Mochi Rice Flour and Banana Cupcakes
Mochi Rice Flour and Banana Cupcakes

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mochi rice flour and banana cupcakes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mochi Rice Flour and Banana Cupcakes is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Mochi Rice Flour and Banana Cupcakes is something which I’ve loved my whole life.

Mini coconut mochi cupcakes - These were a huge hit! Be sure to double the recipe to fill your mini muffin pan + a little more. Chocolate Butter Mochi -Sweet rice flour is the secret to this unusual – and unusually good – chocolate creation. cupcake Suly.

To begin with this particular recipe, we have to prepare a few ingredients. You can have mochi rice flour and banana cupcakes using 8 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Mochi Rice Flour and Banana Cupcakes:
  1. Prepare Basic ratio
  2. Get 1 Ripe Banana
  3. Get 1 tbsp Milk
  4. Get 1 Egg
  5. Take 20 grams Sugar
  6. Prepare 100 grams ◎ Mochiko or shiratamako
  7. Get 1/4 tsp ◎Baking powder
  8. Get 10 grams Chocolate chips (or sugar if you're not using them)

Mochi ice cream wraps Japanese sweet glutinous rice flour around an ice cream ball. Classic flavors such as chocolate, vanilla, and strawberry taste. Matcha mochi cupcakes aren't what you think. The #keystosuccess for these cupcakes are glutinous rice flour and matcha powder.

Steps to make Mochi Rice Flour and Banana Cupcakes:
  1. Prep: Preheat the oven to 180 °C. Mix the ◎ powdered ingredients together well. The mochi flour is quite sandy, so there's no need to sift it.
  2. Rip up the banana and put into a bowl. Mash into a purée with a fork.
  3. Add the milk, then add the egg (no need to beat it beforehand), then add the sugar in that order, mixing with a whisk.
  4. Add the ◎ powdered ingredients in 2 batches. You can use the whisk to mix at this stage too. It will become a thick batter as shown in the photo.
  5. Add the chocolate chips and mix in. You can continue using a whisk, but the batter tends to stick so it's better to change to a rubber spatula. You don't have to 'cut and fold' though.
  6. Fill the molds 80% of the way with the batter, and level out the surface. You can add some nuts as a topping (not listed in the ingredients) here if you want.
  7. Bake in the preheated oven for 15 to 20 minutes. The time is just a guideline - please adjust to your oven. When the cupcakes are lightly browned on top and they feel firm and doughy when squeezed in the middle, they are done.
  8. Done. If you aren't going to eat the cupcakes right away, cover them with plastic wrap. The same applies if you are going to freeze them. They taste better if allowed to rest overnight.
  9. Variation: For the cocoa flavored versions pictured in the step 7 and 8 photos: Use 93 g of mochi flour and 7 g of unsweetened cocoa powder. Sift the powders together in this case. The cupcakes will be a bit less banana-flavored.
  10. For the cut side of the basic cupcakes: Even if you roughly mix in the chocolate chips they won't sink to the bottom. If you distribute the batter unevenly in the molds, it's another story. You can try adding some chopped nuts or raisins.
  11. About the bananas: If you have thin ones, use 2 bananas (see photo), if you have big ones, use one. Bananas that weigh 200 g with their peels on will be about 150 g peeled. Plus or minus 5 grams is fine. If you have any leftover banana, slice it up and bake it on the batter, or freeze it.
  12. About the molds: I spray the cups with a non-stick spray (see photo left). Glassine cups stick to the cupcakes so I don't recommend them.
  13. About the molds: If you oil aluminum foil cups or other types of cups that conduct heat well, the cupcakes will rise to fill the cups while baking, but may shrink a bit when cooled. This isn't a problem, but just letting you know.

Daifuku mochi is our FAVOURITE Japanese snack. Sweet sticky rice is wrapped around red bean paste to form soft as a pillow dessert bites. The cakes, which can either be sweet or savory, are steamed, pounded, or pan-fried. Store-bought versions are usually coated with too much starch And, despite its opaque appearance, making mochi at home is a completely manageable, albeit sticky, activity. The steps and recipe ideas, after the jump.

So that is going to wrap it up with this special food mochi rice flour and banana cupcakes recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!