet rice flour
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¾ teaspoon baking powder
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½ teaspoon salt
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4 tablespoons unsalted butter
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⅔ cup coconut milk
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½ cup evaporated milk
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Grease the pan
Lightly coat the mini muffin pan with nonstick cooking spray.
nonstick cooking spray
mini muffin pan
Whisk together dry ingredients
In a medium bowl, whisk together glutinous rice flour, baking powder and salt. Set aside.
1 cup sweet rice flour
¾ teaspoon baking powder
½ teaspoon salt
medium bowl
measuring cups
whisk
measuring spoons
Brown the butter
Melt the butter in a medium pot set over low heat. It will begin to bubble, then foam, and then it will begin to brown. When it starts to foam, whisk the butter constantly to ensure even browning. Once the foaming subsides a bit and the butter starts to brown and smell nutty, immediately remove the pot from the heat. Continue to whisk the butter off the heat for one minute to prevent burning from carryover cooking. Place the pot on a heat-proof surface, away from the stove, to continue the recipe.
pot
4 tablespoons unsalted butter
Add the coconut milk, evaporated milk, and sugars
To the pot with the butter, add the coconut milk, evaporated milk, sugar and brown sugar. Whisk until combined and the sugar begins to dissolve.
⅔ cup coconut milk
½ cup evaporated milk
⅓ cup sugar
⅓ cup dark brown sugar
liquid measuring cup
Add egg and vanilla
Add the egg and vanilla and whisk until smooth.
1 large egg
½ teaspoon vanilla extract
Add the dry ingredients
Add the dry ingredients. Whisk until no lumps remain.
Fill the mini muffin pan
Pour the batter into a large liquid measuring cup or spouted bowl. Divide the batter evenly between the mini muffin wells. The batter should reach just under the rim of each well.
liquid measuring cup
Bake the mochi muffins
Place the mochi on the middle shelf of the June Oven. Bake the mochi for 26 minutes, until deep golden brown on top and an inserted skewer comes out with a few moist crumbs attached. June will notify you when the muffins are ready.
June Oven
Serve the mochi muffins
Remove the mochi muffins from the June Oven and let cool in the pan for 5 minutes. Invert the muffin pan to release the muffins. You may need to use your fingers to help release the muffins from the pan, but they should come out fairly easily. Serve warm or at room temperature.