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.
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 ?
- 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
- Preheat Babycakes mini cupcake machine.
- In a small bowl, whisk together the Mochiko and baking powder along with a pinch of salt.
- In a medium bowl, whisk together the sugar, egg, coconut milk (or regular milk and coconut extract), melted butter and vanilla extract.
- Dump the dry ingredients into the wet ingredients and stir until well combined.
- 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.
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!
Sorry, forgot to rate your recipe
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!
Love this recipe. Tried using strawberry milk as different flavor option and turned out great. Going to try black sesame flavor.
Glad you enjoyed the recipe, nice to hear that you made some cool variations as well 🙂
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
So glad that you enjoyed these, Kelly 🙂 Good on you for making the modification, bon appetit!
Hi! Do these stay well over a couple of days?? How do I store them! Thanks
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!
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 🙂
Glad to hear that you enjoyed the recipe!
I have made these now about 6 times and they get eaten within 1 hour of baking!! They are so good.
What a sweet message, I’m happy to hear that these are a hit 🙂
Hi! What do you do with the coconut flakes?
Those are so cute! I agree that they sound like they’d be perfectly coconutty.
These look adorable, Angela! Do you frost them, or eat them plain? Whichever way they look/sounds fabulous. 🙂
I like to eat them plain, and thank you Hira! <3
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!
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
Ah! So adorable and I bet they taste amazing. I also love anything coconut!! Awesome job, Angela!
Thanks Justine! I am also a huge fan of coconut 🙂