Matcha Mochi Muffins

Quite literally a combination of muffin and mochi, these cakes are chewy and dense like a mochi on the inside but crispy and puffy like a cupcake. These were very popular, though at first glance most people have no idea what they're supposed to be- and introducing them as matcha mochi muffins is kind of a tongue twister.

These are very aromatic because of the evaporated milk and matcha, and their bouncy, chewy texture makes them really unique. I like having a few sweetened canned red beans in each one, but you can skip them just as well. Other possible flavours to try in the future include black sesame-peanut, coconut pandan, and taro. You can try substituting some or all of the evaporated milk with coconut milk, or using coconut oil instead of butter. 

Matcha Mochi Muffins
From My Buttery Fingers
Makes 12-16

220 g. Mochiko or Thai glutinous rice flour
1 Tsp. Baking powder
5 g. Matcha powder
Pinch of salt
2 Eggs
155 g. Sugar
85 g. Butter, melted
190 g. Evaporated milk
Sweetened red beans or red bean paste, optional

Preheat oven to 180℃. Grease a cupcake pan, or line with paper cups.

Sift together the flour, baking powder, salt and matcha powder.

In a separate bowl, beat together the eggs and sugar until fluffy. Add the butter and evaporated milk and mix well. Lastly, mix in the dry ingredients. Pour into pan.

If desired, put a spoonful of red beans or bean paste into each. Bake for 20-25 minutes.