How I Finally Nailed Chewy Matcha Mochi Bites — Quick & Gluten-Free
- Prep
- 20 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 6
- Calories
- 175 kcal
- Carbs
- 26.00 g
Ingredients
- 125 gramsglutinous rice flour
- 1 tablespoonmatcha powder
- 1/2 teaspoonbaking powder
- 1/4 teaspoonsalt
- 1 cupwhole milk
- 1/4 cuphoney
- 1 wholeegg
- 1 tablespoonunsalted butter, melted
- 1/2 teaspoonvanilla extract
- 2 squaresdark chocolate
Instructions
- 1
Preheat oven to 325F/165C.
- 2
Grease 6 cups in a muffin tin with room temperature unsalted butter. Set aside.
- 3
Combine glutinous rice flour, matcha powder, baking powder, and salt in a bowl and whisk together.
- 4
In a medium mixing bowl or 1-quart measuring cup, whisk together milk, egg, honey, melted butter, and vanilla extract.
- 5
Add dry ingredients to wet ingredients and whisk well until smooth. The consistency should be thick, but runny, like a syrup. Add more milk, a tablespoon at a time, to achieve the proper consistency, if needed.
- 6
Divide the matcha mixture equally among the 6 muffin cups.
- 7
Bake for 25-30 minutes.
- 8
Let cool for 10 minutes in the pan before carefully removing the bites to a cooling rack to cool completely. Mochi bites come out of the oven puffy, but will sink as they cool.
- 9
Dust with icing sugar or drizzle with melted chocolate, if desired.
- 10
Store in a sealed container at room temperature for 2-3 days max for best results.