A high school friend of mine, Azusa, has a wonderful food blog called Humble Bean. She takes some amazing food photos, y’all! Anyway, as I was browsing through some of her posts one day, I came across this one about Matcha Mochi cupcakes. I really didn’t know what matcha was at the time (err, that green tea was called that), but I did know that I love mochi so I decided to give it a try. Since the recipe calls for Mochiko rice flour, this is what originally initiated a trip out to the new H Mart Asian grocery store in Burlington (read all about that
hellish trip for my husband excursion here).
I ended up making a test batch of these before we had a baking contest at work and I had the hardest time figuring out what to use as a topping (or if I even needed one – these are delicious on their own). I decided to go with a lemon and plum glaze with some crystallized ginger on top. I scored this huge bag of ginger from Christina’s for less than $4!
I noticed in Azusa’s photos that she uses those little silicone (?) mini cupcake cups in the pan before she pours the batter in, which I think would’ve been very helpful. The little papers I used stuck to the mini cupcakes pretty tightly and so I decided to peel them off before presenting them. I filled them up almost all the way to the top and that produce a nice little domed cake.
The recipe says to let them bake for 30 to 40 minutes so don’t be afraid of leaving them in the oven for that long! You want them to get a little toasted and browned on top because it leaves a nice crunchy exterior.
And the inside is so nice and soft and has the slightest hint of green tea flavoring. Yummmmm! My husband and I love them and quite possibly ate half the batch in one night (hence the inability to sleep later), they are that good! So give the recipe a try if you want to try baking with the rice flour. It’s a super easy recipe and the cupcakes are irresistably delicious. 🙂
Matcha Mochi Cupcakes
(makes approximately 24 mini cupcakes)
1 (1 lb.) box mochiko (rice flour)
1 1/4 cup sugar
1 tsp. baking powder
1 1/2 tsp. matcha
1 1/2 cup milk
3/4 cup oil (I used canola oil)
1. Preheat oven to 375 degrees.
2. Whisk all the dry ingredients in a medium bowl and set aside.
3. In a large bowl combine the eggs, milk, and oil. Add dry ingredients and stir until well mixed.
4. Spoon batter in a muffin pan lined with baking cups (optional) and bake for 30 to 40 minutes until slightly browned on top.
5. Top with an optional lemon and plum sugar glaze by mixing some powdered sugar with a couple of drops of lemon juice and a teaspoon of plum jelly.