Chocolate Mochi Muffins


4.5 from 2 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Diets:

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Serves: 12

Ingredients

  • 150 gram (1 cup) mochiko, or Thai sticky rice flour
  • 200 gram (1 cup) sugar
  • 1 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter
  • 1/2 cup (100 gram) semi sweet chocolate chips
  • 12 ounce (1 1/2 cup) milk, or coconut milk
  • 1 teaspoon vanilla
  • 1 egg

Instructions

  1. Preheat oven to 350 Fahrenheit (180 Celsius). Lightly grease a standard 12 cup muffin pan.
  2. In a mixing bowl, sift together mochiko, sugar, and baking soda.
  3. In a sauce pot, melt butter and chocolate chips. Take it off the heat, then stir in milk/coconut milk, vanilla, and egg.
  4. Slowly pour in chocolate mixture into the mochiko mixture. Whisk until the batter is smooth. The batter will be pretty thin.
  5. Divide batter into muffin pan, they should be close to level. Bake in the preheated oven for 18-20 minutes, or until no longer jiggles. (*)
  6. Remove the pan from oven, and place on a wire rack. After 15 minutes, gently remove the muffin from pan. Serve immediately. Store any leftovers in an air-tight container for up to 3 days in room temperature.

Notes

  • (*) You can use a square 8"x8" pan to bake this. It will take about 55 to 60 minutes to bake in the same temperature.

Another great recipe by https://vforveggy.com.