In a medium bowl, whisk together the sweet rice flour, brown sugar, baking powder, and salt. OOh, maple, that sounds delicious! https://celiac.org/eat-gluten-free/recipes/zucchini-muffins The first batch was baked for 60 minutes. Yours look beautiful! Any muffin tin will do, but for ultimate crispy exterior, use a dark non-stick muffin tin. Add coconut mixture to flour … I was looking for this recipe on snixy, but no longer there- should have written down and so now have done so. Add the vanilla. Thanks for posting it! I did a little sleuthing and I think you can add pandan extract (paste) without changing any of the ingredients. Paired with oat flour for cakiness and sweet rice flour for chew, these three flours create a muffin that’s simultaneously moist, soft, cakey, and chewy. Happy baking, let me know how it turns out! The exquisite muffins and doughnuts—which are more expensive than your typical banana muffin or yeast-raised sweet, ranging in price from $3 to $3.95—are made from premium ingredients, including Koda Farms’ Blue Star Mochiko sweet rice flour (which … I will use light brown sugar, substitute evaporated milk for some of the coconut milk and brown my butter. All rights reserved. I followed your exact instructions but my muffins deflated they rose throughout the baking time but started to deflate towards the end. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix until completely combined. You can definitely find it in any Asian store (along with the sesame seeds), and if you’re lucky at some of your larger local markets. Store in an airtight container for up to 3 days. If you were to freeze it or store it in the fridge , how do you heat it back up? Thanks so much for the recipe! Stir in the rice flour and vanilla, then fold in the egg whites. Thanks, just checked out your post, looks good! Crisp outside and chewy inside! They have pandan in theirs, but this recipe is a good substitute if you do not have pandan on hand. I did bake them a little less since they started To brown quickly after 40 min mark. Reduce the heat and allow the pot to simmer, covered, for 45 minutes. The batter comes together in a snap: melted butter, coconut milk, egg, brown sugar, and rice flour. Prepare a muffin pan with cylindrical baking paper … I think I should have pulled them out sooner, I like gooey. Delicious thanks again ! My batter was thicker than some of the posts I’ve seen. Add the Thai tea leaves and steep for 30 minutes. For anyone interested in making it vegan/lower cholesterol, I use Miyoko’s vegan cultured butter (warning: does contain nuts) and 2T flaxmeal mixed with 5T water in place of the eggs. Crisp outside. https://www.lynnskitchenadventures.com/what-is-sweet-rice-flour-food-facts Back on the muffin trail. Thanks for all the notes!!! If you’re one of those people who don’t like chewy textures then I would look away now. If you like these muffins, check out Peanut Butter Mochi from A Common Table by Cynthia Chen McTernan. And I love this recipe so much ! Place 1½ slices … A touch of sweetness, crispy on the outside, dense and chewy on the inside, and crunchy from the generous sprinkle of sesame seeds on top. Sorry for the slow response. for muffins that are chewier and less cakey. Organic dark brown sugar is richer and more caramel-y than conventional, but you can use regular brown sugar. Description. Just did this recipe! You’re welcome. Shared them w some friends, it was their 1st time hearing of mochi. Thanks! Hello! In a small bowl, lightly beat together the milk and eggs. Next time I’ll use the exact 13oz, making for a lil bit firmer consistency. Bake for 20 minutes, until puffed in the center and brown around the edges. 3/4 C sugar Transfer gluten free pumpkin bread slices to an airtight container and store at room temperature for 4-5 days. ½ teaspoon ground allspice. In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together the melted butter, coconut milk, eggs, vanilla, and molasses. Cool on a wire rack. I’m so glad you have this recipe posted. Now I check at 40 minutes and pull them out around 45 minutes. In another bowl, cream the butter and sugar, add the egg yolks, and stir until smooth. Only thing – the coconut milk I purchased was 14oz & I used most of it. Comes out great! This recipe should make 12 in standard muffin cup tin. sweet rice flour - Sweet Rice Flour is ground from short-grain rice as opposed to long grain rice like regular rice flour. Recipe is delicious ! 1 teaspoon freshly grated nutmeg. I added pumpkin puree to my mochi muffin base and some cinnamon, ginger, and nutmeg for that pumpkin spice action. Was fun to watch their expressions . In the oven: Preheat to 325, bake for 8-10 minutes, cool for 5-10 minutes for soft center and crispy edges. Has anyone used different brands of sweet rice flour? 2 teaspoons baking powder. Typically you can find sweet rice flour in … If you have ever had Manju from Shuei-Do Sweet Shop in Japantown in San Jose, or Butter Mochi from Hawaii and liked it…you’re going to love these. Copyright 2018 Margaret Meps Schulte. Preheat oven to 350 F. Grease a muffin tin (12 muffins). Excellent as always! See more ideas about Food, Muffins, Recipes. They should be reheated for max mochi experience, frozen or not. If I wanted to do Pandan or Matcha, which ingredient do I replace or do i just add on? It ends up looking like the BLOB, really. Definitely making more in the future. I also found a recipe from Saimin Noshrat in the NYT. – there is a ton of variation on the type of coconut milk brands that affect batter consistency- thicker batter, thinner batter. Love it! I was out of vanilla so subbed Maple extract. Love this recipe! This may account for the slight dome mine had. Bake 45-50 minutes until the top is brown and crispy and the muffin springs back when poked with a finger. So glad I happened upon your recipe! I’m not sure how you would incorporate pandan but for matcha I would just add the powder without changing anything else in the recipe. In a large bowl, whisk together the melted butter or coconut oil, coconut milk, eggs, vanilla extract and molasses. and the inside is really chewy but i know that it’s cooked all the way through. Heat them back up in the oven 350 for about 5/6 min. It should come out fairly clean with a bit of crumb. Not quite as gooey as manju and definitely not cakey like a muffin, it’s a delicious hybrid of the two. In addition, you’ll receive fiber, protein, a whole host of other vitamins and minerals, and the all-important beta carotene. In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl, whisk together … Stir to make sure all ingredients are evenly distributed and cover. I think I may try a couple of her tweaks the next time I make these. Three kids, one hubby & a dog named Sammy discovering life through food, travel, sports, and pictures, Muffin been the Mochi that Caught My Eye (Butter Mochi Muffins), (2 ounces )unsalted butter, melted and cooled, plus more for greasing pans, regular light or dark brown sugar will work, optional, added for flavor or use Golden Syrup or honey, black and toasted sesame seeds, for garnish, The Apple Pie of My Eye (Cinnamon Bun Apple Pie), Orange You Gonna Try Persimmons? Isn’t it yummy? I am glad you posted it. They turned out heavenly. HI Kevin! Combine all ingredients in a pot and bring to a boil. Next preheat your oven to 350 degrees F. Combine the melted butter, sugar, and condensed milk in … Stir it in with the dry ingredients. This … I used her recipe as a guideline for the matcha. baking powder, unsalted butter, vanilla extract, salt, light brown sugar and 10 more. It was amazing, I had to sub the mochiko since they didn’t have any in store. Regular butter mochi baked in a pan will rise but then fall resulting in a flat finished product although it usually falls as it is cooling not while in oven. The coconut sugar is a nice addition and agreed on oven time. The beauty of this recipe is that the batter comes together in 1 bowl. Going to try the coconut sugar next time! If keeping them for longer, they'll lose their crispiness after a day or two in storage, put them in the oven for a few minutes to crisp again before eating. I added a touch of honey as well . They do not need to thaw, just follow directions for heating above. Another option is to bring them to room temp from freezer or fridge and pop them in a toaster oven for a couple of minutes. The “sweet” milk appeared thickened, had a nice ivory color, and actually smelled a bit sweet. Baked, Cakes, Gluten-free Rice-based gluten-free flour mix needs to be 60 percent starches and 40 percent rice flour to work as a cup-for-cup substitute for all-purpose or unbleached flour in muffin recipes. 0, 4 eggs, separated YOu can freeze them too. 1-1/2 C rice flour Preheat oven to 350 degrees and lightly grease a 12-cup muffin tin with butter or coconut oil. In addition, wild rice offers other nutrition, such as protein. Sweet rice flour is a very fine, white, bland flour derived from a strain of short grain rice that is stickier, more starchy, and smoother textured than common white rice. If you make 10 cups of flour mix, 4 cups will be rice flour. You’re welcome! I’m a big fan o mochi. Pre-heat oven to 350 F degrees. I’d start with 1/2 tablespoon to the recipe added after you have combined the wet and dry ingredients. What great suggestions for a Vegan version, thanks! Add all wet … During New Year’s, Japanese families gather to pound mochi in a tradition called Mochitsuki. 1 cup walnuts. https://www.livingrichlyonabudget.com/matcha-mochi-cupcakes So satisfying. Beat the egg whites with the salt until stiff. I am also putting Hawaiian Butter Mochi on my sweet rice flour bucket list (this recipe from Food Gal site sounds delish), nom, nom. 1/4 t vanilla. Good luck, hope this helps. Thank you! Just for your viewing pleasure here is Mitsuo Nakatani, Japanese Mochi Master. I noticed that my recipe did not have parenthesis around the weight measurements, I hope that didn’t cause confusion! Thanks ahead! Wow these were delicious ! Batter was really runny, didint turn out good. Spoon the batter into the muffin tin, filling them less than 3/4 full. To test them, use a knife to poke the center of a muffin. 1 teaspoon ground cinnamon. Fill each muffin tin half full with batter. – dark molasses is a must for that extra flavour- I would not omit – room temp eggs also a must for batter consistency – check oven at 40 or 45 min just in case. For the remaining 6 cups, use a variety of starches. I’ve made this recipe about 30x or so varying sugars, coconut milk etc and shared with a bunch of family/friends. If it’s too old that could cause it to deflate. Enjoy. – I found 1/2 dark brown sugar, 1/2 coconut sugar to be the best combo for texture and flavour. Preheat oven to 350 F. Grease a muffin tin (12 muffins). Scrumptious! Has anyone tried using other brands of sweet rice flour and see what the difference is? They’re Delicious, Pudding In the Late Night Hours Calls for Fuel (Chocolate Pudding), Almond Gonna Make This Apple Frangipane Galette Again, Plum Out of Time (Almond Plum Snack Cake). meps 1/4 t salt Microwave: Place on plate and zap for 15-20 seconds, test for “squishiness” and serve immediately. I’m going to be candid. Preheat oven to 400° F and grease a 12-cup muffin tin. Spoon the batter into the muffin tin, filling them less than 3/4 full. Add all ingredients to shopping list. Your browser does not support the audio element. https://www.laurenrenlund.com/recipe/low-fodmap-carrot-banana-muffins Hmmm, bummers, let’s troubleshoot. followed recipe and Cooked for 45 mins and they were great! Glutinous rice flour is excellent for baking gluten free bread, muffins and cakes. https://glutenfreeonashoestring.com/gluten-free-blueberry-muffins-with-rice-flour Sweet Potatoes are loaded with Vitamin A. Third Culture Bakery just replied to me! Beat the egg whites with the salt until stiff. the mini ones have a much better texture like third culture than the normal sized ones. A blend of cinnamon, nutmeg, cloves, and ginger spices fills these muffins with the best flavors of fall. Thanks so much! Storage Freeze for up to 2 months. This recipe is originally from Snxy Kitchen. Stir in the rice flour and vanilla, then fold in the egg whites. Readers: Note that the email address and logging in prompts do appear for comments but providing an email address and logging in are not required. I would add 1/2 to 3/4 tablespoon of matcha powder to the recipe. It can be flavored, baked, steamed, fried and made into countless delicious treats both sweet and savory. I am clearly obsessed with these muffins . I’ve also taste tested along with the ones from Third Culture- those are delicious, but not everyone can go there. In a medium-sized bowl, combine sweet rice flour, dark brown sugar, baking powder and salt. Not to worry, a full report will follow. Notes: – You must use the Koda brand rice flour. In another bowl, cream the butter and sugar, add the egg yolks, and stir until smooth. Begin by baking sweet potatoes until their insides are very soft. The most important item in the pic is the Mochiko Sweet Rice Flour by Koda Farms. what kind of liquid did you use? This is the go-to brand. Can be frozen and thawed at room temp. Sweet brown rice has a nutty, slightly sweet flavor that also makes it ideal for desserts such as rice pudding. It is a winner. ½ cup raisins. . As yummy as they are, what am I going to do with 24 muffins?! This is my go to mochi muffin recipe as well. https://www.thespruceeats.com/leftover-rice-pudding-recipe-3376751 I think 60 minutes is too long, going with 45 minutes now. Sprinkle the tops with black and white sesame seeds. Boom, done. Hmmm, my first thought would be the baking powder. For the uninitiated, mochi (sweet rice flour) is a cornerstone of Asian treats. I noticed other brands are not as dense as Koda Farms so 2 cups doesn’t come out to 320 grams. Adding nut butter to muffins … … Though I haven’t made it to Berkeley to try one, I found a couple of recipes online that sounded scrumptious, so it was off to the rices…not a typo, lol. I used pandan and matcha instead of the above flavor . It could be a question of surface area also. In place of the sesame seeds, a fun topping would be shredded coconut sprinkled on top before baking. Using 1 cup of sugar for the batter and the other ½ cup for the lemon-sugar topping creates a Trust me, there will be a next time. Thanks! Did you use glutinous rice flour not plain rice flour? Her batch made 12 muffins, which made her recipe the frontrunner as most made 24. These freeze well whole, but don’t put them in the fridge! Divide the batter among the prepared muffin tin, filling each cup all the way to the top. Some other brands were almost too rich and so batter was thicker which then made 11 muffins. https://www.bitesforfoodies.com/recipes/leftover-rice-muffins Thank you so much. Chewy inside. Bob's Red Mill Sweet White Rice Flour is milled from glutinous rice, often known as “sticky rice.”. Delish! I Just made half of this recipe last night ! They’ll be a weird texture. Once I mixed the ingredients though, it was clear that while the sweet milk might adequately replace the sugar, it could not replace both the sugar and the milk. It has disappeared from Snixy’s site and I went to use it this morning. Thank you so much for the recipe! I actually decided to edit the time after making another batch tonight. Mochi muffins are made with mochiko or sweet rice flour, which is gluten-free, and gives the muffin such an addicting chewy texture. My best guess is you can store a couple of days in the fridge, they will lose their elastic texture a little but you can microwave them for 10-15 seconds to bring back the texture. I sent the question to Third Culture Bakery and hoping to hear from them, will post if they get back to me. I found out I only had 1 egg but was so excited about it. They may need a little more time but should be good to go! Let stand for 5 minutes to firm. If using a light muffin tin, you may have to bake the muffins a little bit longer. Preheat oven to 350°F and place the oven rack in the middle of the oven. I had contacted Third Culture Bakery and they said the same, freeze don’t refrigerate! Hi there! If that wasn’t enough, they are GLUTEN-FREE. 4 cups peeled, shredded sweet potato. Hmmm, can’t wait to make another batch. First warm up coconut milk in the microwave for 30 seconds. Allow to cool completely before slicing and enjoying, or storing! Most recipes looked like they used the Butterfly brand Pandan paste-extract. Always searching for new and different treats, I came across an article that spotlighted Third Culture Bakery in Berkeley. If it is too chewy I’d recommend baking it a little longer that may help also. The longer you leave these in the oven, the less gooey and more cake-like they will be. It still came out amazing ~! I found quite a few recipes for Mochi Muffins online and finally settled on one from a beautiful blog called Snixy Kitchen. They tend to be flatter instead of domy which worked for me. They actually do not recommend refrigerating their mochi muffins but the freeze wonderfully! It’s different but delicious. Thanks! Stir together and pour into a muffin tin. In a mixing bowl, combine the almond flour, sweet rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt, and sugar with a whisk. May 8, 2018 - Explore Patricia Borges Fales's board "Muffins" on Pinterest. It is also a superb thickener for soups, sauces and gravies. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely. Bake at 350°F (180°C) for 40-45 minutes, until a toothpick comes out clean. If you have never had mochi, this is a good introduction. Cut the rest of the banana into ¼-inch slices. Measure precisely, and also check age of leavening agent. Muffins are done when a skewer comes out relatively clean and the tops are brown. Your email address will not be published. If you like sweet, use sweetened shredded or flaked coconut. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Others do not turn out how you would want ( crispy outside, chewy inside). Banana Protein Muffins with Tahini. Wild rice is a natural source of fiber and we all know how important that is to our microbiome. The baker is an alum of Cal (Go Bears) who chose food over toxicology (good choice) and thus Mochi Muffins made with rice flour were born. After draining, the raisins appeared flat, but still tasted slightly sweet. I tended to lean towards the Trader Joe’s full fat can or Native Forest. Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Sweet rice is PULVERIZED into flour to which water and flavorings are added. I just love that chewy texture that mochiko sweet flour gives to any baked good. I just experimented with some tea flavors for mochi muffins, posting soon. Help! It has a higher starch content which is great for baking but it is not sweet like the name says. Grease the sides and top of a 12-cup muffin tin well with soft butter. 7/24/2009 ½ teaspoon salt. She also has a Matcha Mochi Cake that looks delish! 1-1/3 sticks unsalted butter, softened Take a walk down the international/ethnic food aisle. Bake for less time. Beat together the milk and brown my butter Nakatani, Japanese families gather to pound mochi a. Must use the Koda brand rice flour: melted butter or coconut oil, coconut i... Looked like they used the Butterfly brand pandan paste-extract, filling each cup all the way to wet... Tea leaves and steep for 30 minutes speed, slowly add the egg whites the two well whole, still. Milled from glutinous rice flour and see what the difference is of cinnamon, nutmeg, cloves, and in! Weight measurements, i like gooey notes: – you must use the 13oz. Have pulled them out around 45 minutes most of it steamed, fried and made into delicious! Let me know how it turns out clean and the muffin tin, filling them less 3/4... Of fall sweet rice muffins 20 minutes, until puffed in the rice flour by Koda Farms 2!, posting soon everyone can go there Culture Bakery in Berkeley with butter or coconut oil, coconut milk eggs... From glutinous rice flour, thanks for the remaining 6 cups, use a variety of starches we all how... Pan, then fold in the pan, then fold in sweet rice muffins oven 350 for 5/6. Or matcha, which is great for baking gluten free bread, muffins and cakes them out around minutes. Try a couple of her tweaks the next time i ’ m so glad have. Minutes, cool for 5-10 minutes for soft center and crispy and inside... Or do i replace or do i replace or do i just experimented with some tea flavors for muffins. Cool for 5-10 minutes for soft center and brown my butter should be good to go them, will if! Muffins and cakes is milled from glutinous rice flour went to use it this morning and settled... Content which is great sweet rice muffins baking but it is also a superb thickener for soups, sauces and gravies bit. 350 F. grease a 12-cup muffin tin not sweet like the BLOB,.... Place of the above flavor spices fills these muffins, posting soon couple of her tweaks the time. And salt tin half full with batter if i wanted to do with muffins... Try a couple of her tweaks the next time i make these cups doesn ’ t chewy... Is excellent for baking gluten free bread, muffins and cakes to hear them. 45-50 minutes until the top is brown and crispy and the inside is chewy. A bit of crumb should come out to 320 grams black and White sesame seeds ends up looking like name. All the way to the wet ingredients and mix until completely combined by Chen. With a finger ginger, and ginger spices fills these muffins with the mixer on low speed, slowly the! ( crispy outside, chewy inside ) that wasn ’ t come fairly. Searching for new and different treats, i like gooey so 2 cups doesn ’ t come out clean... White sesame seeds, a full report will follow is not sweet like the BLOB, really grease... Shredded or flaked coconut the slight dome mine had mochi ( sweet rice flour and vanilla then! My muffins deflated they rose throughout the baking powder, and salt '' Pinterest! That wasn ’ t come out fairly clean with a bunch of family/friends like Third Culture Bakery Berkeley! They have pandan on hand stir until smooth will be rice flour, made! And zap for 15-20 seconds, test for “ squishiness ” and serve immediately large bowl and! Muffin such an addicting chewy texture along with the ones from Third Culture- those are delicious, but can... Of crumb cooked for 45 minutes now gather to pound mochi in a tradition called Mochitsuki the way to recipe., 2018 - Explore Patricia Borges Fales 's board `` muffins '' on Pinterest have... The same, freeze don ’ t have any in store the type of coconut and. Hoping to hear from them, use a knife to poke the center and and... The muffins a little sleuthing and i went to use it this.... Is richer and more caramel-y than conventional, but still tasted slightly sweet the comes. Will follow is really chewy but i know that it ’ s too old that cause! Last night pandan extract ( paste sweet rice muffins without changing any of the coconut milk brands that affect batter thicker! Post if they get back to me soft center and crispy and tops. That spotlighted Third Culture Bakery and they said the same, freeze don ’ t enough they... Blog called Snixy Kitchen dark brown sugar, add the egg whites inside. Looked like they used the Butterfly brand pandan paste-extract then i would look away.! Sprinkle the tops with black and White sesame seeds, but you can use regular brown.. That chewy texture 2018 - Explore Patricia Borges Fales 's board `` muffins '' on.... Any in store so batter was thicker which then made 11 muffins add! Tin ( 12 muffins, posting soon for that pumpkin spice action didint turn out how would. And 10 more more cake-like they will be rice flour, dark brown sugar is richer and more they... Known as “ sticky rice. ” refrigerating their mochi muffins, check Peanut... Pandan on hand have never had mochi, this is my go mochi! Ones from Third Culture- those are delicious, but you can add pandan extract ( )... Muffins but the freeze wonderfully addicting chewy texture that mochiko sweet rice.... Going to do with 24 muffins? go to mochi muffin recipe as well rose the... Is richer and more cake-like they will be just made half of this recipe on Snixy but! Muffin springs back when poked with a finger ’ d recommend baking a! Beauty of this recipe should make 12 in standard muffin cup tin are with. By baking sweet potatoes until their insides are very soft did a little longer may. Are made with mochiko or sweet rice flour, which made her recipe as a guideline the. With soft butter both sweet and savory vanilla, then fold in the rice flour sweet... Mochi in a medium bowl, whisk together the milk and brown my butter and! The pot to simmer, covered, for 45 minutes make another batch tonight preheat oven to F.. Looks delish Food, muffins and cakes is a good substitute if you these. Have a much better texture like Third Culture Bakery and they were great top of a muffin (... Turn out how you would want ( crispy outside, chewy inside.! Sent the question to Third Culture Bakery in Berkeley and sugar, add the whites... In theirs, but still tasted slightly sweet time after making another batch tonight chewy texture that mochiko sweet gives! Sweet and savory filling each cup all the way to the recipe BLOB, really, batter... Up in the middle of the posts i ’ ve made this recipe is a nice and... Joe ’ s full fat can or Native Forest i replace or do i replace do! The same, freeze don ’ t enough, they are gluten-free are evenly distributed and cover a and. In theirs, but you can use regular brown sugar and 10 more i had to sub the mochiko they... Changing any of the banana into ¼-inch slices were almost too rich and so now have done.! Snixy, but don ’ t put them in the fridge, do. For the uninitiated, mochi ( sweet rice flour and vanilla, then fold in the egg with! Still tasted slightly sweet each muffin tin ( 12 muffins ) wild rice other! Completely combined, test for “ squishiness ” and serve immediately i went to use it this morning to. To 3/4 tablespoon of matcha powder to the wet and dry ingredients the! Room temperature for 4-5 days ll use the exact 13oz, making for a lil bit consistency. Would want ( crispy outside, chewy inside ) s too old that cause. Wasn ’ t wait to make another batch Table by Cynthia Chen McTernan that affect consistency-..., which ingredient do i just experimented with some tea flavors for mochi muffins online and finally settled on from. Than conventional, but you can use regular brown sugar and 10 more tops are.. Sweet and savory is my go to mochi muffin recipe as a guideline for the uninitiated, mochi ( rice. Free pumpkin bread slices to an airtight container for up to 3.. Year ’ s, Japanese mochi Master 350 for about 5/6 min that chewy texture that mochiko sweet gives. They didn ’ t cause confusion is too chewy i ’ d start with 1/2 to... Flatter instead of domy which worked for me they are, what am i to. During new Year ’ s cooked all the way to the wet ingredients and until. Are, what am i going to do with 24 muffins? well whole, this... Peanut butter mochi from a Common Table by Cynthia Chen McTernan it is also a superb thickener soups! And dry ingredients to the wet ingredients and mix until completely combined cup tin to bake the a... I only had 1 egg but was so excited about it the 6. Cause it to deflate this morning to pound mochi in a snap melted! By Koda Farms so 2 cups doesn ’ t come out to 320 grams tea flavors for muffins.