Sprache:
This recipe for light Mochi muffins is just the thing for making homemade glutinous rice cakes quickly and easily to take with you on the go. Japanese baked goods are often less sweet and fluffier than typical European pastries.
These cupcakes strike the perfect balance – they’re both soft and slightly chewy, and above all, lovely and sweet. They’re simply delicious! The sweet red bean paste inside is a delightful surprise that goes well with the soft glutinous rice dough.
I always think it’s a good idea to bake homemade muffins for all sorts of occasions. Depending on the decoration and ingredients, these light cupcakes can be festive or casual – everyone loves soft little muffins, whatever their age!
The first time I brought this recipe along was for a small birthday party. We went for a walk, so the snack for the journey had to be quite sturdy. Actually, my son prefers Mochi ice cream…
Well, ice cream isn’t really suitable for a summer’s day hike. So, without further ado, I popped some Mochi muffins into the oven that morning instead 😊. After 30 minutes, I was able to pack them all into my rucksack. Quick and easy – those are my favourite recipes!
So today I’ll show you, step by step, how to easily make your own Mochi muffins. Alongside standard baking ingredients such as sugar, milk, butter and eggs, we’re using Japanese glutinous rice flour instead of wheat flour for the batter today. This makes the cupcakes lovely and soft.
CUSTOMER FAVOURITE
Klebreismehl 940g (glutinous), Fujiman
Klebreismehl für Mochi, Dango & japanische Desserts . Dieses Klebreismehl von Fujiman besteht aus fein gemahlenem Rundkornreis und sorgt für die typische weiche, elastische Textur…
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This goes really well with the surprising filling, which – in true Japanese style – is a sweet red bean paste! This creamy paste is called anko, or simply ‘an’, and is made from adzuki beans. It’s the absolute first choice when it comes to the perfect filling for traditional Japanese sweets and pastries. And that’s certainly the case with these delicious Mochi muffins!
Making your own sweet red adzuki bean paste at home is much easier than you might think. All you need are adzuki beans, sugar and water! Anko is generally made by boiling the adzuki beans for quite a long time and then sweetening them with sugar.
CUSTOMER FAVOURITE
Adzukibohnen 400g (getrocknete rote Bohnen, für Anko, Mochi, Dango & Dorayaki), Three Coconut Tree
Diese getrockneten Adzukibohnen sind eine klassische Zutat der japanischen Küche und werden häufig für süße Bohnenpaste (Anko) verwendet. Sie eignen sich ideal für traditionelle Desserts…
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In Japan, a distinction is made between two different types: Tsubu-an (coarse texture with whole beans) and Koshi-an (fine, smooth texture made from mashed beans).
Which variety you choose to make for the muffin filling is entirely up to you: → Here’s my basic recipe for sweet adzuki bean paste!
There is also a third variety, known as tsubushi-an. For this, some of the cooked beans are briefly puréed and then returned to the whole beans. The texture is therefore somewhere between tsubu-an and koshi-an. As I said, you’re completely free to choose!
Muffins are a wonderful treat, aren’t they? You can serve muffins to feed a large crowd on many occasions. What’s more, these little cupcakes keep very well in an airtight container, so you can enjoy them all week long for breakfast or with a cup of coffee in the afternoon.
Have fun baking – you can also enhance the batter with chocolate, nuts or even Matcha:
Mochi Muffins
Makes 12 | 30 minutes | 167 kcal
🖨️ Print PDF 📌 Save pinThis recipe for light Mochi muffins is just the thing for making homemade glutinous rice cakes quickly and easily to take with you on the go. These cupcakes are both soft and slightly chewy, and above all, lovely and sweet – absolutely delicious! The sweet red bean paste inside is a fun surprise that goes well with the soft glutinous rice batter. Perfect with green tea or a light lemonade!
Ingredients (12 pieces)
250 g glutinous rice flour (im Shop ansehen)
150 g sugar
1 tbsp vanilla sugar
1 tbsp baking powder
125 g butter, softened
2 eggs
150 ml milk
300 g Koshi-an – fine anko, make your own red bean paste (→ see recipe)
Method (30 minutes)
Step 1
Gather the ingredients for the Japanese mochi muffins and preheat the oven (top and bottom heat) to 180°C. If you decide to use homemade koshi-an (click here for the recipe for homemade anko), it should already be prepared and completely cooled!
Step 2
First, shape the anko bean paste between two large spoons into 12 small balls. Each ball weighs about 25 g; if you’re unsure, you can use a set of scales to help. Place all the balls on a plate and put them in the fridge until needed.
Step 3
First, mix the butter, eggs, sugar and vanilla sugar together in a bowl using a hand mixer, until the butter is well incorporated.
Step 4
Next, glutinous rice flour and baking powder (sifted) as well as the milk and mix everything thoroughly with the mixer until you have a smooth batter with no lumps.
Step 5
Now grease a muffin tin with butter or line it with 12 paper muffin cases. Then, one by one, spoon a large tablespoon of batter into each case and smooth it out slightly. This should use up half the batter. Now place a ball of anko bean paste in the centre of each one and cover it again with a heaped tablespoon of batter. Use up all the anko and batter.
Step 6
Place the Mochi muffins in the hot oven and bake on the middle shelf for 20 minutes.
Once the baking time is up, remove the cupcakes from the oven, leave to cool and remove them from the cases.
Step 7
Serve straight away or pack them up to take with you. Done – Itadakimasu!
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Have you tried this recipe? Let me know in the comments – I’m really looking forward to hearing from you.