matcha mochi recipe

An easy matcha mochi muffin recipe that is naturally gluten-free. It&#039;s a perfect no mixer mini cake recipe for those who have celiac disease or who don&#039;t overly sweet desserts!

Easy Matcha Mochi Muffin recipe

T unsalted butter, melted (I do this on

⅜ Cup coconut milk

egg (beat till well-mixed)

⅞ Cup glutinous rice flour rice

½ Cup white sugar ((100 grams/ 4 oz))

T matcha powder (Culinary grade is acceptable)

baking powder

salt

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&#39;t worry about overmixing as the glutinous rice flour has no gluten and can&#39;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&#39;s not fully baked even when it&#39;s done!

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Easy Matcha Mochi Muffin recipe

Top 1 matcha mochi recipe recipes from across the web

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Easy Matcha Mochi Muffin recipe

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