Ingredients
Scale
- 1 cup sweet rice flour (mochi flour)
- 1/2 cup sugar
- 1 cup coconut milk
- 1/2 cup water
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- Optional: toppings (fruits, chocolate, or nuts)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and grease a mini muffin tin to prevent the cakes from sticking.
- Mix Dry Ingredients: In a bowl, mix together sweet rice flour, sugar, baking powder, and a pinch of salt. Ensure the ingredients are well combined to achieve a smooth batter later.
- Combine Wet Ingredients: In another bowl, combine coconut milk, water, and vanilla extract. Stir well until the mixture is uniform.
- Create the Batter: Pour the wet ingredients into the dry ingredients and mix until smooth. The batter should be free of lumps to ensure even cooking.
- Fill the Muffin Tin: Fill each muffin cup about 3/4 full with the batter. This allows room for the cakes to rise slightly as they bake.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes. The cakes are done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cakes cool in the tin for a few minutes before removing them. Once cooled, you can add your choice of toppings and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 120
- Fat: 2g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g