Black Sesame Mochi Muffin (NO MIXER)
This easy Black Sesame Mochi Cupcake recipe is naturally gluten-free and requires no special equipment, not even a mixer! With its crisp exterior and soft chewy interior, it's a great mini cake recipe for those with celiac disease. (Vegan version included.)
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Tablespoons unsalted butter (56.8g or 2 oz. If you use salted butter, omit the salt later)
- 1 Cup whole milk (UHT is OK. (240g/ 8.6 oz) This is crucial for soft muffins. If not, they'll be as hard as a rock!)
- ⅝ Cups coconut milk (150g/ 5.3 oz. Substitute: 30g/ 1.06 oz coconut cream to 120g/ 4.23 oz water)
- 2 large eggs
- 2 Cups glutinous rice flour
- 6-8 Tablespoons black sesame powder
- 1½ Cups white sugar
- 1 teaspoon baking powder (NOT Baking Soda!!)
- ½ teaspoon salt (Omit if you use salted butter)
- 24 dark chocolate fevres (You can omit this but, in my opinion, chocolate and black sesame go together beautifully!)
Instructions
- 1
Preheat the oven to 350F/ 157C fan/ 177C.
- 2
Melt the butter in a small pot with the whole milk and coconut milk over low heat. Don't let the mixture boil!
- 3
Whilst the butter melts, whisk the eggs till well-combined
- 4
Mix the sweet rice flour, black sesame powder, baking powder, salt and sugar in a large bowl till well-mixed. (The mix will never look black- rather it will be a mix of white and black.)You do not need to sieve the dry ingredients.
- 5
Pour the melted butter followed by the beaten eggs into the dry ingredients then stir well till no lumps remain.Note: You will see bubbles forming and get a thin, runny batter. There is no gluten in the flour so don't working about over-mixing. We want to whisk till no lumps remain.
- 6
Once the batter is smooth, scoop into an oiled or buttered muffin tray. Use an ice-cream scoop or 1/4 Cup scoop to help you get an equal amount of batter in each muffin.Top with the white sesame seeds, if using.
- 7
If using, place 2 chocolates in each muffin. (Do not add the chocolate to the large bowl of butter then scoop, as you won't be able to control the distribution of the chocolate in that case!)
- 8
Bake for about 45 minutes, or till the exterior is crisp and golden.Note: Do not overbake or the muffins will be hard!