Butter Mochi Cupcakes Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
• Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
• Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
• Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
• Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
• Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9x2" pan.
• In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
• In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
• Make a well in the dry ingredient and incorporate the liquid ingredients.
• Stir in melted butter.
• Pour into pan, and tap pan to settle batter.
• Bake for 45-60 minutes until golden brown.
• Cool at least 2 hours before cutting.

Steps:

• Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper.
• Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles.
• Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan.
• The mochi is delicious plain, but you can add a glaze if you'd like: Mix the confectioners' sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you'd like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you'd like, and let stand until set.
• Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.

Steps:

• For the cups: Preheat the oven to 350 degrees F. Prepare two cupcake pans with cupcake liners.
• In a stand mixer fitted with a paddle attachment, mix the sugar, flour and baking powder at medium speed. Then add the milk, eggs, butter and coconut milk, and mix until smooth.
• Fill the cupcake liners to the top. Bake until golden brown, 45 minutes to 1 hour. Set aside to cool.
• For the pudding: Mix the sugar, cornstarch and salt in mixer at medium speed. Then slowly add coconut milk and mix until smooth. Transfer the mixture to a small pot, and cook on the stovetop over medium heat until thickened, 3 to 5 minutes. Cool and set aside.
• To assemble, add a dollop of the cooled haupia pudding on top of the cooled butter mochi cups. Then it's ready to be served. Enjoy!