Have you tried the mochi muffins (also known as moffins) from Yama Cafe or Usagi Sweets? They are addicting and delicious to munch on as an afternoon tea snack. However, they are quite expensive ($1.25 to $1.50 each) especially I lost control and bought dozens of them. So after doing some research online, I decided to make my own version of moffins! I referenced a recipe from one of my favourite baker, Michelle from Sift and Simmer. I made some changes on the portion of sugar and oil to make them less sweet and I guess healthier.
Can I use Glutinous Rice Flour instead of Mochiko Flour?
I tried using glutinous rice flour (the Chinese ones) instead of Mochiko flour (Japanese rice flour), and the brownie mochi was denser and less chewy. Therefore, I would not recommend to use the glutinous rice flour. You can get Mochiko flour at any supermarket or Japanese grocery store. I also decrease the sugar amount, so the matcha flavor could be stronger and more pungent. It took me less than 30 minutes to prepare, so it is a simple, delectable treat to bake with your kids or just to share with your friends.
Matcha Brownie Mochi
- 1 cup Mochiko
- 1/3 cup Sugar
- 1 teaspoon Baking Powder
- 1 1/2 tablespoon Oil
- 1 Large Egg
- 1 cup Milk or Soymilk
- 1 tablespoon Matcha Powder
- Pinch of Salt
- Preheat the oven to 180 °C or 350 °F.
- In a large bowl, combine mochiko, sugar, baking powder, and salt. Sift in matcha powder. Whisk until combine.
- In another bowl, whisk egg, oil, and soymilk/milk until combine.
- Pour the wet ingredients to the dry ingredients. Use a spatula and mix until everything is combined with no lumps.
- Grease a 8 x 8″ baking pan or line it with parchment paper.
- Pour the batter into the baking pan.
- Tap the pan gently to release the bubbles. Or use a toothpick to lightly swirl the batter to prevent bubbles.
- Bake for 40 to 50 minutes or until a toothpick comes out clean.
- Turn it upside down to remove the brownie mochi from the baking pan. Let it cool on a cooling rack.
- Slice into 16 small pieces.
Reference: Recipe from Sift & Simmer