I don't know about you, but I have a blast shopping in the bulk dry goods section. I was checking out the spices to see what they had in stock and was immediately drawn to the powdered teas. My mind starts to think about all the fun tea desserts I can make, so I grabbed about a cup full of matcha to experiment with.
Inspired by Wing Wing's memorable mango mochi muffins from last year's SF Street Food Festival, I decided to make a matcha version adapted from a Lemonpi recipe. This is the kind of recipe that's guaranteed to impress, and is ridiculously easy to make.
If you're a lover of matcha, this recipe packs just the perfect amount of flavor without it being bitter. The matcha mochi cupcake is buttery, crispy edges with a soft, fluffy and slightly chewy center just like mochi. If you're wondering what makes this mochi texture, the secret ingredient is mochiko, glutinous rice flour.
I'm so happy with how these turned out and hope you enjoy it.
Matcha Mochi Cupcakes
Adapted from Lemonpi.
Makes 12 cupcakes
- 220g mochiko
- 6g matcha powder
- 1 teaspoon baking powder
- 85g (+ more for greasing pan) unsalted butter, melted
- 2 eggs
- 158g caster sugar
- 187g evaporated milk (1/2 can)
- Preheat the oven to 347F/175C. If you have a convection option, use it. Generously grease cupcake pan with butter.
- Sift mochiko, matcha and baking powder together in a bowl and whisk to combine.
- Using an electric mixer, whisk eggs and sugar until light and fluffy, then add in the melted butter and then evaporated milk until combined. Lastly add the dry ingredients until well combined. There's no need to worry about over-mixing in this forgiving recipe.
- Distribute batter evenly across tins, about 1/4 cup batter in each. Bake for 25 minutes until a skewer comes clean from the middle.
- Cool for 5 minutes on a rack, then remove from pan.