I previously made chocolate mochi seashells a few months back. It's been a while since I used my Nordicware Seashell pan, which I noticed when I was unpacking things this weekend, so I decided to use it again.
Baking is definitely frustrating after a move. Especially when you aren't fully unpacked. It seemed like everything I needed was missing. This recipe is usually easy to make, but took me a while, since I had to find everything.
I liked the taste of these and the small bite-sized quantities. I'm not sure which I like better, the chocolate or the vanilla ones.
Vanilla mochi seashells
1 cup butter, melted
2 tsp. vanilla
2 cups sugar
4 eggs, beaten
2 tsp. baking powder
16 oz. box Mochiko flour
1 (12 ounce) can evaporated milk
Preheat over to 350 F. Cream the butter with sugar.
2. Beat in the evaporated milk to the butter/sugar mixture.
3. Beat eggs into the mixture.
4. Beat in the rice flour, baking powder and vanilla.
5. Spoon mixture into seashell pan, about 2/3 full.
6. Bake in oven for about 20 minutes, until an inserted toothpick comes out
7. Cool completely before serving.