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Mochi Cupcakes with Koshi-an (Sweet Red Bean Paste) FillingMar 10, 2011

Mmmmmm-mochi. There's something about the chewy, sticky rice cake that makes me want to hum a little ditty. Of course, the OG mochi that we stockpile at New Year's is unsweetened, and I like to toast it and dip it in a shoyu-sugar mixture. Most folks know as its more marketable tea go-with incarnation: daifuku manju. As I learn more about wagashi (Japanese sweets served with tea), I have found that there are so many ways to work with mochi and mochiko rice flour. So where to start? Cupcakes became the introductory lesson.

Recipe from JustJenn Recipes


  • 1 16-oz. box Mochiko rice flour
  • 1-1/4 c. granulated sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3 eggs
  • 1-1/2 c. milk
  • 3/4 c. vegetable oil
  • 2 tsp. vanilla extract
  • Koshi-an (sweet red bean paste)



  1. Preheat oven to 375ºF. Line a muffin pan with paper liners and set aside.
  2. Combine all ingredients except koshi-an in a large bowl, stirring until just combined. Fill each lined muffin pan cup halfway, then add a tbsp. of koshi-an in the center of each. Cover the bean paste with batter, filling the cups to about 3/4 full. Bake for 20-25 minutes until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan 5 minutes, then remove to a wire cooling rack.

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