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tofu smoothie with black sesame

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Be prepared to fall in love with this creamy protein-packed tofu smoothie! Even if you’re not a big smoothie person (like me), the delicious nutty black sesame flavor and silky-smooth texture from the silken tofu will win you over. Whether you’re looking to add more protein to your meals, enjoy a new snack, or add it to your breakfast rotation - this smoothie is perfect for you!

I developed this recipe with my dietitian and chef hat on, so you get a flavorful and nourishing drink that you just can’t beat. I’m very particular with my smoothies and this one is in regular rotation.

Black sesame tofu smoothie in a tall, glistening glass, with zucchini ribbons and a glass straw.

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✨ why you'll love this recipe

  • The texture is delightfully creamy and smooth! This smoothie is made with silken tofu which blends with the other ingredients into a thick consistency that you’ll love. Plus, once you blend it up with other ingredients, you don’t even taste the tofu. The zucchini and black sesame also add to the creaminess!
  • It's packed with nourishing ingredients. Tofu is a versatile plant-based source of protein while the baby spinach adds to the calcium and fiber, to name a few. **Dietitian tip: If you're not used to fiber-rich foods, make sure to drink plenty of fluids with this smoothie!
  • It has the perfect amount of sweetness! Enjoy the subtle sweetness of frozen bananas, blueberries, and a pitted Medjool date. As someone who is picky about the sweetness of my smoothies, this one is perfect and doesn’t leave a bad aftertaste.
  • It’s easily customizable too! Want to make this a peanut butter banana smoothie? Go for it! There are endless ways you can alter this original recipe to match your mood and tastebuds.

💭 what does black sesame taste like?

Along with the silken tofu, the co-star of this smoothie is the black sesame powder - it’s a powerful ingredient made from toasted black sesame seeds which have a delicious nutty flavor. Since the seeds are toasted, any bitterness is long gone and all you get is a sweet nuttiness that lingers below the surface and makes the smoothie really shine.

If you enjoy the flavor, try a different black sesame recipe. You'll love these black sesame mochi muffins and black sesame soup! You can also enjoy black sesame in other savory East Asian dishes like a simple purple daikon salad.

📋 key ingredients

Here's a list of the key ingredients. It tastes great as-is, but feel free to omit/swap ingredients to align with your favorite smoothie flavors.

Tofu smoothie recipe ingredients laid out on a pink background and individually labeled.
  • silken tofu or soft tofu - although it's such a big part of this smoothie, the flavor is very subtle. You'll only remember the tofu when you're amazed by the silky-smooth texture! Both silken tofu and soft tofu will work!
  • black sesame powder - it's easy to find at Asian grocery stores or online at Amazon (this is the exact brand I use often *affiliate link) or Weee! (*affiliate link). It adds a subtle nutty sweetness to the smoothie, but make sure you get toasted powder to cut the bitterness. Most of the Taiwanese, Chinese, and Korean brand ones are made from already toasted black sesame seeds.
  • baby spinach - for added nutrients and fiber. You won't taste it, so feel free to leave it out too.
  • zucchini - this adds to the creaminess. It'll taste even better if you use frozen zucchini chunks.
  • fruit - frozen blueberries + sliced frozen banana
  • hemp seeds (optional)
  • medjool date - pitted
  • oat milk - unsweetened. Use your preferred plant-based milk or dairy drink if you'd like.
  • ice (optional) - for the extra hot days!

See the recipe card for quantities.

📖 substitutions

  • tofu - you can use soft tofu in place of silken tofu for the same texture.
  • milk - substitute oat milk with unsweetened soymilk for additional protein.
  • berries - add a different kind of frozen berry instead of blueberries, or omit the berries entirely.
  • greens - if you don't have spinach, mixed greens can work or you can leave it out.

📖 variations

  • nut butter - include a couple of teaspoons of your favorite nut butter for additional protein and creaminess.
  • seeds - add flax or chia seeds instead of hemp hearts as another source of omega-3 fatty acids.

🎥 recipe video

Watch the video below for a virtual cooking class at your own pace. I show every step of this recipe in The Sound of Cooking® video series. See the full collection of cooking videos on YouTube or browse any other recipe right here on my website.

Turn on your volume to hear the sounds of cooking. Cooking can be meditative and is a great opportunity to slow down, relax, and engage in your senses. Read more on our about page.

🔪 instructions

If you're feeling fancy and want to add zucchini ribbons to this drink, I'll show you how to make them below. In a hurry? You can jump straight to the printable recipe.

Since this smoothie is just blend and go, I wanted to show you how to make the presentation a little more fun by slicing zucchini ribbons.

Zucchini ribbons step 1 – Cindy shaving a thin layer off of a washed zucchini with a vegetable peeler, starting at one end.

Use a vegetable peeler to slice ribbons off of your zucchini.

Zucchini ribbons step 2 – Cindy shaving a thin layer off of a washed zucchini with a vegetable peeler from one end to the other.

Continue slicing until you have plenty of ribbons to wrap around your drinking glasses.

Zucchini ribbons step 3 – Cindy holding up a thin zucchini ribbon and folding it to show the thickness and pliability.

Make sure they're thin enough to be pliable, but thick enough to remain sturdy.

Black sesame tofu smoothie in a tall, glistening glass, with zucchini ribbons and a glass straw.

Wrap the ribbons along the inside of two tall drinking glasses before pouring in your tofu smoothie. It'll add a burst of color to the black smoothie appearance.

pro tip

I love using this Swiss peeler (*paid affiliate link) to make thin cuts, perfect for vegetable ribbons like these. It also works well for carrot and cucumber ribbons too! As a peeler, it helps to reduce food waste since it only takes off a thin layer.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

This recipe is so easy that all you need are two pieces of equipment other than a knife and cutting board!

❄️ storage

Ingredients like diced zucchini, blueberries, sliced banana, and hemp seeds can be frozen together as a smoothie kit.

I like to use 1 cup Souper Cubes (*affiliate link). Then, blend with the other ingredients for a quick snack!

💭 top expert tip

This silken tofu smoothie is perfect for making smoothie kits because you can freeze most of the ingredients, including the zucchini! Just add a pitted Medjool date, baby spinach, black sesame powder, and your plant-based milk of choice to the frozen ingredients for a quick nourishing snack.

🖤 more black sesame recipes & pairings

Here are more black sesame recipes and delicious pairings!

🧑‍🍳 COOKING WITH KIDS

What can kid chefs help with?

  • measuring out the oat milk
  • pitting the dates
  • adding everything to the blender

Let me know if you have any questions in the comments below.

Happy cooking! ~ Cindy 周昀

Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for a free PDF with cozy soup recipes.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

Black sesame tofu smoothie in a tall, glistening glass, with zucchini ribbons and a glass straw.
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tofu smoothie with black sesame

Fall in love with this creamy, protein-packed tofu smoothie! Even if you’re not a big smoothie person (like me), the delicious nutty black sesame flavor and silky-smooth texture from the silken tofu will win you over. Whether you’re looking to add more protein to your meals, enjoy a new snack, or add it to your breakfast rotation - this smoothie is perfect for you!
prep time10 minutes
total time10 minutes
servings: 2 servings (11 fluid ounces each)
author: cindy chou

watch it step-by-step: the sound of cooking® video

ingredients

  • ½ cup baby spinach
  • 1 cup diced zucchini, fresh or frozen, about 3 ounces (85 grams)
  • ½ cup frozen blueberries, about 2 ounces (57 grams) 
  • ½ banana, sliced, frozen, about 3 ounces (85 grams) or ½ cup
  • 3 ½ ounces silken tofu, substitute: soft tofu
  • 1 teaspoon hemp seeds
  • 1 Medjool date, pitted
  • ½ cup black sesame powder
  • 1 cup oat milk, unsweetened, substitute: unsweetened soy milk
  • 1 small zucchini, thinly sliced with a vegetable peeler into zucchini ribbons, optional
  • 1 cup ice, optional

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

  • Add all the ingredients except ice and zucchini ribbons to a blender, cover, and blend until smooth.
  • If using, wrap the zucchini ribbons (optional) along the inside of two tall drinking glasses. Add ice (if using), then pour the smoothie into the glasses.
  • Enjoy right away!

equipment and highlighted ingredients

A matte blue nutribullet blender on a wood counter.
convenient blender
A blue Kuhn Rikon Swiss peeler.
vegetable peeler

notes

Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.
optional zucchini ribbons – If you’re feeling fancy, you can create zucchini ribbons with a vegetable peeler and line your cup with the ribbons before pouring in the tofu smoothie.
variations:
plant-based ‘milk’ – Substitute oat milk with unsweetened soymilk for additional protein.  
storage:
Ingredients like diced zucchini, blueberries, sliced banana, and hemp seeds can be frozen together as a smoothie kit. I like to use 1 cup Souper Cubes (*affiliate link). Then, blend with the other ingredients for a quick snack!
course: Breakfast, Drinks, Snack
cuisine: American, Californian, Chinese American, Taiwanese American
difficulty: easy
tried this recipe?Please consider Leaving a Review~!

🌡️ food safety

  • Wash hands before handling smoothie ingredients
  • Don't leave ingredients sitting out at room temperature for extended periods
  • See more guidelines at USDA.gov.

sweet potato congee: how to make rice porridge

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This sweet potato congee is an easy version of a traditionally soothing and nourishing Taiwanese staple. A favorite sweet rice porridge recipe that can be eaten on its own or with a variety of different toppings.

It’s commonly enjoyed as a way to sooth an upset stomach or when someone’s feeling under the weather, but this simple dish (with a dash of sweetness!) is also delicious as an everyday breakfast. With this shortcut recipe, you can make it in just 25 minutes.

Cindy holding up a spoon full of congee over a wood bowl filled with purple sweet potato congee topped with grated ginger.

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✨ why you'll love this Taiwanese congee recipe

Congee, otherwise known as rice porridge, is a go-to dish in Taiwanese and Chinese households, especially if someone is under the weather, has an upset stomach, or has a low appetite. Other than hot pot, it has always been my go-to comfort meal.

This is a classic Taiwanese and Chinese congee recipe that's cozy and comforting with a hint of sweetness. Different versions of congee are also popular, such as Cantonese-, Japanese-, and Korean-style rice porridge, but this is a shortcut version of what I grew up eating.

This congee recipe also makes an easy breakfast (that’s how I enjoy it) since it takes less than 30 minutes to make. Plus, it's freezer friendly. Serve it with a bowl of easy miso soup and you have a complete meal!

It’s super customizable so you can enjoy it with savory toppings that you like... like a quick homemade Din Tai Fung cucumber salad.

It works great for meal prep too – I’ll prepare a large batch and store it in individual containers that I can easily reheat in the morning.

If you’re feeling under the weather, enjoy your congee with a ginger lemon honey tea and you’ll be feeling better in no time!

interesting fact: Congee is also called 地瓜粥 (han-chî-moâi in Taiwanese Taigi or dìguā zhōu in Mandarin, Chinese). Han-chî or dìguā means sweet potato, and moâi or zhōu means porridge. Other names for congee or rice porridge include 稀飯 (môe or xīfàn), which translates to “thinned/diluted rice,” and another word for sweet potato is 蕃薯 (fān shǔ).

🍚 what to eat with congee

One of my favorite things about congee is that you can enjoy it in so many different ways. It’s a simple dish that pairs well with most foods and flavors. Here are some ideas for customizing your own sweet potato rice porridge. 

  • If you want to make it a little more filling, add protein! You can eat it with shredded chicken or a poached or boiled egg. 
  • The sweet potato adds a subtle sweetness, but if you want it sweet congee you can add things like goji berries, jujubes, or candied kumquats. 
  • Serve it with purple daikon radish, Taiwanese cabbage, or stir-fry spinach for a super simple veggie side dish (or topping).
  • My favorite toppings are all dependent on my mood. Sometimes I add a pan-seared salmon filet or shredded chicken. Other times I prefer a soft boiled egg or vegetables (either blanched, stir-fried, or pickled).

Let me know how you like to eat your sweet potato congee in the comments below!

📋 key ingredients

The recipe itself only calls for four ingredients - including water! This is both a vegetarian and vegan recipe (Buddhist-friendly too since it doesn't have any allium vegetables) as a base, but then you can customize it with additional toppings if you'd like.

Sweet potato congee recipe ingredients laid out on a blue and pastel purple background and individually labeled.
  • sweet potato - this is a great recipe for purple sweet potato, but any sweet potato will work too.
  • white rice - I use medium-grain rice (affiliate link) for my preferred texture.
  • water
  • ginger - this ingredient is optional, but if you're eating congee because you're under the weather or feeling nauseous I highly recommend it (my registered dietitian nutritionist brain talking).

See the recipe card for specific quantities.

📖 substitutions

  • different sweet potatoes - different varieties of sweet potatoes work great in this recipe too. I chose purple for its color and more subtle sweetness, but also enjoy it with regular sweet potato. When I feel like something sweeter with a creamier texture, I'll pick Japanese sweet potato.
  • rice - I use medium-grain white rice here, though you can also use a more fragrant variety like jasmine rice.

📖 variations

Congee can be kept super simple or dressed up with different toppings and protein sources.

  • protein options - add an egg (cooked to your preference), lean thinly sliced pork, shredded chicken, fish, shrimp, tofu, bean curd, or pork/fish/mushroom floss.
  • pickled vegetables - the most popular pickled vegetable for rice porridge are Chinese soy sauce pickled cucumbers (called 醬瓜: jiàng guā in Mandarin or chiùⁿ-koe in Taiwanese). They pack a savory punch. Any quick pickled vegetables would taste great too.
  • plant-based - to keep this a vegetarian or vegan congee, top it with tofu or bean curd as a protein option. Some popular toppings include marinated bamboo shoots, canned braised peanuts and gluten, and fresh scallions and cilantro.

Congee also tastes great with century egg. Pair it with this century egg silken tofu.

🔪 instructions

I’m going to go show you how to make rice porridge with purple sweet potato in detail below, including step-by-step photos of how to prepare your ingredients. In a hurry? You can jump straight to the printable recipe.

For 4 servings, begin your congee by preparing the rice, sweet potato, and ginger.

Recipe step 1: Cindy holding a medium mixing bowl in the sink with one hand and stirring rice with clean water inside.

Put 1 cup medium grain white rice in a mixing bowl and fill it with cold water. Use your hand to stir the rice to wash it.

Recipe step 2: Cindy holding a medium fine mesh strainer over the sink with one hand and straining the water from the washed rice by pouring the contents in the bowl over the strainer.

Pour the water out over a fine mesh strainer.

Recipe step 3: Cindy holding a medium fine mesh strainer over the sink with one hand and straining the washed rice by pouring the contents in the bowl into the strainer.

Allow the rice to fall into the strainer so the liquid can drain out. Repeat steps 1-3 until the rice is clean (about 3 rinses).

Recipe step 4: A close up view of peeled purple sweet potato that has been cut into bite-sized oblique shaped pieces on a wood cutting board.

Then, prep 1 small purple sweet potato (or regular sweet potato, about 8 ounces or 230 grams) by peeling it and cutting it into smaller cubed pieces.

importance of washing rice: Rinse rice with cold water until the water runs clear (about 3 times) and strain. This might sound counterintuitive since we’ll be adding back water to make congee, but it’s an important step to remove any debris and excess starch on the outer surface of the rice. It’ll help to prevent the rice from clumping.

Recipe step 5: A close up view of grated ginger on the underside of a microplane, next to a piece of fresh ginger.

Next, use a microplane to grate 1 teaspoon of fresh ginger (optional).

Recipe step 6: Top-down view of congee simmering in a medium pot.

Add the washed and drained rice to a medium-sized pot along with about 6.5 cups (2.4 liters) of cold/lukewarm water, prepared sweet potato, and optional ginger.

pro tip #1: I use a 1:6.5 (1-to-6.5) ratio of rice to water in this recipe, but feel free to add more water if you like a thinner consistency.

Recipe step 7: Top-down and close up view of purple sweet potato congee, showing the grains of rice breaking down.

Bring the mixture to a boil, then turn the heat down to medium-low, and stir.

Recipe step 8: Cindy partially covering the top of the saucepan with simmering congee.

Cover with the lid partially closed (to avoid the liquid overflowing) and simmer for 20 minutes.

pro tip #2: This recipe is a quicker version of congee. If you’d like to have the grains more broken down, give it a 1-2 minute whisk during the last 5 minutes of cooking and/or simmer for an additional 15 minutes. Make sure to keep an eye on the pot and add more water if needed.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

❄️ storage

Allow the congee to cool to room temperature and then you can store it in an airtight container in the refrigerator for 1-3 days.

💭 top expert tip

Want to make this recipe even quicker? Use frozen cooked rice the next time you make this to reduce the cooking time even more. Frozen grains are more brittle and will break down easier when cooking.

Cindy holding up a spoon full of congee over a wood bowl filled with purple sweet potato congee topped with grated ginger.

💭 faq

How to store leftover congee?

Allow the extra congee to be cooled properly and then you can place in a covered container to store in the refrigerator for up to 3 days. Sweet potato congee can also be frozen in freezer trays. I like to use 1-cup trays from Souper Cubes (affiliate link). I like to use the freezer method to meal prep my congee and then heat up an individual serving when I'm ready to enjoy it.

How to reheat congee?

You can reheat your congee in a microwave-safe bowl. Mix in 1-2 tablespoons of water and then cover before reheating. Alternatively, you can steam congee or reheat in a small saucepan.

Why is congee good when you're sick?

Congee is one of the foods I crave most when I'm not feeling well! It's gentle on the stomach and it can either be bland or infused with extra flavor. The soft texture and neutral flavor of the food helps to ease the digestive system. On top of all that, it's hydrating and comforting! – from a registered dietitian nutritionist specializing in East Asian foods.

How to make cooked rice into porridge?

Add your leftover rice with water to a saucepan and bring it to a simmer. Cook for 15-20 minutes while stirring occasionally. You can add in cut sweet potatoes as well. Based on your preferred consistency, you can alter the water to rice ratio.

Is rice porridge and congee the same? 

Yes, rice porridge and congee are the same thing under different names. This rice porridge recipe is a Taiwanese sweet potato congee, but there are a variety of different kinds from other cultures.

🍱 tasty pairings

Try these flavorful side dishes and soups with your congee:

👨‍🍳 COOKING WITH KIDS

What can kid chefs help with?

Washing and rinsing the rice is a great way for kid chefs to get involved! They can stick their (washed) hands in a big mixing bowl of water and rice to swish it all around and get rid of the starches. Drain the bowl, strain the rice, and repeat the swishing process a few times to make sure the rice is clean.

Let me know if you have any questions in the comments below.

Happy cooking! ~ Cin

Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for a free PDF with cozy soup recipes.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

Cindy holding up a spoon full of purple sweet potato congee over a wood bowl filled with congee topped with grated ginger.
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5 from 1 rating

sweet potato congee (rice porridge) 地瓜粥

This sweet potato congee is an easy version of a traditionally soothing and nourishing Taiwanese staple. A favorite sweet rice porridge recipe that can be eaten on its own or with a variety of different toppings. It’s commonly enjoyed as a way to sooth an upset stomach or when someone’s feeling under the weather, but this simple dish (with a dash of sweetness!) is also delicious as an everyday breakfast. With this shortcut recipe, you can make this in just 25 minutes.
prep time5 minutes
cook time20 minutes
total time25 minutes
servings: 4 servings
author: cindy chou

ingredients

  • 1 cup white rice, medium grain, washed and drained (300 grams)
  • 6.5 cups water, cold/lukewarm (2.4 Liters)
  • 1 small purple sweet potato, about 8 ounces or 230 grams, peeled and cut into 1-inch cubes or oblique pieces
  • 1 teaspoon grated fresh ginger, optional

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

  • In a medium pot (3-quarts), add 1 cup white rice (washed and drained), 6.5 cups water, prepared 1 small purple sweet potato, and 1 teaspoon grated fresh ginger (optional).
  • Bring to a boil, turn the heat down to medium-low, and stir before covering with the lid partially closed (to avoid the liquid overflowing). Simmer for 20 minutes, stirring occasionally.
  • Serve hot or warm.

equipment and highlighted ingredients

A small stainless steel fine mesh strainer over a white background.
small fine mesh strainer
A blue Kuhn Rikon Swiss peeler.
vegetable peeler
The side profile of a medium saucepan over a white background.
saucepan with lid (3-quarts)
A metal, stainless-steel soup ladle over a white background.
ladle
Top down view of a chefs knife.
chefs knife
Top down view of a large wood cutting board.
cutting board

notes

sweet potato:
Other varieties of sweet potatoes will work well for this recipe too. I chose purple for its color and subtle sweetness, but regular sweet potato and Japanese sweet potato both taste great in congee as well.
optional toppings:
  • 1 medium egg, hard or soft-boiled
  • 3 ounces shredded cooked chicken
  • ¼ cup pickled vegetables of your choice
course: Breakfast, Complete Meal, dinner, lunch, Side Dish
cuisine: Chinese, Taiwanese
difficulty: easy
tried this recipe?Please consider Leaving a Review~!

🌡️ food safety

  • Wash hands before washing rice and preparing sweet potatoes
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Allow any extra congee to properly cool down before storing covered in the refrigerator

See more guidelines at USDA.gov.

miso soup (gluten-free) 味噌汁

· 2 Comments

Sip on this comforting and nourishing soup in just 20 minutes. How is this miso soup gluten-free, you ask? With a simple swap, this traditional miso paste and dashi-based soup is ready for your gluten-free guests to enjoy!

I’ll guide you through making basic dashi broth for miso soup in addition to showing you exactly how to cut optional ingredients to make miso soup with daikon and enoki mushrooms. You'll be able to add this to your go-to list of quick and easy recipes!

A spoon filled with miso soup and a piece of tofu, wakame, enoki, daikon, and scallions above a yellow bowl filled with miso soup.
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✨ why you'll love this recipe

This miso soup is so easy to make - I think it’ll wind up surprising you. Since you don’t have to make the dashi stock from scratch, this soup can be ready within 15-20 minutes tops!

Side note: I’ve made dashi from scratch for miso soup using Shizuo Tsuji’s recipe in Japanese Cooking: A Simple Art (affiliate link) and the flavor of this easier version tastes just as good! 

serving suggestions

Japanese miso soup is traditionally enjoyed with rice, but this recipe also pairs well with juicy dumplings or kimchi fried rice.

It really goes well with a variety of dishes, including this Din Tai Fung cucumber salad.

Check out more cozy east asian soups including my 5-ingredient bitter melon soup. And if you’re a huge daikon fan like I am, try this delicious purple daikon recipe.

gluten-free and other variations

You may be wondering what makes this miso soup gluten-free. Well, despite typically using more traditional white miso paste, I always have a gluten-free miso paste around in case I need to serve guests with dietary restrictions (I'm a registered dietitian nutritionist after all).

I thought this would be a great opportunity to share a gluten-free miso! (If you’d rather use a different kind of miso, there are so many different types that vary on the scales of light to dark, and sweet to salty; check out some of them below.) 

In this recipe, I also added daikon and mushrooms, which means this version could also be called miso veg. soup (野菜のお味噌汁) or miso soup with mushroom. This is one way you can customize your recipe – use whatever vegetable sounds good to you.

Another reason I think you’ll love this recipe is because the nutrition in miso soup is well-rounded. There’s a good balance of protein, carbohydrates, and fiber. Plus, the soup broth can help to keep you hydrated!

✨ the allure of miso soup

Miso soup (or miso-shiru 味噌汁 in Japanese, 味噌湯 in Chinese, and tāu-chiùⁿ-thng in Taiwanese) is a savory Japanese soup made of miso paste and dashi (stock), but it doesn’t stop there! There are so many different variations of miso soup that I grew up loving. 

There are so many Japanese influences in Taiwanese cuisine, including (but not limited to) soups that highlight fresh and seasonal ingredients. These dishes are commonly served with all meals at home, including breakfast, and miso is such a quick and easy version of this tradition. 

It’s quick, easy, and pairs wonderfully with a bowl of white rice. The general makeup of miso soup is…

  • Stock
  • Miso paste
  • Optional toppings

“It is impossible for miso soup to be boring. It can be based on any type of miso, from salty to sweet, and it is always served with supplementary ingredients and seasonings. In the course of the four seasons, relying on easily available produce and nonseasonal staples, one can make a different miso soup nearly every day without repetition.” -  Japanese Cooking: A Simple Art (affiliate link)

Once you have the base stock made, you can add pretty much any seasonal vegetables to it based on what you like. I often made miso soup for breakfast as a kid! 

📋 key ingredients

Below I'll share the basic ingredients of this recipe, and then I'll break it down even further to give you more miso and dashi broth options.

Labeled ingredients for miso soup over a pale yellow background, including a wakame (dried seaweed), salt, miso (white, awase, or red), dashi granules, silken tofu, a medium daikon (optional), a scallion, and a pack of enoki mushrooms (optional).

miso paste - see options below

dashi granules - see options below.

You can find dashi granules in Japanese grocery stores as well as Taiwanese stores like 99 Ranch Market, Korean markets like H Mart, or your local Asian grocery store. It’s usually located in the pantry items aisles, sometimes by soup stocks and sauces. You can also find it online at Weee! (affiliate link) or Amazon

silken tofu - any tofu labeled as "silken" or even "soft" will work too.

enoki mushroom - optional but one of my favorite additions to this recipe!

You can also use thinly sliced king trumpet mushrooms or shimeji (beech) mushrooms as a substitute.

daikon radish - optional but also one of my favorite vegetables to include in miso soup.

wakame (affiliate link) - this dried seaweed can be found in Japanese, Taiwanese, and Korean grocery stores, or online.

scallions - added for a pop of green and flavor. I don't always include this in my miso soup, but enjoy it every once in a while.

See the recipe card for quantities.

miso options

The type of miso you use can also be customized to your taste because there are so many different kinds. Here are some of the most commonly found types in the US (note the gluten-free version):

  • shiro-miso (white miso) (affiliate link) - It’s sweet and smooth (fine-textured). Works great in soups and sauces/dressings to use with vegetables or salads.
  • sendai miso (red miso) (affiliate link)- Full of flavor, made with a combination of rice, barley, and beans. It also works great for miso soup.
  • awase miso (affiliate link) – a combination of white and red miso paste

There's also a yellow miso called shinshū-miso (affiliate link) that’s saltier than white miso with a hint of tartness. It’s good for general cooking needs and is probably the most commonly used type in the US. I would recommend red, white, or awase for this recipe though.

Hikari brand organic white miso paste in its original packaging (a square plastic container) over a white background, labeled with "Certified Gluten-Free" and "Non-GMO."

For this gluten-free miso soup recipe, look for miso paste labeled as gluten-free (affiliate link). This is a brand more commonly found in Japanese grocery stores in the US.

dashi options

There are quite a few options for dashi granules, but these are my favorites. I almost always have them stocked in my pantry since they're super easy to use.

Labeled dashi stock options for miso soup (gluten-free) over a wood cutting board, including konbu stock packets (kelp-based dried granules), bonito stock packets (fish-based dried granules), and a bottle of HonDashi (bonito stock with flavor boosters, dried granules).
  • konbu stock (affiliate link) - use this for vegan or vegetarian miso soup since it's kelp-based soup stock.
  • bonito dashi granules (affiliate link) - this is fish-based and my go-to one!
  • hondashi (affiliate link) - this brand of dried dashi stock includes even more flavor boosters like added MSG. I say 'added' since, like many other foods (including mushrooms and tomatoes), other dashi granules have naturally occurring MSG.

📖 substitutions

As you can see above, I've provided a few different miso and dashi brand substitutions if you can't find one or the other. However, the miso and dashi themselves can't be substituted with completely different ingredients since they're the base of this recipe.

One ingredient that can be substituted is our miso soup mushroom - enoki! Go for a milder flavored mushroom like these:

  • Use one large king trumpet mushroom (about 3 ounces or 85 grams) and thinly slice it on a diagonal
  • Try a 3.5-ounce (100-gram) package of beech (shimeji) mushrooms with the ends cut off and separated into smaller chunks by hand.

📖 variations

  • vegetarian - make your miso soup vegetarian or vegan by using konbu (kelp-based) dashi granules (affiliate link) in place of bonito dashi.
  • fancy with added protein - add chunks of seared salmon fillet to each bowl of miso soup.
  • seasonal - add your choice of seasonal vegetables. You can get creative here! I've had miso soup with carrots, a variety of mushrooms, cabbage, okra, garlic scapes, and more.

🔪 instructions

I’m going to go through each step in detail below, including step-by-step photos of how to prepare your silken tofu, daikon radish (a secret restaurant way of cutting it!), and enoki mushrooms. In a hurry? You can jump straight to the printable recipe.

cooking miso soup

Let's start with the soup base.

A small saucepan filled with water and dashi granules over a portable stove, labeled with a circled number "1."

Place 8 cups of water and 2 tablespoons of dashi granules in a medium (3-quart or 3-liter) saucepan and bring to a simmer (just before boiling), then lower the heat to medium.

Cindy using chopsticks to mix miso paste in a fine mesh strainer over a small saucepan filled with dashi stock, labeled with a circled number "2."

Place the miso paste in a small fine-mesh strainer. Lower the strainer into the pot until the miso paste is submerged in the water. Stir the miso with chopsticks or a small whisk until it is fully dissolved.

Alternatively, you can add the miso paste directly into the simmering water and whisk until dissolved – it's a lot faster and easier with a strainer though!

tip: Prepare the silken tofu, scallion, optional daikon radish and enoki mushrooms (if using) while the soup base simmers. See the step-by-step photos below on how to prepare each ingredient.

Miso soup with wakame, enoki mushrooms, sliced daikon, and tofu simmering in a small saucepan, labeled with a circled number "3."

Turn up the heat to medium and immediately add in the cut enoki mushrooms (optional), sliced daikon radish (optional), silken tofu, and ¼ cup wakame (about 20 grams).

A yellow bowl filled with steaming miso soup with wakame, enoki mushrooms, sliced daikon, and tofu topped with thinly sliced scallions, labeled with a circled number "4."

Simmer until the daikon just starts to turn translucent (about 10 minutes). Ladle into individual soup bowls and top with sliced scallions.

how to cut tofu and scallions

Cindy cutting a block of silken tofu into 1-inch by ¾-inch cubes on a wood cutting board, labeled with a circled number "1."

Prepare 1 (14-ounce) package of silken tofu by draining it, removing it from its container, and cutting it into cubes.

Cindy placing her non-dominant hand, palm down, over the top of the cut tofu and slicing it in half by cutting with the chefs knife parallel to the cutting board, labeled with a circled number "2."

Cut the silken tofu into 1-inch (50-millimeter) cubes. I like to slice it in half first as shown above before cutting it into bite-sized cubes.

Cindy cutting the stem off of a scallion with a chefs knife on a wood cutting board.

Cut the end off of 1 washed scallion.

Cindy thinly slicing scallion on a bias with a chefs knife on a wood cutting board.

Thinly slice scallion on a bias (at an angle).

how to cut a daikon radish

This ingredient is optional, but one of my favorites to add to this recipe. Here, I'll show you a special way to cut daikon that's not widely shared.

Cindy cutting a medium daikon in half with a chefs knife, labeled with a circled number "1."

Cut off a 6-inch piece (about 150 millimeters) of daikon.

Cindy peeling half of a daikon with a vegetable peeler, labeled with a circled number "2."

This way you're only peeling the part of the daikon that you'll use right away. The other half will stay fresh longer stored in the refrigerator.

Cindy cutting half of a daikon into 2-inch long pieces (about 50 millimeters) with a chefs knife, labeled with a circled number "3."

Cut the daikon into 2-inch long pieces (about 50 millimeters).

Cindy using a chefs knife to cut a piece of 2-inch long daikon (about 50 millimeters) into ¼-inch (6-millimeter) thick slices by placing the daikon piece flat side down, then slicing the daikon from top down with the grain, labeled with a circled number "4."

Place each disk flat side down and slice the daikon from the top down with the grain into ¼-inch (6-millimeter) thick slices.

pro tip: When using daikon in soups, cut slices with the grain rather than against the grain (as shown in the step-by-step photos above). This will give each slice a satisfying toothsome bite even after being fully cooked. That way you avoid soggy, too-soft, vegetables even when reheating a bowl of miso soup.

how to cut enoki mushrooms

Enoki mushrooms are another favorite but optional ingredient. I love it in miso soup! If you can't find enoki, shimeji (beech mushrooms) or thinly sliced king trumpet mushrooms would work best as substitutes.

Cindy using a chefs knife slicing the end off of a bundle of enoki mushrooms in its opened package, labeled with a circled number "1."

Cut the ends off of 1 package of enoki mushrooms (about 7 ounces or 200 grams). I like to cut the ends off while they're still in the package so the roots don't get everywhere.

A bundle of enoki mushrooms cut in half length-wise on a wood cutting board, labeled with a circled number "2."

Cut them in half lengthwise.

Cindy holding the bottom half of enoki mushrooms over a small glass mixing bowl, labeled with a circled number "3."

Separate the ends into smaller chunks.

Cindy holding the bottom half of enoki mushrooms over a small glass mixing bowl and separating and pulling the ends into smaller chunks by hand, labeled with a circled number "4."

Using clean hands, pull small segments of the enoki ends apart so that they're in bite-sized chunks.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

❄️ storage

How long does miso soup last? Miso soup can be stored in covered containers in the refrigerator for up to 4 days. I often prepare a large batch to enjoy for breakfast during the week. 

Reheat it in the microwave, covered, for 30 seconds - 1 minute, or in a small saucepan on the stove just until it starts to simmer (about 5 minutes). 

freezing

The miso soup base (water, dashi, miso, and wakame) can be frozen in pint or quart-sized freezer-friendly containers. You can also freeze it in Souper cubes (affiliate link) for different portion sizes. Just make sure to leave room at the top since the contents will expand when frozen.

Tofu, daikon radish, enoki mushrooms: These ingredients don't stand up well to freezing since the texture will change. You can add these to the reheated soup base.

Although wakame can be frozen with the soup, I tend to add it to reheated soup since dried wakame has a long shelf life in the pantry.

Reheating frozen soup: Reheat directly from the freezer in a small saucepan on the stove just until it starts to simmer, then add in freshly cut silken tofu, wakame, and optional ingredients like daikon and enoki mushrooms.

Simmer until the daikon just starts to turn translucent (about 10 minutes).

💭 top expert tip

Keep the stove on medium heat or lower when simmering miso soup. You never want it to boil since it will change the flavor in a subtle way. If you find the pot of soup coming to a boil, immediately turn off the stove and remove the pot from the heat.

💭 faq

Is miso soup gluten-free?

Miso soup is not typically gluten-free since it depends on the type of miso paste used. There are gluten-free versions of miso that you can buy. Just look for the gluten-free label and you can use it to make your miso soup gluten-free.

Is clear soup the same as miso soup?

Miso soup is not a clear soup since one of its main ingredients is miso (fermented bean paste), which gives it a slightly cloudy appearance. It's in the category of "thick" soups in Japanese cuisine. 

Clear soup is called suimono (吸い物), or more commonly as osuimono (meaning "something to sip"), and is usually served in formal dining settings or during special occasions. Osuimono follows specific rules to highlight the color, aroma, and subtle flavors of three ingredients. The stock is made clear and is the most important component of the dish.

Sumashijiru (澄まし汁) is another type of Japanese clear soup that is enjoyed more casually in home cooking. Both highlight seasonal ingredients and are meant to complement a meal. Since the dashi broth is important in both, it's best to make dashi broth from scratch for clear soups rather than use dried dashi granules.

What does miso soup taste like?

The base of miso soup is savory-tasting with a satisfying umami flavor. If you include additional ingredients it will alter the taste slightly.

Is miso soup vegan or vegetarian?

Miso soup can be vegan and vegetarian if you use the vegetarian form of dashi (known as konbu dashi) so that fish is not included in your soup base. Just like fish-based dashi granules, konbu dashi granules or dry konbu dashi can also be found in Japanese grocery stores or online.

Miso soup in a yellow bowl with silken tofu, enoki mushrooms, wakame, thinly sliced daikon, and topped with thinly sliced scallions.

🥒 delicious soup pairings

Not sure what to eat with miso soup? Here are some simple and flavorful dishes to try:

👨‍🍳 COOKING WITH KIDS

What can kid chefs help with?

  • breaking up the enoki mushrooms
  • measuring out dashi granules and wakame
  • stirring the pot of miso soup with supervision

Let me know if you have any questions in the comments below.

Happy cooking! ~ Cin

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Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

A spoon filled with miso soup and a piece of tofu, wakame, enoki, daikon, and scallions above a yellow bowl filled with miso soup.
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5 from 3 ratings

miso soup (gluten-free) 味噌汁

Easy miso soup ready within 20 minutes tops! With a simple swap, this traditional miso paste and dashi-based soup is ready for all Japanese food lovers, including gluten-free guests!
prep time10 minutes
cook time10 minutes
total time20 minutes
servings: 4 servings
author: cindy chou

ingredients

  • 8 cups water
  • 2 tablespoons bonito dashi granules, (substitute: konbu dashi for vegan option)
  • 6 tablespoons miso paste, white, awase, or red, labeled gluten-free
  • 1 (14-ounce) package silken tofu, drained, and cut into 1-inch (50-millimeter) cubes
  • 1 scallion, ends removed and thinly sliced
  • 6 inch piece of daikon radish, (about 150 millimeters), optional, peeled and cut into ¼-inch (6-millimeter) thick slices
  • 1 (7-ounce) package enoki mushrooms, (about 200 grams), optional, ends cut off and cut in half lengthwise (separate the ends into smaller chunks by hand)
  • ¼ cup wakame, dried seaweed

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

  • Place 8 cups water and 2 tablespoons bonito dashi granules in a medium (3-quart or 3-liter) saucepan and bring to a simmer (just before boiling), then lower the heat to medium.
  • Place 6 tablespoons miso paste in a small strainer. Lower the strainer into the pot of simmering broth until the miso paste is submerged. Stir the miso with chopsticks or a small whisk until it is fully dissolved. Alternatively, you can add the miso paste directly into the simmering water and whisk until dissolved.
  • Prepare the silken tofu, scallion, optional daikon radish and enoki mushrooms (if using) while you wait for the stock to simmer.
  • Turn up the heat to medium and immediately add in the cut enoki mushrooms (optional), sliced daikon radish (optional), silken tofu, and ¼ cup wakame. Cook until the daikon just starts to turn translucent (about 10 minutes).
  • Ladle into individual soup bowls and top with sliced scallions.

equipment and highlighted ingredients

The side profile of a medium saucepan over a white background.
medium saucepan, (3-quart)
A small stainless steel fine mesh strainer over a white background.
small fine mesh strainer
A metal, stainless-steel soup ladle over a white background.
ladle
Top down view of a large wood cutting board.
cutting board
Top down view of a chefs knife.
chefs knife
Packaging of bonito stock packets (fish-based dried granules) over a white background.
bonito dashi granules
Hikari brand organic white miso paste in its original packaging (a square plastic container) over a white background, labeled with "Certified Gluten-Free" and "Non-GMO."
white miso, gluten-free
Packaging of a 5-ounce bag of wakame, labeled as "Cut Wakame: Dried Seaweed" with the Shirakiku brand logo on the package.
wakame

notes

optional enoki mushroom substitutions:
1 large king trumpet mushroom (about 3 ounces or 85 grams), thinly sliced on a diagonal
1 (3.5-ounce or 100-gram) package beech (shimeji) mushrooms, ends cut off and separated into smaller chunks by hand
vegetarian option – Use konbu (kelp-based) dashi granules (affiliate link) instead of bonito dashi.
top tips:
When using daikon in soups, cut slices with the grain rather than against the grain (as shown in the step-by-step photos in the post above). This will give each slice a satisfying toothsome bite even after being fully cooked. That way you avoid soggy, too-soft, vegetables even when reheating a bowl of miso soup.
Keep the stove on medium heat or lower when simmering miso soup. You never want it to boil since it will change the flavor in a subtle way. If you find the pot of soup coming to a boil, immediately turn off the stove and remove the pot from the heat.
storage – Miso soup can be stored in covered containers in the refrigerator for up to 4 days. I often prepare a large batch to enjoy for breakfast during the week.
reheat – in the microwave, covered, for 30 seconds to 1 minute or in a small saucepan on the stove just until it starts to simmer (about 5 minutes).
freezing:
The soup base (water, dashi, miso, and wakame) can be frozen in pint or quart-sized freezer-friendly containers. You can also freeze it in Souper cubes for different portion sizes. Just make sure to leave room at the top since the contents will expand when frozen.
Tofu and daikon radish don't stand up well to freezing since the texture will change. You can add these to the reheated soup base.
reheating from frozen:
Reheat directly from the freezer in a small saucepan on the stove just until it starts to simmer, then add in freshly cut silken tofu, wakame, and optional ingredients like daikon and enoki mushrooms.
Simmer until the daikon just starts to turn translucent (about 10 minutes).
course: Soup
cuisine: East Asian, Japanese
difficulty: easy
tried this recipe?Please consider Leaving a Review~!

🌡️ food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Wash hands before handling ingredients, especially if they won't be cooked like the scallions
  • Don't leave the soup sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

chocolate mochi muffins

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Chocolate mochi muffins are the perfect way to satisfy your chocolate craving! You get chocolatey sweetness with a fluffy, yet satisfyingly chewy QQ texture, and a crispy outer crust. Enjoy it with a cup of coffee or tea.

I'll guide you through this recipe that's surprisingly easy to make, yet impressive to all those you'll share it with.

Close up view of stacked chocolate mochi muffins in a pink serving plate, with the top one cut in half to show the golden crust on the outside and moist center.
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✨ why you'll love this recipe

If you like the crunchy edges of butter mochi and have an affinity for chocolate, this recipe is for you! These mochi cupcakes are the perfect level of both chewiness and chocolatey flavor.

did you know? - Q is a Taiwanese saying for a 'bouncy, chewy, and satisfying toothsome texture,' like in mochi or 麻糬 môa-chî in Taiwanese, and a good boba drink.

This recipe calls for a bit of coffee in the batter to enhance the flavor of the cocoa powder.

Baking mochi muffins in a cupcake pan gives you more of that magical crispy crust all around the edges with chewy sweet goodness inside, and I've also tested this recipe with an air fryer so you can save on baking time if you have one.

Once you’ve made your muffins, sit down with a cup of ginger lemon honey tea. Or, if you're like me and enjoy eating something savory with something sweet, try one of these 5-minute silken tofu recipes to complete your snack!

💭 what is mochi?

Mochi (pronounced [mōCHē]) is the general Japanese term for sweet rice cakes/desserts made with short-grain glutinous rice, also known as sweet rice or sticky rice. It's generally known for its texture - a light and chewy mouthfeel.

Did you know? - Mochi is the more known use of sweet rice, and it's commonly used for sweeter dishes. Many Asian and Pacific Islander cultures use it in both savory and sweet applications for that magnificent chewy texture.

I fell in love with butter mochi, which is a local food in Hawai'i that combines the QQ texture of mochi with the essence of coconut and butter. I combined that concept with some of my own tricks and created these delightfully chewy and crispy chocolate mochi cupcakes!

📋 key ingredients

This recipe is a tasty variation of the original mochi muffin recipe! All you'll need are the original ingredients, plus cocoa powder and coffee.

Labeled ingredients for chocolate mochi muffins over a yellow background, including unsalted butter, light brown sugar, sugar, coconut milk, eggs (room temperature), coffee (optional), sweet rice flour (brand: mochiko), salt, cocoa powder, vanilla extract, and baking powder.
  • glutinous rice flour - also known as sweet rice flour. I use the Mochiko brand when available, but have also used other sweet rice flours found at Taiwanese and East Asian grocery stores, like 99 Ranch Market, Mitsuwa, or even online at  Weee! (affiliate link). ✴️ Make sure you're getting "glutinous rice flour," or "sweet rice flour," and not just "rice flour" since they're very different.
  • cocoa powder - Valrhona brand is what I would recommend, but it's optional. I think the brand and quality of cocoa matter here, but any will do if you're in a pinch.
  • coffee - you don't need any specific kind of coffee, but make sure it has cooled to room temperature.
  • coconut milk - use full fat, unsweetened for this recipe. Different brands of coconut milk can taste different. I prefer Native Forest (affiliate link) when I can find it.
  • kosher salt - I use the Diamond Crystal brand kosher salt (affiliate link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. Note: If using table salt or sea salt, use half of the amount listed in the recipe.
  • eggs - you'll want to take your eggs out of your refrigerator at least 10 minutes before starting this recipe so that they can come to room temperature.
  • sugar - I use cane sugar in this recipe, though regular granulated sugar can work too. Cane sugar gives these muffins a more mellow sweetness.

See the recipe card for quantities.

📖 substitutions

There aren't many ingredients I would substitute here since I want to stay true to the butter mochi I've tasted in Hawai'i, which means butter and coconut milk are essential ingredients.

You also can't get mochi without sweet rice flour either, so that's a must-have.

  • different sweetener -  you may use coconut palm sugar instead of light brown sugar if that's what you have, but make sure you use at least one of them. Both of these add a depth of flavor that you can't get with just cane sugar alone.
  • kosher salt - If you don't have Diamond Crystal brand kosher salt (which has almost half of the sodium level of regular salt), use half of the amount listed in the recipe.

🔪 instructions

I’m going to go through each step in detail below, including step-by-step photos of how to mix the batter. In a hurry? You can jump straight to the printable recipe.

Preheat oven to 350°F (175°C). Alternatively, you can preheat an air fryer at 350°F (175°C) for 3 minutes.

Note: Remove eggs from the refrigerator and allow them to come to room temperature if you haven’t already.

Dry ingredients (mochiko sweet rice flour, baking powder, and salt) in a medium glass mixing bowl on a wood surface, labeled with a circled number "1."

In a medium mixing bowl, add the mochiko sweet rice flour, baking powder, and salt.

Cindy mixing dry ingredients in a medium glass mixing bowl with a whisk, labeled with a circled number "2."

Whisk the dry ingredients until they're thoroughly combined.

Light brown sugar, sugar, vanilla extract, and two eggs in a large glass mixing bowl on a wood surface, labeled with a circled number "3."

In a large mixing bowl, add the light brown sugar, sugar, eggs, and vanilla extract.

Cindy pouring melted butter into the large mixing bowl with light brown sugar, sugar, vanilla extract, and two eggs, labeled with a circled number "4."

Add the melted (but not hot) unsalted butter to the large bowl.

Cindy pouring coconut milk from the can into the large mixing bowl with light brown sugar, sugar, vanilla extract, two eggs, and butter, labeled with a circled number "5."

Pour in the coconut milk.

Wet batter in a large mixing bowl, labeled with a circled number "6."

Mix with a whisk until well combined. Small lumps of the coconut milk fat will remain and that’s okay.

Cocoa powder on top of the wet batter in a large glass mixing bowl on a wood surface, labeled with a circled number "7."

Next, add the cocoa.

Cindy holding a small bowl of coffee over a glass bowl filled with cocoa powder on top of the mochi moffin batter in a large glass mixing bowl on a wood surface, labeled with a circled number "8."

Add the room temperature (or cold) coffee.

Wet batter with cocoa powder and coffee mixed in, labeled with a circled number "9."

Whisk again until the color is evenly distributed throughout the mixture. It’s normal to have small lumps of coconut milk fat remaining, so don’t worry about them.

Mixed dry ingredients added to the top of the wet batter in the large glass bowl, labeled with a circled number "10."

Add the dry ingredients from Step 2 to the wet ingredients from Step 3.

Smooth chocolate batter that's been fully mixed in a large glass bowl (though still showing some coconut milk chunks), with a circled number "11."

Whisk the mixture until they are just combined.

Cindy spraying cooking oil into a muffin pan, labeled with a circled number "12."

Lightly grease the inside of your muffin pan with a cooking oil spray. Divide the mochi muffin batter evenly among 12 regular muffin tins.

pro tip: If you use a mini muffin/cupcake pan, your mochi muffins will be done even faster! They are the ultimate bite-sized snack.

air fryer instructions

  1. Preheat the air fryer to 350°F (175°C) for 3 minutes. Remember to take the eggs out of the refrigerator and let them come to room temperature before using.
  2. In a medium mixing bowl, whisk together the mochiko sweet rice flour, baking powder, and salt until they are thoroughly combined.
  3. In a large mixing bowl, combine the light brown sugar, sugar, eggs, vanilla extract, unsalted butter, and coconut milk. Whisk the ingredients together until they are well combined. Next, add the cocoa powder and cold/room temperature coffee and whisk again until the color is evenly distributed throughout the mixture. It’s normal to have small lumps of coconut milk fat remaining, so don’t worry about them.
  4. Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Whisk the mixture until they are just combined.
  5. Spray the inside of 12 silicone muffin cups meant for the air fryer and scoop the batter into the lightly greased cups until just over halfway full. *Some silicone muffin cups for air fryers are larger than regular muffin tins. If using larger ones, this recipe may only yield 8 muffins/cupcakes.
  6. Air fry the muffins for 12 minutes.
  7. Remove from the air fryer and let cool in the muffin cups for 5 minutes before serving. It helps to use a small offset spatula to remove each muffin.

hint: If using an air fryer, spray the inside of 12 silicone muffin cups and scoop the batter into the lightly greased cups until just over halfway full. 

📖 variations

Easily create different flavored mochi muffins or cupcakes simply by adding one of the ingredients below to the wet ingredients (Step 3) of this recipe.

Note: The measurements are for 12 regular mochi muffins.

Close up view of three different mochi muffins cut in half to show the smooth texture on the inside, with the matcha flavor on the bottom, regular butter mochi flavor in the middle, and black sesame on top.
  • original butter mochi muffin flavor – see the full recipe with step-by-step photos.
  • black sesame flavor - Add 1 cup of black sesame powder (ground black sesame seeds) or sesame paste to this original mochi muffin recipe to get that nutty aroma and taste. See the full black sesame mochi muffin recipe with step-by-step photos.
  • matcha - Add 4 tablespoons of matcha powder to the original recipe for added sweet nuttiness. See the full matcha mochi muffin recipe here.
  • mini mochi muffins - Use a mini cupcake tin to make tiny chewy mochi muffins that are great for lunchboxes and grab-and-go snacks.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

❄️ storage

Store mochi muffins in a covered container in the refrigerator for up to 2 days or in the freezer for up to 1 month. See the reheat instructions below.

Since the crust on these muffins will soften over time due to moisture, you can reheat them by baking them for 3 minutes at 350°F (175°C) in an oven or for 1-2 minutes at 350°F (175°C) in an air fryer. This will revive the magical crust. If frozen, add 3-5 minutes of reheating time. 

💭 top expert tip

Using the right type of flour is crucial for mochi muffins! I recommend Koda Farms' Mochiko for this recipe, but any brand will work too. I've previously used ones found at 99 Ranch Market labeled as "glutinous rice flour." 

Regardless of the branding, make sure the package says "glutinous rice flour," "sweet rice flour," "sticky rice flour," and not just "rice flour." Regular rice flour will not give you that QQ or chewy texture that makes these muffins so amazing!

💭 faq

Are chocolate mochi muffins gluten-free?

They sure are! Glutinous rice flour is naturally gluten-free! “Glutinous” is used in the name because of the gooeyness of the flour once mixed with a liquid. Foods made with it have a chewy and bouncy texture that people love, also referred to as a QQ texture.

Why do chocolate and coffee go together?

The bitterness of coffee and the sweetness of chocolate come together to complement and uplift the best flavors of each other. Coffee is actually used by professional bakers to enhance the cocoa flavor. They're such a classic and delicious duo!

🧁 more mochi muffin flavors

Looking for other popular mochi muffin flavors? Try these and a delicious Taiwanese taro boba:

👨‍🍳 COOKING WITH KIDS

What can kid chefs help with?

  • mixing the ingredients
  • pouring in the coffee
  • scooping the batter into the muffin tins

Let me know if you have any questions in the comments below.

Happy cooking! ~ Cin

Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for a free PDF with cozy soup recipes.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

Close up view of stacked chocolate mochi muffins in a pink serving plate, with the top one cut in half to show the golden crust on the outside and moist center.
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5 from 2 ratings

chocolate mochi muffins

Chocolate mochi muffins are the perfect way to satisfy your chocolate craving! You get chocolatey sweetness with a fluffy, yet satisfyingly chewy QQ texture, and a crispy outer crust. This recipe is surprisingly easy to make, yet impressive to all those you'll share it with.
prep time10 minutes
cook time35 minutes
Air Fry Time13 minutes
total time45 minutes
servings: 12 muffins
author: cindy chou

ingredients

  • 2 cups mochiko glutenous rice flour, about 11 ounces (320 grams)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt, Diamond Crystal kosher salt (use half the amount if using sea salt or table salt)
  • ½ cup light brown sugar, about 2 ½ ounces (70 grams)
  • ½ cup sugar, about 3 ⅜ ounce (96 grams)
  • 2 large eggs, room temperature (105 grams)
  • 1 teaspoon vanilla extract, (4 grams)
  • 4 tablespoons unsalted butter, melted, about 2 ounce (56.5 grams)
  • 1 13.5-ounce can coconut milk, full fat, Native Forest brand recommended
  • 2 tablespoons cocoa powder, Valrhona brand recommended but optional, about ½ ounce (14 grams)
  • 2 tablespoons coffee, room temperature or cold, optional
  • cooking oil spray, neutral flavor and higher smoke point (canola, avocado, peanut)

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

  • Preheat oven to 350°F (175°C). If using an air fryer, preheat it at 350°F (175°C) for 3 minutes. Remember to take the eggs out of the refrigerator and let them come to room temperature if you haven’t done so already.
  • In a medium mixing bowl, whisk together the mochiko sweet rice flour, baking powder, and salt until they are thoroughly combined.
    2 cups mochiko glutenous rice flour, 2 teaspoons baking powder, ¼ teaspoon salt
  • In a large mixing bowl, combine the light brown sugar, sugar, eggs, vanilla extract, unsalted butter, coffee (if using), and coconut milk. Whisk the ingredients together until they are well combined. Next, add the cocoa powder and whisk again until the color is evenly distributed throughout the mixture. It’s normal to have small lumps of coconut milk fat remaining, so don’t worry about them.
    ½ cup light brown sugar, ½ cup sugar, 2 large eggs, 1 teaspoon vanilla extract, 4 tablespoons unsalted butter, 1 13.5-ounce can coconut milk, 2 tablespoons coffee, 2 tablespoons cocoa powder
  • Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Whisk the mixture until they are just combined.
  • Lightly grease the inside of your muffin pan with a cooking oil spray. Divide the mochi muffin batter evenly among 12 regular muffin tins. I use 1½ scoops with the Oxo Medium Cookie Scoop for each tin. If using an air fryer: spray the inside of 12 silicone muffin cups and scoop the batter into the lightly greased cups until just over halfway full.*
    cooking oil spray
  • Bake the muffins for 40-50 minutes in a regular muffin pan, or 15 minutes in a mini muffin pan, until the edges turn light golden brown. Remember to rotate the pan halfway through baking for a more even color. To check if they are done, insert a cake tester or toothpick into the muffins, and it should come out clean. If using a preheated air fryer: air fry the muffins for 13 minutes or 15 minutes without preheating.
  • Remove from the oven and let cool in the pan or cups for 5 minutes before serving. It helps to use a small offset spatula to remove each muffin. If storing for later, transfer to a wire rack and allow to cool completely before placing in an airtight container in the refrigerator for up to 2 days (see reheat instructions in the notes).

equipment and highlighted ingredients

Top down view of a stack of glass mixing bowls.
mixing bowls
Large whisk over a white background.
whisk
Small rubber spatula over a white background.
rubber spatula
A non-stick, 12-cup muffin tin over a white background.
non-stick muffin pan
Oxo Good Grips Medium Cookie Scooper over a white background.
Oxo Good Grips Medium Cookie Scooper
A small offset spatula over a white background.
offset spatula
A 24-cup mini non-stick muffin or cupcake pan over a white background.
mini muffin pan

notes

Although the ingredients for mochi muffins are similar to Hawaiian butter mochi, the texture of the center is different. Like butter mochi, these muffins have a magical golden, crispy, and chewy (QQ) crust.
*Some silicone muffin cups for air fryers are larger than regular muffin tins. If using larger ones, this recipe may only yield 8 muffins/cupcakes.
variations:
storage: Store mochi muffins in a covered container in the refrigerator for up to 2 days or in the freezer for up to 1 month. See the reheat instructions below.
reheat: Since the crust on these muffins will soften over time due to moisture, you can reheat them by baking for 3 minutes at 350°F (175°C) in an oven or for 1-2 minutes at 350°F (175°C) in an air fryer. This will revive the magical crust. If frozen, add 3-5 minutes of reheating time.
course: Breakfast, Dessert, Snack
cuisine: East Asian, Hawaiian, Japanese, Southeast Asian, Taiwanese
difficulty: easy
tried this recipe?Please consider Leaving a Review~!

🌡️ food safety

  • Do not taste uncooked batter that contains raw egg
  • Don't leave these muffins/cupcakes out at room temperature for extended periods
  • Refrigerate extra mochi muffins in a covered container to avoid mold. If unable to consume within 2 days, store in the freezer instead for up to 1 month and reheat before serving.
  • Never leave cooking food unattended
  • Use oils with a higher smoking point (like canola oil or avocado oil) to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov

black sesame mochi muffin (cupcakes) - 2 easy ways

· Leave a Comment

This black sesame mochi muffin recipe, inspired by the butter mochi in Hawai’i, is the perfect symphony of texture and flavor. They’re crispy on the outside and moist and chewy on the inside. The bold flavors of black sesame are wonderfully contrasted with the coconut milk and light brown sugar to create a not-too-sweet dessert that’ll keep you coming back for more.

These will be the first to run out when served at get-togethers and dinner parties – which has happened to me on several occasions! I'll guide you through every step of an almost failproof recipe so that you'll have deliciously nutty black sesame muffins in 45 minutes (or just 25 minutes using an air fryer).

Top down view of stacked black sesame mochi muffins in a pink serving plate, with one cut in half to show the golden crust on the outside and moist center and mini ones on the side.
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✨ why you'll love this recipe

The nutty aroma of black sesame seeds will remind you of your first bite of black sesame-filled tang yuan (sweet rice balls).

I have tested this recipe multiple times and served it to large groups of foodies that raved about it. Trust me, I can't make enough of these black sesame muffins to satisfy a crowd. They're everyone's favorite!

I also love that this recipe is so versatile - only a couple of ingredient changes here or there will transform their flavor profile completely. Plus, you have the option to bake these in a cupcake pan, mini cupcake pans, or even in the air fryer.

Enjoy these little snacks as a midday pick-me-up paired with some ginger lemon honey tea. Or treat it as a dessert after snacking on one of these flavorful silken tofu side dishes.

🖤 why black sesame seeds?

These mochi muffins are a twist on our butter mochi muffins recipe, so they maintain the slightly caramelized outer crust with a fluffy and chewy (QQ) interior. Except this time, you’ll taste the nutty flavor of black sesame with your first bite!

Though black sesame seeds are small, they are mighty! Black sesame is a flavor enhancer that you don’t want to underestimate.

did you know? - black sesame seeds are a different variety of sesame than white or tan ones. They can be sold hulled or unhulled, while the white (non-tan) sesame seeds have their hulls removed.

This recipe calls for black sesame powder 黑芝麻粉 so the interior is more fluffy and chewy than the gooeyness you’d expect from mochi or 麻糬 môa-chî in Taiwanese. If you prefer a moister mochi texture on the inside, use black sesame paste instead.

📋 key ingredients

If you've made my other mochi muffin recipes, you'll have most of these ingredients already! You'll notice that the only ingredient alteration is the powerhouse ingredient: black sesame.

Labeled ingredients for black sesame mochi muffins over a yellow background, including unsalted butter, light brown sugar, sugar, coconut milk, eggs (room temperature), sweet rice flour (brand: mochiko), salt, black sesame powder, vanilla extract, and baking powder.
  • sweet rice flour - also known as glutinous rice flour even though it's all rice without gluten. I use the Mochiko brand when available, but have also used other sweet rice flours found at Taiwanese and East Asian grocery stores, like 99 Ranch Market, Mitsuwa, or even online at Weee! (affiliate link). ✴️ Make sure you're getting "glutinous rice flour," or "sweet rice flour," and not just "rice flour" since they're very different.
  • black sesame powder - this recipe uses black sesame powder (ground toasted black sesame seeds) 黑芝麻粉 so the interior is more fluffy and chewy than the gooeyness like fresh mochi. Can be substituted with black sesame paste or black sesame seeds (see instructions under substitutions).
  • coconut milk - use full fat, unsweetened for this recipe. Different brands of coconut milk can taste different. I prefer Native Forest when I can find it.
  • kosher salt - I use the Diamond Crystal brand kosher salt (affiliate link) in most recipes since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. ✴️ If using table salt or sea salt, use half of the amount listed in the recipe.
  • eggs - you'll want to take your eggs out of your refrigerator at least 10 minutes before starting this recipe so that they can come to room temperature.
  • sugar - I use cane sugar in this recipe, though regular granulated sugar can work too. Cane sugar gives these muffins a more mellow sweetness.

See the recipe card for quantities.

📖 substitutions

  • black sesame paste - If you have black sesame paste, you can substitute it for the black sesame powder 1:1 (same quantity). This will make the center of the muffins extra gooey and more like a moist mochi texture.
  • black sesame seeds - If you only have black sesame seeds on hand, you can make your own powder or paste by toasting them in a small pan over low heat and then grinding in a small food processor or spice grinder (with or without an added neutral oil). It's especially important to toast black sesame seeds before using them.
  • different sweetener -  Coconut palm sugar works in place of light brown sugar if you'd rather swap out the light brown sugar. Both of these sweeteners add a depth of flavor that enhance and complement the cane sugar.
  • kosher salt - If you don't have Diamond Crystal brand kosher salt, use half of the amount listed in the recipe. I use the Diamon Crystal because it has almost half of the sodium levels of regular salt.
  • gluten-free - No substitutions are needed since this recipe is already gluten-free. Glutinous rice flour doesn’t actually have gluten in it.

🔪 instructions

I’m going to go through each step in detail below, including step-by-step photos. In a hurry? You can jump straight to the printable recipe.

Preheat oven to 350°F (175°C). Remember to take the eggs out of the refrigerator and let them come to room temperature if you haven’t done so already.

Dry ingredients (mochiko sweet rice flour, baking powder, and salt) in a medium glass mixing bowl on a wood surface, labeled with a circled number "1."

In a medium mixing bowl, add the mochiko sweet rice flour, baking powder, and salt.

Cindy mixing dry ingredients in a medium glass mixing bowl with a whisk, labeled with a circled number "2."

Whisk the dry ingredients together until they are thoroughly combined.

Light brown sugar, sugar, vanilla extract, and two eggs in a large glass mixing bowl on a wood surface, labeled with a circled number "3."

In a large mixing bowl, combine the light brown sugar, sugar, eggs, and vanilla extract.

Cindy pouring melted butter into the large mixing bowl with light brown sugar, sugar, vanilla extract, and two eggs, labeled with a circled number "4."

Add melted, but not hot, unsalted butter to the wet ingredient mixture.

Cindy pouring coconut milk from the can into the large mixing bowl with light brown sugar, sugar, vanilla extract, two eggs, and butter, labeled with a circled number "5."

Add coconut milk.

Cindy mixing the wet batter in a large mixing bowl with a whisk, labeled with a circled number "6."

Whisk the ingredients together until they are well combined.

Black sesame powder added to the top of the wet batter in a large mixing bowl, labeled with a circled number "7."

Next, add the black sesame powder.

Cindy whisking the black sesame powder into the wet batter until well incorporated in a large mixing bowl, labeled with a circled number "8."

Whisk again until the color is evenly distributed throughout the mixture. It’s normal to have small lumps of coconut milk fat remaining, so don’t worry about them.

Mixed dry ingredients added to the top of the wet batter in the large glass bowl, labeled with a circled number "9."

Add the dry ingredients from Step 2 to the wet ingredients from Step 3.

Smooth black sesame mochi muffin batter that's been fully mixed in a large glass bowl (though still showing some coconut milk chunks), with a circled number "10."

Whisk the mixture until they are just combined.

Then, lightly grease the inside of your muffin pan with a cooking oil spray. Divide the mochi muffin batter evenly among 12 regular muffin tins. I use 1½ scoops with the Oxo Medium Cookie Scoop (affiliate link) for each tin.

Bake the muffins for 40-50 minutes in a regular muffin pan, or just 15 minutes in a mini muffin pan, until the edges turn light golden brown. Remember to rotate the pan halfway through baking for a more even color.

Remove the muffins from the oven and let them cool in the pan or cups for 5 minutes before serving. It helps to use a small offset spatula to remove each muffin.

air fryer instructions

  1. Preheat the air fryer to 350°F (175°C) for 3 minutes. Remember to take the eggs out of the refrigerator and let them come to room temperature before using.
  2. In a medium mixing bowl, whisk together the mochiko sweet rice flour, baking powder, and salt until they are thoroughly combined.
  3. In a large mixing bowl, combine the light brown sugar, sugar, eggs, vanilla extract, unsalted butter, and coconut milk. Whisk the ingredients together until they are well combined. Next, add the black sesame powder and whisk again until the color is evenly distributed throughout the mixture. It’s normal to have small lumps of coconut milk fat remaining, so don’t worry about them.
  4. Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Whisk the mixture until they are just combined.
  5. Spray the inside of 12 silicone muffin cups meant for the air fryer and scoop the batter into the lightly greased cups until just over halfway full. *Some silicone muffin cups for air fryers are larger than regular muffin tins. If using larger ones, this recipe may only yield 8 muffins/cupcakes.
  6. Air fry the muffins for 12 minutes.
  7. Remove from the air fryer and let cool in the muffin cups for 5 minutes before serving. It helps to use a small offset spatula to remove each muffin.

pro tip: If you're storing muffins for later, transfer them to a wire rack and allow them to cool completely before placing them in an airtight container in the refrigerator for up to 2 days. See reheat instructions in the recipe card.

📖 variations

You can easily create different flavored mochi muffins or cupcakes simply by adding one of the ingredients below to the wet ingredients (Step 3) of this recipe.

Note: measurements are for 12 regular mochi muffins.

  • original butter mochi flavor – for a base recipe that you add any flavor to, you'll want to read the ultimate mochi muffin post for all the details.
  • matcha – see the full matcha muffins recipe with step-by-step photos, but all you'll need to do is to add 4 tablespoons of sifted matcha powder, about 15 grams, to the wet ingredients.
  • chocolate – add 2 tablespoons of cocoa powder and 2 tablespoons of room temperature coffee, but see the full chocolate mochi muffins recipe with step-by-step photos for more!
  • mini mochi muffins – easily transform these muffins into bite-sized treats by baking them in a mini muffin pan. They're super fun to eat this way.

🍲 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

Close up view of stacked black sesame mochi muffins in a small baking tray, with the top one cut in half to show the golden crust on the outside and moist, black sesame-filled center.

❄️ storage

Store mochi muffins in a covered container in the refrigerator for up to 2 days or in the freezer for up to 1 month. See reheat instructions below.

💭 top expert tip

Since the crust on these muffins will soften over time due to moisture, you can reheat them by baking them for 3 minutes at 350°F in an oven or for 1-2 minutes at 350°F (175°C) in an air fryer. This will revive the magical crust. If frozen, add 3-5 minutes of reheating time.

💭 faq

Are black sesame mochi muffins gluten-free?

Yes, they're naturally gluten-free because glutinous rice flour doesn’t have gluten in it. “Glutinous” is used in the name probably because of the gooeyness of the flour once mixed with a liquid. Foods made with it have a chewy and bouncy texture that people love.

What flavors go well with black sesame?

Because black sesame has such an earthy and nutty flavor profile, it pairs really well with warming flavors like cinnamon and nutmeg and subtly sweet and creamy ingredients like coconut milk. It also complements chocolate and vanilla flavors really well too!

Can I freeze mochi muffins?

Yes, you can freeze your mochi muffins and enjoy them later! Allow the muffins to fully cool before storing them in airtight containers. Then, you can freeze them for up to one month. Frozen mochi muffins can be reheated straight from the freezer in an air fryer or toaster oven at 350°F (175°C) until warmed through.

🧁 more mochi muffin flavors

Looking for other recipes like this? Try these plus my favorite boba drink:

👨‍🍳 COOKING WITH KIDS

What can kid chefs help with?

  • mixing the dry and wet ingredients
  • measuring out the coconut milk (and other ingredients)
  • scooping the batter into the muffin tins

Let me know if you have any questions in the comments below.

Happy cooking! ~ Cin

Want to get recipe updates, pro cooking tips, and nutrition info on East Asian ingredients straight to your inbox? Sign up here for a free PDF with cozy soup recipes.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

Top down view of stacked black sesame mochi muffins in a pink serving plate, with one cut in half to show the golden crust on the outside and moist black sesame center.
print recipe pin recipe
5 from 1 rating

black sesame mochi muffin

This black sesame mochi muffin recipe, inspired by the butter mochi in Hawai’i, is the perfect symphony of texture and flavor. They’re crispy on the outside and moist and chewy on the inside. The bold flavors of black sesame are wonderfully contrasted with the coconut milk and light brown sugar to create a not-too-sweet dessert that’ll keep you coming back for more.
prep time10 minutes
cook time35 minutes
Air Fry Time13 minutes
total time45 minutes
servings: 12 muffins
author: cindy chou

ingredients

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

  • Preheat oven to 350°F (175°C). If using an air fryer, preheat it at 350°F (175°C) for 3 minutes. Remember to take the eggs out of the refrigerator and let them come to room temperature if you haven’t done so already.
  • In a medium mixing bowl, whisk together the mochiko sweet rice flour, baking powder, and salt until they are thoroughly combined.
    2 cups mochiko glutenous rice flour, 2 teaspoons baking powder, ¼ teaspoon salt
  • In a large mixing bowl, combine the light brown sugar, sugar, eggs, vanilla extract, unsalted butter, and coconut milk. Whisk the ingredients together until they are well combined. Next, add the black sesame powder and whisk again until the color is evenly distributed throughout the mixture. It’s normal to have small lumps of coconut milk fat remaining, so don’t worry about them.
    ½ cup light brown sugar, ½ cup sugar, 2 large eggs, 1 teaspoon vanilla extract, 4 tablespoons unsalted butter, 1 13.5-ounce can coconut milk, 1 cup black sesame powder 黑芝麻粉
  • Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Whisk the mixture until they are just combined.
  • Lightly grease the inside of your muffin pan with a cooking oil spray. Divide the mochi muffin batter evenly among 12 regular muffin tins. I use 1½ scoops with the Oxo Medium Cookie Scoop for each tin. If using an air fryer: spray the inside of 12 silicone muffin cups and scoop the batter into the lightly greased cups until just over halfway full.*
    cooking oil spray
  • Bake the muffins for 40-50 minutes in a regular muffin pan, or 15 minutes in a mini muffin pan, until the edges turn light golden brown. Remember to rotate the pan halfway through baking for a more even color. To check if they are done, insert a cake tester or toothpick into the muffins, and it should come out clean. If using a preheated air fryer: air fry the muffins for 13 minutes (or 15 minutes without preheating).
  • Remove from the oven and let cool in the pan or cups for 5 minutes before serving. It helps to use a small offset spatula to remove each muffin. If storing for later, transfer to a wire rack and allow to cool completely before placing in an airtight container in the refrigerator for up to 2 days (see reheat instructions in the notes).

equipment and highlighted ingredients

Top down view of a stack of glass mixing bowls.
mixing bowls
Large whisk over a white background.
whisk
Small rubber spatula over a white background.
rubber spatula
A non-stick, 12-cup muffin tin over a white background.
non-stick cupcake pan
A 24-cup mini non-stick muffin or cupcake pan over a white background.
mini muffin pan, optional
Oxo Good Grips Medium Cookie Scooper over a white background.
Oxo Good Grips Medium Cookie Scooper
A small offset spatula over a white background.
offset spatula
Front view of a gray Cosori Dual Blaze air fryer over a white background.
air fryer, optional

notes

Although the ingredients for mochi muffins are similar to Hawaiian butter mochi, the texture of the center is different. Like butter mochi, these muffins have a magical golden, crispy, and chewy (QQ) crust.
*Some silicone muffin cups for air fryers are larger than regular muffin tins. If using larger ones, this recipe may only yield 8 muffins/cupcakes.
variations:
  • original butter mochi muffin flavor – Just leave out the black sesame powder. See the full recipe with step-by-step photos
  • matcha mochi muffins –instead of black sesame powder, use 4 tablespoons of sifted matcha powder, about 15 grams.
  • chocolate mochi muffins –instead of black sesame powder, use 2 tablespoons cocoa powder and 2 tablespoons coffee, room temperature, optional.
  • mini mochi muffins – use a mini cupcake pan for cute one-bite snacks! It'll also only take 15 minutes to bake.
storage: Store mochi muffins in a covered container in the refrigerator for up to 2 days or in the freezer for up to 1 month. See the reheat instructions below.
reheat: Since the crust on these muffins will soften over time due to moisture, you can reheat them by baking for 3 minutes at 350°F (175°C) in an oven or for 1-2 minutes at 350°F (175°C) in an air fryer. This will revive the magical crust. If frozen, add 3-5 minutes of reheating time.
course: Breakfast, Dessert, Snack
cuisine: East Asian, Hawaiian, Japanese, Southeast Asian, Taiwanese
difficulty: easy
tried this recipe?Please consider Leaving a Review~!

🌡️ food safety

  • Do not taste uncooked batter that contains raw egg
  • Don't leave these muffins/cupcakes out at room temperature for extended periods
  • Refrigerate extra mochi muffins in a covered container to avoid mold. If unable to consume within 2 days, store in the freezer instead for up to 1 month and reheat before serving.
  • Never leave cooking food unattended
  • Use oils with a high smoke point like canola or avocado oil to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.