![]() ![]() To make this coconut flavor enriched mochi dough, you’ll need:Ĭoconut milk (carton package or homemade, but not from a can)Īfter mixing all of the mochi dough ingredients together to form a very smooth runny mixture, you can either cook it in a microwave oven or a steamer. It can be easily replaced by my favorite zero calorie natural sweetener, stevia. Most recipes I have found use sugar to sweeten the mochi. Adding the tropical coconut and mango flavors into the glutinous rice desserts is common in South China. Glutinous rice flour, also called sweet rice flour, is a popular ingredient in many Asian desserts, such as mochi, daifuku, sweet rice dumplings, mini pumpkin rice cake, snow skin moon cakes, etc. One word of warning: You may experience an exhilarating out of body effect after biting into one of these treats. It has a rich coconut flavor and a tropical mango fruit filling. The dough is made from glutinous/sweet rice flour. They also make an ideal finger food for parties. These darling little snowballs are crazy delicious as well as sugar-free, gluten-free, and vegan. ![]() Your choice.What kind of chilled wild desserts do you visualize on a hot summer day? I had a vision of this tropical coconut and mango mochi treat. Shorter baking time insures a gooey, chewy texture while baking the muffins longer would make them cakier and less chewy. Baking time is in the range of 32-35 minutes. I used flaked coconut since I did not have shredded which I would have preferred. Garnish with coconut or with sesame seeds., both give an extra layer of texture. This will make approximately 8 muffins, not too many. The batter is pourable, use either a scoop or pour into buttered muffin tin cups. Literally, 5 minutes of prep and then into the oven. Add wet ingredients to the dry, stir a couple of times, done. By using mango tea, the flavor is very subtle, you could use mango juice or puree for a more pronounced flavor or fold in bits of fresh mango (baking time will be on the long side due to moisture from the fruit). I brewed a strong cup of mango tea, and combined it with coconut milk, butter, and egg. I like coconut milk, especially with mango. If you don’t have coconut milk you can use evaporated milk, or regular milk. You can crush the mango pieces with a rolling pin or drop it in a mini food processor or blender. A bowl, a spoon, or spatula, and you are in business. The beauty of Mochi Muffins is they are REALLY easy to make. I pulled out a box of Mango Tea I had bought in Seoul, freeze-dried mango chips from TJ’s, coconut milk and a box of Sweet Rice Flour. I thought Mango Sticky Rice, one of my favorite desserts, could I morph it into a mochi muffin? Let’s Do This The proverbial Newton’s apple epiphany popped in my head, tea, mango, coconut, hmmm. I love Milk Tea, apparently, so do lots of people judging by the number of Boba places in the South Bay. ![]() The Milk Tea Muffins from Match Berry Kitchen caught my eye. A quick search yielded an array of flavors folks have tried, ube, chocolate, and milk tea. I decided I needed to expand my horizon and try different flavorings for the mochi muffins. For good reason this recipe is popular, the muffins are chewy, dense, moist and delicious. One of the most popular posts on 3Jamigos is Muffin been the Mochi that Caught My Eye (Butter Mochi Muffins) I stumbled upon the original recipe on Snixy Kitchen, a gorgeous site focused on gluten-free baking and cooking. ![]() Jump to Recipe Print Recipe More Mochi Madness ![]()
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