Tropical Mochi Muffins
A delicious, gluten-free mochi muffin, chewy, moist, and flavored with guava nectar and citrus.
Ingredients
- ½ cup butter melted, if using unsalted butter, add 1/4 tsp salt to dry ingredients
- ¾ cup granulated sugar
- 1 cup coconut cream or full fat coconut milk
- 1 tsp vanilla extract
- 2 eggs room temperature
- Zest of 1 orange preferably Cara Cara oranges
- 1 cup guava nectar substitute mango, passion fruit, or tropical fruit blend nectar or orange juice (Cara Cara)
- 2 cups sweet rice flour
- 2 tsp baking powder
Guava Icing
- 2 tbsp Guava Nectar Substitute mango, passionfruit, or tropical blend, or orange juice.
- 2 tbsp coconut milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Zest of 1 orange optional
- poppy seeds, shredded coconut, black sesame seeds, orange zest garnish
Instructions
- Preheat oven to 350 degrees F. Grease one 12-cup standard muffin tin.
- Sift the sweet rice flour and baking powder into a small bowl and set aside.
- Add melted butter, sugar, and coconut milk to a large bowl. Mix until combined.
- Add the vanilla extract and eggs. Mix until combined.
- Add the guava nectar and zest. Mix until combined.
- Into the wet ingredients. Mix until a wet batter forms. It should be a pretty loose consistency.
- Scoop batter into the muffin pan. Tap the muffin pan 1-2 times on a flat surface to get rid of the air bubbles.
- Bake for 40-45 minutes until the edges start to brown. For a crispier edge, bake 45-50 minutes. Don't go much longer as it may make the inside drier and a little tougher.
- Cool for 10 minutes in the muffin pan before removing.
Icing
- While the muffins cool, make your icing. Place powdered sugar In a small bowl. Add coconut cream or milk, nectar, vanilla, and a pinch of salt. Stir with a whisk until completely blended.
- When muffins have cooled, remove from pan. Dip the top of each muffin into the icing and place on a wire rack. Sprinkle with sesame seeds, poppy seeds, shredded coconut. The consistency of the icing should be thin enough to dip but thick enough that it doesn't all run off the muffin top. A little bit will roll down the side of the muffin. That's okay!
- The icing is optional. If you don't use it, sprinkle the muffins with sesame seeds or flaked coconut before baking.
Notes
This recipe can be easily halved!
Icing is optional.
I like using coconut cream instead of milk. I think the muffins are little denser, richer and chewier with cream instead of milk. Don't use lite coconut milk.
Play with flavors. Any nectar or juice would work. If you can find Hawaiian Sun Juice Drinks they have a variety of flavors including island favorite, POG (Passionfruit. Orange and Guava).