Step 1

Preheat the oven to 350F/ 177C (157 fan.)

Step 2

Melt the butter over low fire, with the whole milk and coconut milk.

Step 3

Whilst the butter is melting, beat the egg well in a separate bowl.

Step 4

Once the butter has melted, switch off the fire and whisk the egg into the pot of milks and butter.

Step 5

Combine the dry ingredients in a large bowl- if possible, sieve the powders before mixing till well-combined.

Step 6

Pour the wet ingredients into the dry ingredients. Mix your batter till there are no lumps, bits of flour, or air pockets- don't worry about overmixing as the glutinous rice flour has no gluten and can't be overworked.

Step 7

Ladle the batter into the muffin tray. Tap the filled muffin tin to remove air bubbles in the dough before placing it in the oven.

Step 8

Bake for 45-55 minutes or till the edges have turned crisp and golden.

Step 9

The finished matcha mochi muffin will still have a slightly translucent interior and a crisp golden outside- the inside will look like it's not fully baked even when it's done!