Kabocha Mochi Muffins

Kabocha Mochi Muffins

from vforveggy.com

These kabocha mochi muffins are chewy, coconutty, fudgy little treats with crisp, crunchy edges. These yummy desserts are vegetarian-friendly and gluten-free.

Ingredients

  • 225 gram (8 oz.) mochiko, or Thai sticky/glutinous rice flour
  • 100 gram (1/2 cup) sugar
  • 100 gram (1/2 cup) brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon ginger powder
  • 1/8 teaspoon cloves powder
  • 1/8 teaspoon salt
  • 200 gram (1 cup) kabocha pumpkin, steamed and mashed/pureed
  • 1 cup (250 ml) coconut milk
  • 1/4 cup (4 tablespoon) unsalted butter, melted but not hot to touch
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoon black sesame seeds, toasted

Directions

  1. 1

    Preheat oven to 350 Fahrenheit (180 Celsius). Lightly grease a standard 12 cup muffin pan.

  2. 2

    In a mixing bowl, sieve together all the dry ingredients.

  3. 3

    In another mixing bowl, with an electric mixer, mix together mashed/pureed kabocha, coconut milk, unsalted butter, eggs, and vanilla extract.

  4. 4

    Slowly add dry ingredients to the kabocha mixture, and continue mixing until the batter is smooth.

  5. 5

    If using black sesame seeds, fold in the same seeds into the batter.

  6. 6

    Divide batter into the muffin pan, they should be close to level. Bake in the preheated oven for 25-30 minutes, or until golden brown.

  7. 7

    Remove the pan from oven, and place it on a wire rack. After 10 minutes, gently remove the muffin from pan. Serve immediately. Store any leftovers in an air-tight container for up to 3 days at room temperature.