Lavender-Rose Vegan Mini Mochi

Gluten Free!

Mochi is pronounced Mo(long “O”sound)-Chee

  • 2 cups Sweet Rice Flour (I use Bob’s Red Mill from grocery store)
  • 1 cup white sugar
  • 1 x 400 ml can of coconut milk
  • 1/4 cup water
  • 1/2 tsp. Rose Extract (I use OliveNation from Amazon) and 1/2 tsp. Lavender Extract (OliveNation from Amazon) OR if no floral extracts, then use 1 tsp. vanilla extract
  • 1/3 tsp. baking powder
  • pinch of salt

Optional Scant – 1 tsp organic dried or fresh Lavender Buds (a little goes a long way)

Baking spray to grease your mini muffin pan (24). If you have excess batter remaining, then wait until the others have baked and been removed from pan. Respray your mini muffin pans when they are cool, and add remaining batter. It doesn’t matter if the extra batter sits for awhile. You can even let it sit in fridge overnight and bake again at your convenience.

Preheat oven to 350 degrees F.

Combine everything into a large bowl and mix by hand until you have a smooth batter.

Spray your mini muffin tins and fill 3/4 full and bake for approximately 45 minutes or until they turn golden brown.

Very important (if you can restrain yourself!) to let them cool completely before serving. They will firm up… with an irresistible chewy, gooey centre.

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