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Ginger Mandarin Mochi

Adapted from http://www.misshangrypants.com/2016/05/blood-orange-chai-mochi-cakes.html,
Servings: 12


  • 1 ½ c /250g glutenous rice flour aka sweet rice flour
  • 1 ½ c /290g sugar
  • 1 ½ tsp /7g baking powder
  • ¼ tsp salt
  • 2 tsp /5g ground ginger
  • ¼ tsp cinnamon
  • 3 tbsp /45ml coconut cream or the fat from a can of coconut milk
  • 1 c /235ml coconut milk full fat
  • 2 lg eggs
  • 1 tsp /5ml vanilla
  • 1 tsp /5g mandarin zest optional
  • 2-3 mandarins sliced in 1/8th in rounds (total of 12 rounds)
  • Raw or demerara sugar optional


  • Preheat oven to 350F. Grease a ½ c muffin tin and powder with rice flour or cornstarch so that all surfaces are covered. Make as much of a mess as you need to ensure that there are no exposed points.
  • Combine all dry ingredients in a bowl, mixing to distribute spices and baking powder.
  • Make a well in the center and add all wet ingredients (except the sliced mandarins). With a heavy spatula or wooden spoon mix wet ingredients, slowing incorporating some of the flour.
  • When wet ingredients are blended, mix more heavily to incorporate all dry ingredients.* Do not leave any lumps. These are not like muffins – you do not need to worry about making them tough by over mixing.
  • Evenly fill 12 muffin cups (should be about ¼”-1/2” from the top). Place one mandarin slice on each cake. Sprinkle with ½ tsp of raw sugar if desired.
  • Bake for 40-45 minutes or until a tooth pick inserted in the center comes out clean.
  • Allow to cool most of the way in the pan before removing and cooling further. Try not to eat them until they are at most lukewarm for optimum chewiness.


*This can all be done with electric beaters or a stand mixer if that works better for you.