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)
- Preheat oven to 375ºF. Line a muffin pan with paper liners and set aside.
- 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.