![]() 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). Without further delay, please enjoy this video of what we did to make mochi cupcakes– and I also talk about fin tidbits like the ingredients used, plus sprinkle in some general baking tips!ĭid you enjoy this blog post/video? I would love for you to comment below on what you’d like to see us try to make in the future.Over the past 15 years, banana bread became the easy go-to recipe for overripe/old bananas. Making these tasty cakes got my creative juices flowing so now I’m interested in trying to make other flavors… so stay tuned! When reheating I suggest you warm up in the toaster oven for a few minutes before enjoying and they are absolutely delicious. These keep quite well for a day uncovered and you don’t need to crisp them back up– but if you know you’ll be storing them for a few days, drop them into an airtight container, freeze or put them in the fridge. The Bento Kitchen, baked these in a muffin top pan for an ultra-crisp shell and I believe she quite enjoyed it. I also find that because I REALLY LIKE the crispy outer shell contrasted with the chewy center, and preferred as much outer shell to innards ratio as possible while still keeping the cute aesthetics, I used a mini muffin pan to maximize that ratio. And I always use an oven thermometer to ensure temperature accuracy. I used a 3TBSP scoop to portion my batter into the mini muffin tins. Most other ingredients should be pretty accessible. If you can’t get Mochiko or glutinous rice flour locally, you can also try Amazon for sweet rice flour. I opted out of using all organic ingredients and simply used whatever was most accessible to me. I halved it for the video since I have eaten SO MANY already and just didn’t need an additional excuse to eat more! I also went ahead and used the weight measurements for consistency. I decided to half the recipe for the video– honestly, I had already made 5+ batches between my first try and the video to see what I wanted to do differently and it turns out, this recipe is perfect as is. Watch the YouTube video below for my method + tons of tips/tricks and helpful insights! ![]() I googled a recipe and decided to follow Snixy Kitchen’s recipe for her Mochi Cupcakes, as she posted here and you can grab the recipe there as well. The texture on the inside is similar to mochi ice cream’s outer covering– which is also made with rice flour just like these. Both of these businesses are amazing (and have been impacted by Covid-19 like all of us in some way) –so please go check them out! Third Culture Bakery DOES ship their Mochi Muffins so I urge you to support them if you can!įor anyone who has never had a mochi cupcake, straight out of the oven, they are crisp on the outside, soft and chewy on the inside. During this quarantine, my husband and I had a craving for some Mochi Muffins(R) by Third Culture Bakery that we first tasted from the Boba Guys.
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