Mer's Matcha Butter Mochi
Why I Love This Recipe
time consuming but worth it
Ingredients You'll Need
1 box mochiko sweet rice flour
2 tsp. baking powder
1/2 tsp. kosher salt
2 cups sugar
1 Tbs. matcha powder
4 large eggs
1 can coconut milk
1 can evaporated milk
1 stick unsalted butter, melted and cooled
Preheat the oven to 350 degrees
Stir together the mochiko flour, baking powder, and salt in a small bowl. Set aside. Stir the matcha powder into the sugar so it does not clump in the batter.
Whisk together the eggs, coconut milk, and evaporated milk until combined
Whisk the sugar/matcha into the wet ingredients, followed by the mochiko flour mixture.
Gradually stream in the melted butter while whisking the batter, it should be smooth and free of any lumps.
Oil 2 mini muffin tins OR 1 large muffin tin OR 1 8 x 8 inch baking pan. Keep in mind that there will be different bake times for different sizes when baking
Scoop the batter into the muffin tins (mini or large) to fill about 3/4 of the way to the top. OR- pour all the batter into the 8x8 baking pan
Bake until the edges are golden and the center is set, about 15-20 minutes for minis, 20-25 minutes for large muffins, and 40-50 minutes for a baking pan.
Allow to cool in pans before turning out and serving or slicing up.