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    Home » Cuisine » Asian » Japanese

    Matcha Mochi Cupcakes

    Published: Jun 16, 2013 · Modified: May 31, 2015 by Jennifer Che

    _DSC2336
    There's a reason why I don't bake these on a regular basis at my home.I can't stop eating them.I've always been a big fan of anything made with glutinous rice. You name it: sticky rice (nuo mi fan), Chinese rice dumplings (zhong zi), Japanese mochi, and Chinese rice balls with red bean soup (tang yuan) - the list goes on and on. There's something about that chewy texture and the sweet flavor of pure rice that I just love.

    So I avoid making these desserts normally.

    But I had an excuse this time.
    _DSC2412
    I had been invited by TAP, the Taiwanese American Professionals chapter in Boston, to teach a Taiwanese cooking class. It was an agressive schedule. We were going to pull off four dishes in three hours.

    Considering that several of the dishes required 1-2 hours to cook, I needed to find a recipe whose total prep time I could shorten.

    So after much experimentation in the kitchen one evening (in a dress, no less!), I worked out a way to shorten my original matcha mochi cake recipe by making little, much more manageable cupcakes.
    _DSC2342
    They turned out beautifully during our cooking class and only took half the time to bake compared to the original mochi cake.

    I think I'm sold on this new recipe.
    Matcha Mochi CakeThere are a lot of ways to approach making matcha mochi cupcakes. First of all, the batter is a cinch to make because everything's liquid. There's no butter to cream or solids to melt. You just mix everything together in a mixing bowl and pour. You can seriously prep this in 5 minutes if you have all your ingredients on hand.
    _DSC2329
    If you're short on time and want something that's really easy, you can make these muffins in paper muffin liners. The pros of this method is that there's no real cleanup, and the muffins transport nicely. The negative is that mochi is very sticky and will stick to the paper.

    You may struggle slightly to get the mochi apart from the paper.
    _DSC2411
    If you have a bit more time and are willing to put in the effort, you can bake them directly in muffin pans. Make sure to oil them well (we actually brushed the insides of each "well" with oil). If you have access to a convection oven, use it! You'll get nicer, more even browning and beautiful crispy edges.
    _DSC2429
    Like this.

    This cupcake is gorgeously browned and crunchy on the outside but moist and chewy on the inside.

    It's so good.

    In my mind, this is most certainly the preferable way of making these delicious little muffins. We made tons of these at the cooking class, and everyone was gobbling them up. It's serious addictive.
    _DSC2340
    Of course, the paper liner way is also perfectly acceptable. You'll still make moist, chewy mochi muffins that are still irresistible.

    You really can't go wrong either way.

    Matcha Mochi Muffins
    makes 2 dozen regular muffins or 4 dozen mini muffins

    1 lb glutinous rice flour
    2 T matcha powder
    ⅓ cup vegetable oil
    2 cups milk
    2 cups sugar
    3 eggs, beaten

    Combine all ingredients and mix until well combined. If using metal muffin pans (either mini or regular), brush the inside of each muffin "well" generously with vegetable oil. Bake at 350 ° F (convection, if possible) for around 15-20 minutes (mini-muffin pans) or 30-35 minutes (normal muffin pans). Please note that ovens may vary and you should start checking before the actual listed time is up. Test by inserting a toothpick or sharp metal object (e.g., a knife) into a muffin. If it comes out cleanly, it is done.

    The muffins are easier to remove if you let them cool first. However, if you've oiled the pan well enough, they should just slide out.

    Enjoy warm or at room temperature.
    _DSC2421
    Scene from the Tiny Urban Kitchen TAP Boston Cooking Class

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    Trackbacks

    1. Superfood Alert: Matcha (Put that SH*T In Everything) | Wanderlust Musings says:
      March 28, 2015 at 3:44 pm

      […] 2. Matcha Cupcakes by Tiny Urban Kitchen […]

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    2. 15 Mouth Watering Matcha Recipes You Should Try Right Now | LifeTitude says:
      August 5, 2015 at 11:51 pm

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    3. 15 Mouth Watering Matcha Recipes You Should Try Right Now | anthonydavismt1 says:
      August 6, 2015 at 12:26 am

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    4. 15 Mouth Watering Matcha Recipes You Should Try Right Now | eventsoftwp says:
      August 6, 2015 at 12:40 am

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    5. 15 Mouth Watering Matcha Recipes You Should Try Right Now | friendlyautogalleryga says:
      August 6, 2015 at 6:47 am

      […] 6. Matcha Mochi Cupcakes […]

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    6. Cooking With Matcha | BrightSpace Blog says:
      September 10, 2015 at 5:31 pm

      […] https://tinyurbankitchen.com/matcha-mochi-cupcakes/ […]

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    7. 11 Matcha Recipes Seen Via Yunomi.Us | The World is a Tea Party says:
      November 4, 2015 at 8:37 pm

      […] Matcha Mochi Cupcakes – from Tinyurbankitchen.com […]

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    8. 11 Matcha Recipes Seen Via Yunomi.Us – The World Is a Tea Party E-zine says:
      January 19, 2016 at 1:41 pm

      […] Matcha Mochi Cupcakes – from Tinyurbankitchen.com […]

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    9. Matcha Recipes Extravaganza: 101 Ways to Experience the Matcha Heaven - Matcha-Tea.com says:
      March 22, 2016 at 2:57 pm

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    10. Matcha mochi mini cupcakes | 91mel91 says:
      July 27, 2017 at 11:29 pm

      […] These cupcakes had the perfect crunch on the outside and a soft bouncy inside with a hint of matcha taste. Recipe can be found here. […]

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    11. Matcha Mochi Cupcakes | Cheung Family Recipes says:
      November 20, 2018 at 6:40 pm

      […] adapted from: https://tinyurbankitchen.com/matcha-mochi-cupcakes/ […]

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    12. Green Tea Mochi Muffins – Eustea Reads says:
      March 12, 2019 at 10:07 am

      […] other green teas that we prefer so this doesn’t come out much. But when I saw this recipe for Matcha Mochi Cupcakes from Tiny Urban Kitchen, I realised that this was the perfect way to use up some of the green […]

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    13. 13 Matcha treats to get you through all your holiday baking – Cold Tea Collective says:
      December 17, 2019 at 9:03 am

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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