Kabocha mochi muffins, the outer crust is crunchy, while the inner part is slightly chewy and soft. Probably you will want to rename it to kabocha mochi cake instead. It will take about 55-60 minutes of baking time using the same oven temperature (180 Celsius/350 Fahrenheit). You can bake this lovely kabocha mochi muffins in a standard 8-inch square cake pan. Store any leftovers in an air-tight container for up to 3 days at room temperature. After 10 minutes, gently remove the muffin from pan. Remove the pan from the oven, and place it on a wire rack.Bake in the preheated oven for 25-30 minutes, or until golden brown. Divide batter into the muffin pan, they should be close to level.If using black sesame seeds, fold in the same seeds into the batter.Slowly add dry ingredients to the kabocha mixture, and continue mixing until the batter is smooth.In another mixing bowl, with an electric mixer, mix together mashed/pureed kabocha, coconut milk, unsalted butter, eggs, and vanilla extract.
![mochi muffin mochi muffin](https://images.303magazine.com/uploads/2019/05/Mochi-Muffin.jpg)
![mochi muffin mochi muffin](https://cdn.foodbeast.com/wp-content/uploads/2020/03/mochi-muffin-1.jpg)
MOCHI MUFFIN HOW TO
How do I bake kabocha mochi muffins?īefore we go into the step-by-step, I want to say that if you are starting from one whole kabocha pumpkin and have no idea how to cut it, please read my kabocha pumpkin primer on my simmered kabocha in shio koji recipe.īaking kabocha mochi muffins, step-by-step guide. Kabocha mochi muffin batter in a standar muffin pan, ready to be baked.
![mochi muffin mochi muffin](https://www.ccvbakery.ca/uploads/1/2/2/2/122234249/s915945992961148486_p14_i5_w3024.jpeg)
This is optional, but I highly recommend adding this to your muffins. I also folded in 2 tablespoons of toasted black sesame seeds into the kabocha mochi muffins batter. 1/4 cup (4 tablespoon) unsalted butter, melted but not hot to touch.200 gram (1 cup) mashed/pureed kabocha pumpkin.100 gram (1/2 cup) brown sugar, you can also use coconut palm sugar for thisĪlternatively, you can use 1 1/2 teaspoon pumpkin spice powder instead of the combination of cinnamon powder, grated nutmeg, ginger powder, and cloves powder.Or you can also use Thai sticky/glutinous rice flour too. 225 gram (8 oz.) mochiko, this will be half a box of Koda Farm mochiko.Store in refrigerator after 1-2 days reheat in microwave for +/-10sec.Ingredients for kabocha mochi muffins: kabocha, coconut milk, unsalted butter, eggs, vanilla, mochiko, sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.to check if muffins are done, use a fork You don’t want it to come out completely clean, you want some chunks of cooked cake sticking on to the fork,like shown below:.Optional: add toppings (semi-sweet chocolate chips)ĥ) Bake at 425° for 10mins then lower temp to 350° for 6-8mins.add rest of dry mix & fold until all well combined.Then add melted butter, vanilla, & eggs and mixĢ) In another bowl, mix all dry ingredientsģ) Add half dry mix into the wet mix, then fold.Optional: 1/2c semi-sweet chocolate chips OR blueberries.Here are some Throw back Thursday (#tbt) photos for a delish gluten-free recipe! Banana Mochi muffins This inspired me to combine such mochi deliciousness into a semi-healthy breakfast treat! However, recently, I was introduced to an original mochi muffin from Third Culture Bakery (located in Berkley, CA). Over the past 15 years, banana bread became the easy go-to recipe for overripe/old bananas.