Matcha Mochi Muffins
The most exciting texture and flavour, these matcha mochi muffins are inspired by One Happy Bite Bakery. Deliciously dense and squidgy!
Equipment
- KitchenAid Stand Mixer
- Mixing Bowl
- Muffin Tin
- Spatula
Ingredients
- 60 g unsalted butter melted
- 383 ml creamy coconut milk
- 153 ml sweetened condensed milk
- 2 large eggs
- 2 cups mochiko flour rice glutinous flour
- 2 tsp gluten-free baking powder
- 200 g dark brown sugar
- ½ tsp salt
- 3 tbsp matcha powder
- ¼ cup hot water
- sesame seeds to sprinkle we used black sesame seeds
Instructions
- Start by heating up the oven to 180°C and grease the muffin tin of your choice properly. We went for a friand pan instead, hence the shape.
- Melt the butter using the microwave and let it cool down slightly.
- In a bowl, add the melted butter, coconut milk and sweetened condensed milk and mix well.
- Once everything is combined, you can beat in the two eggs.
- In a small bowl, mix the matcha powder with the hot water and set aside.
- In a large bowl, combine all the dry ingredients but the sesame seeds.
- Now slowly add the wet ingredients to the dry ingredients, mixing it constantly. Add the hot water and matcha mixture and whisk until there are no lumps left.
- Fill the tin to just below the rim, then tap the tin on the counter to remove all the air bubbles created as you were pouring. Top with the sesame seeds (optional).
- Bake for 40-45 minutes, or until the edges are starting to turn golden brown. Cool completely before serving.
Notes
You can store these in an airtight container for up to 3 days.
The sesame seeds can be omitted, but they do add a little crunch to it so highly recommend them.