Mini Mochi Cakes Recipe
This simple and not-to-sweet dessert is perfect for any time you’re wanting a dense chewy cake.
Servings: 24
Calories: 114kcal
Equipment
- Mini cupcake pan
- Large mixing bowl
- Whisk
Ingredients
- 2 cup mochiko (glutinous rice flour)
- 2 cup strawberry milk
- 3/4 cup white granulated sugar
- 2 large egg
- 1/3 cup butter softened
- 1 tsp vanilla extract
- Confectioner’s sugar for dusting
Instructions
- Preheat oven to 350°F.
- Grease your mini cupcake pan (or whatever pan you'd like to use).
- In a large bowl, mix your wet ingredients: 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!!
Notes
- 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.
Nutrition
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