Matcha mochi muffins (gluten free)

by Helen Wang

Prep 15 minutes
Cook 40 minutes
55 minutes total

1

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

2

Melt 0.25 cup unsalted butter in a small pot over medium heat. Once melted, turn off the heat. Add 1 can coconut milk and 0.5 cup sweetened condensed milk, whisk until combined. Add 2 large eggs and whisk until well combined. Set this wet ingredient mixture aside.

3

In a small bowl, mix 2 tbsp matcha powder with 0.25 cup hot water. Set aside.

4

In a large bowl, combine 2 cup Mochiko sweet rice flour, 1 cup brown sugar, 2 tsp baking powder, and 0.5 tsp salt.

5

Slowly add the wet ingredients from step 2 into the dry ingredients from step 4, whisking constantly until well combined. Then add the matcha mixture from step 3 and mix until no lumps remain.

6

Fill muffin tins with the batter up to just below the rim. Bang the muffin tin onto the counter a few times to remove air bubbles. Top the muffins with to taste white sesame seeds if desired.

7

Bake for 40-45 minutes, or until the edges are golden brown.

8

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

Servings

muffins

0.25 cup unsalted butter, melted

1 can coconut milk

0.5 cup sweetened condensed milk

2 large eggs, room temperature

2 cup Mochiko sweet rice flour

1 cup brown sugar

2 tsp baking powder

0.5 tsp salt

2 tbsp matcha powder

0.25 cup hot water

to taste white sesame seeds(optional)