Thank you. Thank you, thank you, thank you! I just made this mochi and it turned out fantastically! It’s been so difficult to find a way of doing it other than the microwave, which has resulted in so many failures. I filled these with your anko recipe and it turned out wonderfully!

After steaming, the texture is just ok, we managed to get decent mochis out of this! The taste is not as good as it should be, however, but definitely a huge success after the first failure.That said, expect nothing short of an intense explosion of chocolatey flavor when you bite into these muffins. Mix until no lumps! No need to worry about overmixing! Since mochiko (glutinous rice flour) is not wheat flour, we don’t have to worry about overmixing this batter. Hi My Name is Jason and I am from Singapore. I like your Japanese cooking 101. I watched 2 of your shows,,, Mochi and Strawberry cake making. All are fantastic. Thank you for sharing In addition to mochiko, you will find another sweet rice flour called shiratamako for Japanese desserts like mochi. Both are glutinous rice flour but differ in texture and flavor. For amounts, the changes are 2 tsp of baking powder, the sugar varies from 1 1/2 to 2 c depending on if I throw in additional ingredients like chocolate chips, dried pineapple, etc. My personal preference for a plain cake is 1 3/4 sugar. For the coconut milk, the can size doesn’t matter as different brands have different sizes. As long as it’s somewhere between 12-15 oz it will work. I use full fat Aroy-D or Thai Kitchen brands since they are highly rated on ATK. I increase the flavoring to 1 tbsp vanilla extract or vanilla bean paste.

They look like regular chocolate muffins from the outside, but wait until you sink your teeth into one.

I highly recommend sprinkling unsweetened coconut flakes on top of the batter before baking. You could also add them to the batter and mix them all up. Butter Mochi Tips