Guava Coconut Mochi

Ingredients

• 1/2 cup coconut milk
• 5 oz. guava paste
• 1 oz. unsalted butter
• 2/3 cup Mochiko (sweet rice flour)
• 1 teaspoon baking powder
• small pinch of salt
• 1 large egg
• 1/4 teaspoon pure vanilla extract
• Extra butter or nonstick spray for pan

Instructions

1. 1

   Chop up the guava paste and add to a small nonstick sauce pan with the coconut milk. Melt over medium heat, stirring constantly and breaking up the paste with a spatula until smooth.

2. 2

   Take sauce pan off the heat and stir in the butter. Set aside to cool to room temperature, 10 – 15 minutes.

3. 3

   Preheat oven to 375°F.

4. 4

   Spray a mini cupcake pan with nonstick cooking spray or brush with some melted butter. Mop up excess and set aside.

5. 5

   In a small bowl, add mochiko, salt and baking powder, whisk to combine thoroughly.

6. 6

   In a medium bowl, add the cooled guava paste mixture, egg and vanilla, beat with a whisk to combine.

7. 7

   Add the mochiko mixture to the liquid mixture and whisk until combined, but don’t overmix.

8. 8

   Spoon about 1 tablespoon into each cupcake cavity of the prepared pan, the batter will be enough to fill 24.

9. 9

   Bake in the middle of the oven for 13 minutes until a toothpick inserted in the middle comes out clean.

10. 10

    Remove from the oven and let cool on a wire rack before removing the coconut mochi from the pan.

11. 11

    Use a butter knife to loosen the coconut mochi from the side of the cupcake cavity and lift it out.