Ube Cookies & Cream Mochi Muffin
A delicious fusion of sweet, nutty ube and classic Cookies & Cream! These soft, chewy mochi muffins are infused with the rich flavor of ube and studded with crunchy Oreo pieces, creating the perfect balance of texture and flavor. With a beautiful purple hue and a fun twist on a favorite treat, these mochi muffins are a crowd-pleaser for both kids and adults alike!
Equipment
- mixing bowls
Ingredients
- 25 g coconut oil melted
- 55 g cane sugar
- 45 g ube halaya
- 1 large egg or chia egg for vegan version (1 tbsp chia seeds + 3 tbsp water)
- 150 g oat milk
- 3 drop ube extract
- 80 g glutinous rice flour
- 40 g mochiko
- 1 tsp baking powder
- 1/4 tsp salt
- oreos crushed & for garnish
Instructions
- In a large mixing bowl, combine melted coconut oil, cane sugar, and ube halaya. Then add in egg (or chia egg for a vegan version) and beat the mixture until it looks light and fluffy.
- In a separate bowl, mix together oat milk and ube extract.
- In a separate bowl, mix together the dry ingredients: mochiko, glutinous rice flour, baking powder, and salt.
- Alternate adding some dry mixture and wet mixture to the sugar mixture. Please note that you may not need to use all of the milk mixture. The amount of liquid you needs depends on the type of glutinous rice flour/mochiko you use. Stop adding the wet mixture until the batter has the consistency of slightly thinner pancake batter. If the batter is too thick, add more oat milk, a tablespoon at a time.
- Preheat the oven to 350F.
- Prepare 6 baking cups on a baking sheet. Sprinkle a thin layer of the crumbled oreo on the bottom. Fill the baking cups a little more than 3/4 the way full. Sprinkle about 2 tsp of the oreo cookie crumble and swirl into the batter.
- Bake it in the oven on the middle rack until the edges of the muffin starts to set but the center is still wet.
- Remove the half baked mochi muffins from the oven and garnish the top with an oreo cookie broken in half. Let it continue to bake until the top of the muffins has set and has started to look a little golden.
- Remove the mochi muffins from the oven and allow them to cool completely before enjoying. For storage, keep the muffins in a vented container*, such as a bakery box, at room temperature. They’re best enjoyed within 3 days.
Notes
* Vented container: a vented container will help keep the Oreo cookie garnish crisp whereas an airtight container will trap the moisture inside and cause the Oreo cookie to get soft.