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Preheat the oven to 350F/ 177C (157 fan.)
Melt the butter over low fire, with the whole milk and coconut milk.
Whilst the butter is melting, beat the egg well in a separate bowl.
Once the butter has melted, switch off the fire and whisk the egg into the pot of milks and butter.
Combine the dry ingredients in a large bowl- if possible, sieve the powders before mixing till well-combined.
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.
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.
Bake for 45-55 minutes or till the edges have turned crisp and golden.
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!