Recipe: Delicious Mochi Rice Flour and Banana Cupcakes

Essie Garrett
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Recipe: Delicious Mochi Rice Flour and Banana Cupcakes
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Recipe: Delicious Mochi Rice Flour and Banana Cupcakes Delicious, fresh and tasty.

Mochi Rice Flour and Banana Cupcakes. Mochi Rice Flour and Banana Cupcakes As I wrote in the description for this recipe, I wanted to make something that only required one egg, mixing only, no oil, not much sugar, and saved a ripe banana. Mochiko sweet rice flour is a Japanese glutinous rice flour. It's made with sticky rice which is perfect for making Japanese sweets, like mochi and dango.

You can use another type of non-dairy milk in the cupcakes, or use buttermilk if you can have dairy.

In a large bowl, add rice flour and glutinous rice flour.

Now, add the banana puree and oil to the bowl.

You can cook Mochi Rice Flour and Banana Cupcakes using 8 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Mochi Rice Flour and Banana Cupcakes

  1. You need of Basic ratio.

  2. Prepare 1 of Ripe Banana.

  3. You need 1 tbsp of Milk.

  4. You need 1 of Egg.

  5. You need 20 grams of Sugar.

  6. You need 100 grams of ◎ Mochiko or shiratamako.

  7. You need 1/4 tsp of ◎Baking powder.

  8. You need 10 grams of Chocolate chips (or sugar if you're not using them).

Mix ingredients with a whisk until there.

The sweet rice flour makes the inner part of the cupcake nice and chewy.

It is very similar to the Chinese new year cakes that are very popular.

The edges will lose their crispness if covered overnight so don't cover them tightly.

Mochi Rice Flour and Banana Cupcakes instructions

  1. Prep: Preheat the oven to 180 °C. Mix the ◎ powdered ingredients together well. The mochi flour is quite sandy, so theres no need to sift it..

  2. Rip up the banana and put into a bowl. Mash into a purée with a fork..

  3. Add the milk, then add the egg (no need to beat it beforehand), then add the sugar in that order, mixing with a whisk..

  4. Add the ◎ powdered ingredients in 2 batches. You can use the whisk to mix at this stage too. It will become a thick batter as shown in the photo..

  5. Add the chocolate chips and mix in. You can continue using a whisk, but the batter tends to stick so its better to change to a rubber spatula. You don't have to 'cut and fold' though..

  6. Fill the molds 80% of the way with the batter, and level out the surface. You can add some nuts as a topping (not listed in the ingredients) here if you want..

  7. Bake in the preheated oven for 15 to 20 minutes. The time is just a guideline - please adjust to your oven. When the cupcakes are lightly browned on top and they feel firm and doughy when squeezed in the middle, they are done..

  8. Done. If you arent going to eat the cupcakes right away, cover them with plastic wrap. The same applies if you are going to freeze them. They taste better if allowed to rest overnight..

  9. Variation: For the cocoa flavored versions pictured in the step 7 and 8 photos: Use 93 g of mochi flour and 7 g of unsweetened cocoa powder. Sift the powders together in this case. The cupcakes will be a bit less banana-flavored..

  10. For the cut side of the basic cupcakes: Even if you roughly mix in the chocolate chips they wont sink to the bottom. If you distribute the batter unevenly in the molds, it's another story. You can try adding some chopped nuts or raisins..

  11. About the bananas: If you have thin ones, use 2 bananas (see photo), if you have big ones, use one. Bananas that weigh 200 g with their peels on will be about 150 g peeled. Plus or minus 5 grams is fine. If you have any leftover banana, slice it up and bake it on the batter, or freeze it..

  12. About the molds: I spray the cups with a non-stick spray (see photo left). Glassine cups stick to the cupcakes so I dont recommend them..

  13. About the molds: If you oil aluminum foil cups or other types of cups that conduct heat well, the cupcakes will rise to fill the cups while baking, but may shrink a bit when cooled. This isnt a problem, but just letting you know..

Note: be sure to use the sweet rice flour not regular rice flour.

Combine all ingredients and mix until well combined.

See more ideas about Mochi, Recipes, Asian desserts.

Press down on the filling until it is no longer visible from the top of the cupcake and resume baking for the remaining time.

This is a delectably rich, buttery, and simple-to-make rendition of the traditional Japanese dessert of red-bean mochi.