1.25cupsmilk, I like whole but lowfat, skim and alternative milks will workto soak Cinnamon Toast Crunch
1/2can of coconut milk200ml I prefer full fat coconut milk
1/4cupunsalted butter melted
1Tbspmaple syrup or Golden Syrup
1teaspoonvanilla extract
The Dry Stuff
1/2box Mochiko sweet rice flour (glutinous rice flour)254 g
1cupbrown sugarpreferably dark brown
1/4teaspoonkosher salt
1tspbaking powder
1-1.25cupsCinnamon Toast Crunch Cerealto soak in milk
Topping
1cupCinnamon Toast Crunch Cerealfor topping
2tbspunsalted butter, melted
unsalted butter to grease pans
Instructions
Soak 1.25-1.5 cups of milk with Cinnamon Toast Crunch for at least an hour or overnight. Strain milk into a measuring cup. You should have 1 cup. If it is less than this, use extra coconut milk to make up the difference,
Preheat an oven to 350° F. Generously butter an 8x8 baking pan. For muffins, butter a 12-cup muffin tin.
In a separate mixing bowl, mix together rice flour, brown sugar, baking powder, and salt. Set aside.
Mix wet ingredients in large bowl, 2 large eggs, 1 cup milk (soaked in Cinnamon Toast Crunch), coconut milk, maple syrup, and vanilla extract. Blend until smooth.
Slowly pour dry ingredients into a bowl of wet ingredients, whisking as you pour until it becomes a smooth batter. Mix in melted butter into the batter until incorporated, then pour batter into the buttered pan. If making muffins, pour batter into each muffin tin approximately 7/8 full. Should fill 12 cups. Tap pans on the counter to release air bubbles.
Topping
Crush the extra Cinnamon Toast Crunch in a small bowl and add melted butter. Stir to coat cereal with butter. Pour onto a small baking sheet and bake at 275 degrees for 20 minutes or until toasty and fragrant. Remove and cool.
Sprinkle toasted cereal on batter just before baking. You can forego the toasting of the cereal but you lose some of the crispiness.
Da Finish
Cake pan mochi: Bake for approximately 60 minutes until golden brown and set. Stick a toothpick or bamboo skewer in, it should go in smoothly and come out without any sticky stuff. If you like your mochi a little more set bake a bit longer. The less time you bake the gooey-ier your mochi will be.For muffins bake approximately 40-45 minutes.
Once cool, sprinkle powdered sugar on mochi before serving. Slice cake into squares like brownies and serve.
Will keep a couple of days at room temp. Do not refrigerate. Mochi is freezable.