If you enjoy lemon tarts and mochi, this Lemon Mochi Tarts recipe is for you. The tarts have a chewy, tender center with a pleasantly crisp exterior.
This version uses whole milk, but you can substitute a non-dairy milk if you prefer. Non-dairy milks often contain more water, so baking time may be slightly shorter—watch the tarts and remove them when the edges turn golden brown.
I love experimenting with mochi-based recipes and hope you enjoy this one. The recipe below reflects my taste—if you prefer a tarter lemon flavor, increase the lemon juice. I also keep sweetness moderate, but adjust the sugar to your liking. Use this as a starting point and adapt it until it matches your preferences.
@jasmineandtea Reply to @xxnotthatgirlxx has asked a few times for this lol. My recipe is finally perfect so here ya go! #mochi #japanese #asianfood #jasmineandtea
♬ original sound – Josh Lepulu
Lemon Mochi Tarts
Yield: 4 pieces 1x
Ingredients
Scale
- 1/2 cup whole milk (or non-dairy alternative)
- 1/2 cup white sugar (adjust to taste)
- 1 tbsp unsalted butter
- 2 tbsp lemon juice (add more for a tangier tart)
- Yellow food coloring (optional)
- 1/2 cup Mochiko (sweet rice) flour
- 1/4 tsp baking powder
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease four metal muffin tins and dust them lightly with rice flour to prevent sticking.
- In a small pan, gently heat the milk and sugar, stirring until the sugar dissolves. Add the butter and food coloring if using. Once melted and combined, transfer the mixture to a bowl and let it cool slightly.
- Stir in the lemon juice. Gradually add the Mochiko (sweet rice) flour while stirring to avoid lumps. Add the baking powder and mix until the batter is smooth.
- Divide the batter evenly among the four prepared muffin tins and place the pan on the middle oven rack.
- Bake for about 15 minutes, or until the edges are golden brown. If you use a higher-water-content milk, start checking a few minutes earlier.
- Remove the pan from the oven and let the tarts rest for about 5 minutes. Run a butter knife around the edges to loosen them, then transfer each tart to a cooling rack or plate. The centers will continue to set as they cool, so decide whether you prefer them slightly gooey or fully set.
- If desired, dust the tarts with powdered sugar before serving. Enjoy warm or at room temperature.
Notes
The finished tarts should have a soft, chewy interior and a crisp outer crust. For a uniformly softer texture, reduce baking time by a few minutes and allow the tarts to cool completely—the residual heat will finish cooking the centers. Adjust lemon and sugar to match your personal taste.