Makes 24 butter mochi muffins
- 1 tbs matcha powder
- 1 c white chocolate chips
- 1/2 c unsalted butter, melted (set a little bit aside to grease your muffin tins)
- 4 c mochiko sweet rice flour
- 2 c coconut palm sugar (or dark brown sugar)
- 4 tsp baking powder
- 1/2 teaspoon kosher salt
- 2 (13.5-13.66-ounce cans) full-fat coconut milk
- 4 large eggs, room temperature
- 3 tsp vanilla extract
- White and/or Black sesame seeds for garnish
- Preheat oven to 350°F and place the oven rack in the middle of the oven.
- Generously grease the sides and top of a 12-cup muffin tinwith soft butter.
- In a medium bowl, whisk together the sweet rice flour, coconut palm sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the melted butter, coconut milk, eggs, and vanilla.
- Slowly add the dry ingredients to the wet ingredients and continue mixing until completely combined. The batter should be thick and dense.
- Divide the batter among the prepared muffin tin, filling each cup all the way to the top. Gently tap the muffin tin on your table to level out the top of each cup.
- Sprinkle the tops of each muffin tin cup with black and white sesame seeds.
- Bake for 25-55 minutes until the top is brown and crispy and the cake springs back when poked with a finger. (The baking time will depend on your oven! Just to be on the safe side, I check my mochi muffins at the 20 minute mark by poking the center of one muffin with a toothpick. If your toothpick comes out with some batter sticking to it, place the muffin tin back in the oven and watch it closely from there.
- Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
- As your mochi muffins are cooling, prep your matcha drizzle over a double boiler. Place your white chocolate chips into the top portion of your double boiler and stir until it's completely melted. Remove from heat.
- Sift your matcha powder into your white chocolate and mix until it completely incorporated. Use a fork to drizzle the top of each mochi muffin with your matcha drizzle. Allow to cool for 30 minutes. If you can't wait 30 minutes, feel free to treat yourself to one warm matcha-drizzled mochi muffin — it will taste just as delicious, but I should warn you that it will get messy. Have a napkin ready!
- Enjoy once the matcha drizzle has solidified!
- Store in an airtight container for up to 4 days (do not refrigerate your mochi muffins).
Which grade of matcha should I use?
We recommend using our Culinary Grade Matcha for all of your culinary needs. It is ground from second harvest tea leaves which makes it a versatile ingredient for blended preparations like lattes, smoothies, and baked goods - providing beautiful color and rich, distinctive flavor.