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
- 1 cup butter melted
- 2 tsp vanilla
- 2 cups sugar
- 4 eggs beaten
- 2 tsp baking powder
- 1 (16-oz) box Mochiko flour
- 1 (12-oz) can evaporated milk
- 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.