MATCHA BUTTER MOCHI
MATCHA BUTTER MOCHI
MATCHA BUTTER MOCHI

Yields 24 matcha butter mochi muffins or a 9X13 cake pan

1/2 cup (113g) unsalted Kerrygold or European butter, melted
1 can coconut cream 13.5 oz + -
1 can evaporated milk 12 oz
1 cup (200g) caster sugar
1 cup (200g) brown sugar, packed
4 large eggs, at room temperature ( I like pasture raised eggs)
1 tsp pure vanilla extract
1 lb. (454g) Koda Farms Mochiko flour
2-3 Tbs culinary matcha powder (depends on how strong you like your matcha)
1/2 tsp sea salt
2 tsp. baking powder

Preheat oven to 350F/ 176C
Fill up muffin tin 95% of the way for a full muffin.
Muffins bake for 25-30 minutes or until edges are light golden brown.
9X13 pan bakes for 55-60 minutes.
Let matcha butter mochi muffins cool for an hour before devouring.
9x13 cake pan needs to cool for 2 hours.

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