Recipe by Llamatron
It's kind of a little mochi, kind of a little sweet rice cake--but no red bean paste!
Top Review by okinawan
i also followed the recipe precisely but my batter was like runny cake batter (unlike the other reviewer's firm dough batter!) however, i think that's how it's supposed to be? also, my "cookies" look NOTHING like the photos and i tried making it twice! the top is pretty smooth, no crinkly effect like the picture, it poofs up when baking and then sinks (like a souffle) and there are "air pockets" at the bottom when i turn them over. can you tell me what i'm doing wrong? also, it says to fill to the top with batter but i don't think you should and if you look at the photos, it doesn't look like it was either. if you do that, it doesn't cook properly and came out kinda raw...could really taste the egg. that's even though i left it in the oven for over 10 minutes. i love mochi and i was excited to make these but i'm so disappointed!
- 236.59 ml sweet rice flour
- 2.46 ml baking powder
- 2.46 ml salt
- 1 egg, beaten
- 44.37 ml sugar
- 1.23 ml vanilla extract
- 118.29 ml water
- 1.23 ml cinnamon
Directions See How It's Made
- Mix together all dry ingredients (flour, powder, sugar, cinnamon and salt).
- Beat egg, water and vanilla together in another bowl.
- Add wet to dry and mix with a fork, it will be runny.
- Coat a mini muffin pan with coconut oil and fill each cup to the top with the batter.
- Bake at 375 degrees for about 8 minutes. They are almost done once they have risen and the tops are 'cracking'. Cook another two minutes after this happens. They will not get brown.
- Cool completely and enjoy! Top with warm jelly, icing, or nothing at all!