Mini Mochi Cakes Recipe
This simple and not-to-sweet dessert is perfect for any time you’re wanting a dense chewy cake.
Mini cupcake pan
Large mixing bowl
- 2 cup mochiko (glutinous rice flour)
- 2 cup strawberry milk
- 3/4 cup sugar
- 2 eggs
- 1/3 cup butter
- 1 tsp vanilla extract
- Confectioner’s sugar for dusting
Preheat oven to 350F.
Grease your mini cupcake pan (or whatever pan you'd like to use).
In a large bowl, mix butter, sugar, eggs, vanilla and milk. Slowly pour in the rice flour while continuously mixing with the other hand. It may look a little lumpy but continue to whisk and it'll smooth out.
Pour the batter into the greased pan.
Bake for about 30 minutes or until the edges are lightly browned and a toothpick comes out clear.
Dust with confectioner's sugar and enjoy!!
- You can substitute the strawberry milk with regular milk. However, the strawberry milk adds a very subtle sweetness.
- If you like sweeter treats, use 1 cup of sugar. The recipe only calls for 3/4 cup of sugar, which gives it just a hint of sweetness.
Calories: 114kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 37mg | Potassium: 42mg | Fiber: 1g | Sugar: 7g | Vitamin A: 132IU | Calcium: 27mg | Iron: 1mg