Coconut Mochi 코코넛 찹쌀 케잌

Recipe

Preheat the oven to 350*F
In a medium bowl melted butter and add sugar into melted butter. Cool it down,
In a small bowl, add eggs and whisk well. Set aside.
Add coconut milk into butter and sugar mixture. Before you open the can, shake it well.
Add vanilla extract and egg into the mixture. Mix together well.
Add baking powder and mochiko into wet ingredients. Combine well.
Cut sweet potato as small dice.
Add diced sweet potato and raisins (or dried cranberries) into batter, and gently mix it.
Spray a mini cupcake pan or baking pan with butter or cooking oil.
Pour the batter and sprinkle coconut flakes on top.
Bake for 40 -45 minutes. (it depends on size of baking pan)
Remove from the oven and let it cool before removing the coconut mochi muffin from the pan.
Store in an air tight container, consume within 5 days.

Ingredients

-1 box (16oz) Mochico (sweet rice flour)

-1 Tbsp Baking poeder

- 5 eggs

- 1 can(400ml) Coconut milk

- 1.5 C Sugar

- 1/2 C Butter

- 1 tsp Vanilla extract

- Pinch of salt

- 1 C Raisin or dried cranberry

- Coconut flakes (optional)

- 1 Korean sweet potato(optional)