Guava Coconut Mochi

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4
28 minutes
$0.61

Ingredients

  • ½ cup coconut milk
  • 5 oz. guava paste
  • 1 oz. unsalted butter
  • ⅔ cup Mochiko (sweet rice flour)
  • 1 teaspoon baking powder
  • small pinch of salt
  • 1 large egg
  • ¼ teaspoon pure vanilla extract
  • Extra butter or nonstick spray for pan

Directions

  1. Chop up the guava paste and add to a small nonstick sauce pan with the coconut milk. Melt over medium heat, stirring constantly and breaking up the paste with a spatula until smooth.
  2. Take sauce pan off the heat and stir in the butter. Set aside to cool to room temperature, 10 – 15 minutes.
  3. Preheat oven to 375°F.
  4. Spray a mini cupcake pan with nonstick cooking spray or brush with some melted butter. Mop up excess and set aside.
  5. In a small bowl, add mochiko, salt and baking powder, whisk to combine thoroughly.
  6. In a medium bowl, add the cooled guava paste mixture, egg and vanilla, beat with a whisk to combine.
  7. Add the mochiko mixture to the liquid mixture and whisk until combined, but don’t overmix.
  8. Spoon about 1 tablespoon into each cupcake cavity of the prepared pan, the batter will be enough to fill 24.
  9. Bake in the middle of the oven for 13 minutes until a toothpick inserted in the middle comes out clean.
  10. Remove from the oven and let cool on a wire rack before removing the coconut mochi from the pan.
  11. Use a butter knife to loosen the coconut mochi from the side of the cupcake cavity and lift it out.


Recipe provided by wildwildwhisk.com