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.
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Vanilla Mochi Seashells
Ingredients
- 1 cup butter melted
- 2 tsp vanilla
- extract
- 2 cups sugar
- 4 eggs beaten
- 2 tsp baking powder
- 1 (16-oz) box Mochiko flour
- 1 (12-oz) can evaporated milk
Instructions
- Preheat over to 350°F. Cream the butter with sugar.
- Beat in the evaporated milk to the butter/sugar mixture. Beat eggs into the mixture. Beat in the rice flour, baking powder and vanilla.
- Spoon mixture into seashell pan, about 2/3 full. Bake in oven for about 20 minutes, until an inserted toothpick comes out clean.
- Cool completely before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi, thank you for the recipe. I was wondering if I can use condensed milk instead of evaporated milk? Thanks.
Actually condensed milk and evap milk have different consistency and also condensed milk is sweetened. So it is possible to use condensed milk but the recipe would have to be altered and without trying, I’m not sure what needs to be tweaked.
Thanks! I love all things mochi too. =)
Yum! I love mochi anything! These are so pretty!