Matcha mochi muffins
Mochi muffins have become so popular in the Bay Area that I challenge you to find a cafe or tea house where you cannot get them. Their rise to stardom has been a quiet one, yet strong and steady. I keep seeing them everywhere. They’ve been in the news, they are on the menu at Asha Teahouse, Boba Guys serves them … need I say more? Despite being very curious, I had never tried them before (don’t ask me why). So I made them and suddenly realized what the hype is all about. They are soft and chewy (an unusual but surprisingly pleasant texture, it’s like biting into a cloud) and crispy on the outside.
Mochi is a sweet, chewy Japanese rice dough used in a lot of traditional Japanese confections. Daifuku mochi (red bean paste wrapped in mochi), mochi ice cream, or simply mochi coated with kinako (roasted soybean powder), to name just a few. Mochi muffins and mochi-based Japanese confections have one thing in common: mochiko, also known as glutinous rice flour or sweet rice flour. I found it in Japantown (here in San Francisco), but it’s relatively easy to find in any Asian grocery store. Mochi muffins are not directly related to Japanese confections, though. They come from Hawaiian butter mochi, a Hawaiian dessert with butter and coconut. I added matcha green tea, because everything looks and tastes better with matcha! :-)
Matcha mochi muffins
Recipe yields 12 regular muffins (2 1/2 inch diameter) + 6 large muffins (3 1/2 inch diameter)
1 stick (1/2 cup - 113 gr) unsalted butter
1 1/2 cups (350 ml) full-fat coconut milk (from a can)
1 can (1 1/4 cup - 300 ml) sweetened condensed milk
3 eggs (room temperature)
2 tbsp matcha green tea powder
1 lb (454 gr) mochiko (glutinous rice flour or sweet rice flour)
1 tbsp baking powder
1/2 cup (120 ml) milk (room temperature)
A pinch of salt
2 tbsp black sesame seeds
Melt the butter and combine with coconut milk and condensed milk in the bowl of a mixer. Add one egg at a time while whisking on medium speed. Add salt, baking powder, mochiko flour and matcha and continue to mix. Add milk and mix until batter is smooth (like pancake batter, not too runny or thick). Let batter rest for 20 minutes. Preheat the oven to 350F (180C). Butter and flour the muffin tin and fill with batter. Sprinkle with sesame seeds. Bake for 45 minutes to 1 hour until golden. Enjoy warm or let cool before serving!
Adapted from this recipe here.
Disclaimer: I was not paid to mention or review businesses, products or services mentioned in this blog post. This is my honest opinion.