Vegan Mochi Muffins (Hojicha)
User Reviews
5
Vegan Mochi Muffins (Hojicha)
Description
Vegan Mochi Muffins (Hojicha) are made with a blend of glutinous rice flour and white sugar combined with hōjicha powder—a roasted green tea powder known for its warm, nutty flavor. The wet ingredients include coconut milk and water, which hydrate the batter. Baking powder and salt help with rise and flavor balance. The batter is mixed until smooth without overworking, given the absence of gluten that would cause toughness.
The batter is portioned into muffin tins to ensure even size and baking time and baked at moderate temperature until edges are crisp and golden, and a toothpick emerges clean. The texture is tender and chewy, typical of mochi-style preparations, with a flavor profile highlighted by the roasted tea and balanced sweetness. Optional dusting with a hōjicha and icing sugar blend adds aroma and delicate sweetness.
The muffins store well in airtight containers and can be reheated before serving for best texture.
Variations include substituting glutinous rice flour with other similar flours or swapping hōjicha powder for matcha powder for a different tea flavor. Adjust sugar based on bitterness of hōjicha used.
Ingredients
Wet ingredients
- 2½ Cup coconut milk 600g/ 21.2 oz) Substitute: 1 part/ 120g/ 4.24 oz coconut cream to 4 parts/ 480g/ 16.96 oz water, unsweetened
- ⅖ Cups water
Dry ingredients
- 3 Cups glutinous rice flour Substitute: mochiko flour etc. See notes for other varieties of glutinous rice flour
- 1¼- 1½ Cups white sugar I use 1¼ Cups of sugar but if you have a sweeter tooth, you can go up to 1½ Cups without the hojicha mochi bites becoming too sweet. Some brands of Hojicha are more bitter, in which case you would have to use more sugar i.e. 1½ Cups.
- 1- 1½ Tablespoons hōjicha powder f you only have Hojicha tea leaves, steep them in hot coconut milk till very fragrant before using in this recipe
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- hōjicha powder Optional, for dusting, mixed in a 1:1 ratio
- icing sugar Optional, for dusting, mixed in a 1:1 ratio
Instructions
- Preheat the oven to 350F/ 177C (157 fan.)
- Combine the dry ingredients in a large bowl. If your flour is clumpy, sieve before mixing well. (I never need to sieve for this recipe though!)
- Pour the coconut milk into the dry ingredients. Mix till there are no lumps, bits of flour, or air pockets in the batter. Don't stress about over-mixing as the glutinous rice flour has no gluten and can't be overworked/ become tough.
- Use an ice-cream scoop to scoop the batter into the muffin tin- this helps to ensure that every muffin is approximately the same weight and thus takes the same amount of time to bake. Fill each muffin compartment up to ¾ of the way (you want to give the vegan mochi muffins space to rise up)
- Tap the filled muffin tin gently to remove air bubbles in the dough before placing it in the hot oven.
- Bake for 45-55 minutes or till the edges have turned crisp and golden/ toothpick inserted into the centre comes out clean. The finished vegan mochi bites will still have a slightly translucent, gooey interior but a crisp golden exterior. The inside will look a little wet even when it's done!
- Optional: for a nice finish, you can dust the muffins with a light sprinkling of Hojicha powder mixed with icing sugar.
Notes
- Multiple types of glutinous rice flour can be used; Thai, Japanese, or Korean varieties work for mochi muffins.
- If making two flavors, halve the recipe and substitute hōjicha powder with matcha powder for an alternate flavor.
- Store muffins in an airtight container at room temperature for 2-4 days or refrigerate/freezer for longer keeping; reheat before serving if possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1827mg | 76% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.05g | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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