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Mini Coconut Mochi Cupcakes

Published on January 13, 2016 by Angela Chu 21 Comments

mini coconut mochi cupcakes

For a long time, I could not find Mochiko rice flour sold at any grocery store, not even at asian supermarkets. Now looking back, I probably was not looking hard enough. Last time I was at T&T supermarket, I found Mochiko being sold and was very happy about it.

The most popular thing to make with Mochiko is mochi of course, and I was so excited to have the proper ingredients to make it! I knew that I wanted to make a coconut mochi because my mom and I absolutely LOVE coconut; we will eat it in almost any form.

mini coconut mochi cupcakes

I got this recipe from Wild Wild Whisk and made some modifications to it and am loving the results. The texture of these little mochi cakes are chewy while still remaining tender. They smell so delicious because of the butter, egg and coconut and are not too sweet; so perfect for an afternoon snack with a cup of tea or coffee. ☕ A quick note to mention is that if you do not have any coconut milk, you can sub it for some full fat milk or half and half, then add about a quarter tsp of coconut extract to the batter.

These Mini Coconut Mochi Cupcakes are so easy to prepare and I use a BabyCakes mini cupcake pan to bake them in. If you don’t have a mini cupcake tin, you can always pour it into an 8×8 pan and bake it in there instead, then cut it up into squares to serve. When eaten warm, the mochi cakes are more cake-like and soft, but when cooled, they are more mochi-like, while still being tender.

Here is the recipe and I hope you will try these because they are just too fabulous and delicious to pass up!

Happy chewing ?

4.8 from 4 reviews
Mini Coconut Mochi Cupcakes
 
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
A quick, chewy and tropical treat for your taste buds.
Author: Angela Chu
Serves: 12 mini mochi cakes
Ingredients
  • ⅔ cup (105 g) of Mochiko flour
  • ½ teaspoon baking powder
  • A pinch of salt
  • ½ cup granulated sugar
  • 1 egg
  • ½ cup coconut milk (can substitute with ½ cup full fat milk and ¼ tsp coconut extract)
  • 1 tablespoon of melted butter
  • ¼ teaspoon vanilla extract
  • ¼ cup unsweetened coconut flakes
Instructions
  1. Preheat Babycakes mini cupcake machine.
  2. In a small bowl, whisk together the Mochiko and baking powder along with a pinch of salt.
  3. In a medium bowl, whisk together the sugar, egg, coconut milk (or regular milk and coconut extract), melted butter and vanilla extract.
  4. Dump the dry ingredients into the wet ingredients and stir until well combined.
  5. Place one tablespoon of batter into each Babycakes cupcake cavity and bake for 8-10 minutes until they are puffed and a toothpick inserted into their centre comes out clean.
Notes
If you don't have a Babycakes cupcake machine, then preheat an oven to 350 F and line mini cupcake tins with paper liners OR line a 8x8 tin with parchment paper. When scooping the batter, put one tablespoon of it in each mini cupcake tin or pour it all into a 8x8 baking tin. Bake for 10-15 minutes in the mini cupcake tins or 8x8 baking tin until they spring back to the touch and a toothpick comes out clean.
3.5.3208

 

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Filed Under: Cakes and Cupcakes Tagged With: asian, cake, coconut, mochi

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Comments

  1. Gina says

    August 19, 2021 at 2:44 am

    I made this recipe twice with a few tweaks. I was “generous” with my 1/2 tsp of baking powder. Instead of butter, I used 2 tbs of coconut oil. I wanted to add red bean paste filling, so I put the batter in a standard muffin pan. I put about 1 tbs of batter into 6 cavities, added a tsp of red bean paste filling, & topped the cavities with the rest of the batter. I sprinkled toasted coconut on top. The end result was AMAZING. I did not get a flat top like your pic. I had a small dome on top, which looked cute w/ the toasted coconut. Baking time was about 24 min. (BTW, the 1st time I made this, I mixed it up and did 4 standard size muffins – using mango curd filling and 4 mini-muffins – plain. Everyone loved it. This recipe is very kid-friendly-if they are into coconut! Thanks for an awesome recipe, Angela!

    Reply
    • Gina says

      August 19, 2021 at 2:44 am

      Sorry, forgot to rate your recipe

      Reply
  2. Gina says

    August 14, 2021 at 11:56 am

    I made this recipe yesterday, with slight modifications, Instead of 1 tbs melted butter, I substituted 2 tbs of coconut oil. I was “generous” with the 1/2 tsp of baking powder. I poured about 1 1/4 tbs (used cookie scooper)of the batter into 4 paper liners of a standard muffin pan. Then I filled the 2 paper liners w/ some homemade red bean paste(Hong dough sha/Anko) and the other 2 paper liners w/ mango curd. Topped w/more batter- filled almost to the top. With the leftover batter in the mixing bowl, I filled 4 mini-muffin pan cavities. Sprinkled toasted coconut on top. The mini muffins baked for about 18 min. The 4 mochi muffin w/filling took about 25 mins to bake. (btw, I baked the 2 pans separately). When the regular muffins cooled off, I decorated the muffin tops w/ a floral pattern(using templates)with powder sugar on the mango filled muffins. On the red bean paste filled muffins, I sprinkled unsweetened cocoa powder. The mini-muffins were not flat like your pics. My mini-muffins had a cute dome on top. The muffins – all 3 variations were chewy and absolutely delicious. Very kid-friendly too – if they like coconut. Thanks, Angela. For a novice baker(Covid-hobby), your recipe was easy to follow. Looking forward to making this recipe again with different flavor combos!

    Reply
  3. Serena Chee says

    December 22, 2019 at 7:46 am

    Love this recipe. Tried using strawberry milk as different flavor option and turned out great. Going to try black sesame flavor.

    Reply
    • Angela Chu says

      December 23, 2019 at 10:04 am

      Glad you enjoyed the recipe, nice to hear that you made some cool variations as well 🙂

      Reply
  4. kelly says

    March 30, 2019 at 11:34 am

    Very easy and simple to make! The cupcakes were delicious. The outside is crispy and the inside chewy.
    The dough was kinda stiff so I added 1 tablespoon extra of coconut milk

    Reply
    • Angela Chu says

      March 30, 2019 at 12:07 pm

      So glad that you enjoyed these, Kelly 🙂 Good on you for making the modification, bon appetit!

      Reply
  5. Sara says

    December 7, 2018 at 6:46 pm

    Hi! Do these stay well over a couple of days?? How do I store them! Thanks

    Reply
    • Angela Chu says

      December 7, 2018 at 11:09 pm

      Hi Sara, I like to store these at room temperature in a sealed container. They will last about 3 days that way 🙂 if you refrigerate them, make sure to let them sit out for a bit before serving!

      Reply
  6. Seem says

    August 13, 2018 at 2:12 pm

    My daughter has been on a Mochi kick as of late. Made these last night. Quick and easy recipe. We all loved them! Definitely a keeper! Thanks for the recipe 🙂

    Reply
    • Angela Chu says

      September 15, 2018 at 4:47 pm

      Glad to hear that you enjoyed the recipe!

      Reply
  7. Alissa says

    April 22, 2018 at 1:38 pm

    I have made these now about 6 times and they get eaten within 1 hour of baking!! They are so good.

    Reply
    • Angela Chu says

      April 22, 2018 at 2:42 pm

      What a sweet message, I’m happy to hear that these are a hit 🙂

      Reply
  8. Lana Choi says

    March 21, 2017 at 2:00 pm

    Hi! What do you do with the coconut flakes?

    Reply
  9. Teresa says

    January 18, 2016 at 4:24 pm

    Those are so cute! I agree that they sound like they’d be perfectly coconutty.

    Reply
  10. Hira says

    January 16, 2016 at 8:13 pm

    These look adorable, Angela! Do you frost them, or eat them plain? Whichever way they look/sounds fabulous. 🙂

    Reply
    • Angela Chu says

      January 18, 2016 at 4:42 pm

      I like to eat them plain, and thank you Hira! <3

      Reply
  11. Justine @ JustineCelina.com says

    January 15, 2016 at 1:29 pm

    These are the cutest little things! I’m really intrigued by the Mochiko rice flour — I’ve never heard of that. I love to shop at TNT, sometimes I spend hours in there discovering new ingredients! I love the flavours here — I’ve just pinned the recipe to try it after my next TNT run. Have a great weekend, Angela!

    Reply
    • Angela Chu says

      January 15, 2016 at 7:49 pm

      Yes, T&T has some pretty cool foods you can’t find anywhere else! The Mochiko should be in the same aisle as the cornstarch and flour 🙂 Thank you for your kind words <3

      Reply
  12. Justine says

    January 14, 2016 at 5:42 pm

    Ah! So adorable and I bet they taste amazing. I also love anything coconut!! Awesome job, Angela!

    Reply
    • Angela Chu says

      January 15, 2016 at 7:48 pm

      Thanks Justine! I am also a huge fan of coconut 🙂

      Reply

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