Name: Butter Mochi Cupcakes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Cuisine: Hawaiian
Ingredients: 55 g Unsalted butter (1/4 cup); 170 g Coconut milk (3/4 cup); 240 g Whole milk (1 cup); 2 Eggs; 225 g Glutinous rice flour (1 3/4 cup); 200 g Granulated sugar (1 cup); 1 tsp Baking powder; Butter; Rice flour/Semolina flour

Butter Mochi Cupcakes

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4.9 from 14 reviews

Soft, sweet and chewy mochi with a crisp exterior. These Hawaiian butter mochi cupcakes are the perfect combination of textures for a glutinous rice treat!

Author: Catherine Zhang
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 12 1x
Category: Mochi
Method: Easy
Cuisine: Hawaiian

Ingredients

Scale

55 g Unsalted butter (1/4 cup)
170 g Coconut milk (3/4 cup)
240 g Whole milk (1 cup)
2 Eggs
225 g Glutinous rice flour (1 3/4 cup)
200 g Granulated sugar (1 cup)
1 tsp Baking powder
Butter
Rice flour/Semolina flour

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Instructions

Preheat the oven to 180C/365F
Brush the cupcake tins with butter and dust with rice flour/semolina
In a large, microwave safe bowl combine the coconut milk and butter, heat in the microwave for 1 minute
Add the milk and 2 eggs, whisk until combined
In a medium sized bowl combine the glutinous rice flour, sugar and baking powder
Add the dry ingredients to the wet ingredients and whisk until smooth
Distribute the batter evenly between 12 holes of a cupcake tin
Top with desiccated coconut and bake for 45 minutes, or until golden brown
Remove and cool

Find it online: https://zhangcatherine.com/butter-mochi-cupcakes/