The word “muffin” comes from Middle English and means “a small cake or loaf baked in a paper case.”
The first recorded use of muffins was in 1583, but they didn’t really catch on until the 19th century.
Muffins have been around for centuries, from ancient Egypt to modern America.
In fact, one study found that Americans consume more than 1 billion muffins every year!
What Is Mochi Muffin?
Mochi muffins are very similar to regular muffins except for their filling.
Instead of being just dry ingredients like flour and sugar, mochi muffins contain glutinous rice (also known as sticky rice).
Glutinous rice has a high starch content, which makes it sticky when cooked.
Gluten-free people who eat gluten can make mochi muffins by substituting other grains such as cornflour (cornstarch) instead.
When you buy mochi muffins at your local grocery store, you will find them sold individually wrapped.
You can also purchase premade muffin mixes, which come ready to bake and include all the ingredients you need to create delicious homemade mochi muffins at home.
In Japan, where mochi originated, there are different types of mochis, including red bean, green tea leaf, and white sesame seed.
These varieties are usually served during special occasions, although they are often eaten any time of day.
There are many ways to enjoy mochi muffins.
They can be used as an alternative dessert after dinner, snack, breakfast item, afternoon pick me up, or even dessert topping.
They provide a great way to add variety to your diet because not only do they taste good, they are super healthy too!
How Is Mochi Muffin Made?
A mochi muffin is just like any other muffin, except it has a slightly different texture.
Mochi muffins are traditionally served as dessert, but you can also eat them for breakfast (or even lunch).
They’re very similar to rice cakes, which make great snacks when paired with your favorite fruit sauce.
You can find mochi muffins at bakeries all over the world.
However, most people don’t know how these treats are created.
Here’s what makes a mochi muffin so special…
Why does mochi work well in muffins?
First things first—what exactly is mochi? If you haven’t heard of this Japanese food before, then you may be surprised by its name.
According to Wikipedia, mochi is a sticky glutinous rice ball covered in rice powder.
If you look closely at mochis, you’ll notice something unusual about their appearance.
Instead of having smooth surfaces, many mochis actually have tiny little bumps on them.
This is because of the way these foods are processed.
During processing, a mixture containing water, starch, and salt is heated up and stirred continuously using wooden paddles called tamaguchi.
Because of this continuous stirring process, the surface of each mochi becomes rough.
When cooked, the moisture inside the mochi evaporates quickly, leaving behind a hard outer shell.
Since mochis contain both water and starch, they become sticky during cooking.
That’s why mochis stick together.
This sticky quality is ideal for making muffins.
Because of the high moisture content inside mochis, they absorb lots of liquid from batter.
This causes the batter to puff up into an airier shape, creating a light, flaky texture.
Since the mochi contains such a large amount of moisture, it doesn’t need much additional oil to cook properly.
As a result, the batter stays moist without being greasy.
And since the mochi absorbs so much moisture, you won’t get too much extra sugar added to compensate for the extra liquid.
So if anything, mochi muffins are naturally low-calorie.
How do mochi muffins taste?
Mochi muffins aren’t only healthy and delicious, they’re also fun to eat.
For starters, mochi muffins are easy to prepare.
All you have to do is mix dry ingredients and wet ingredients separately.
Then combine everything together and bake away! Once you finish baking mochi muffins, you can enjoy them immediately or refrigerate them overnight.
You can also freeze mochi muffins for later consumption.
Just place individual portions in freezer bags and store them in the freezer for up to 6 months.
To thaw frozen mochi muffins, simply leave them out for 30 minutes.
What Are The Ingredients Of Mochi Muffin?
A typical mochi muffin has these basic ingredients:
- All-purpose flour
- Baking powder
- Brown sugar (light)
- Butter
- Eggs
- Milk
- Vanilla extract
- Walnuts
- White chocolate chips
(Note: If you want to add raisins into your mochi muffin, do so at this point.)
How Long Does It Take To Make Mochi Muffin?
This isn’t an easy question to answer because there’s no set amount of time needed to create this delicious treat.
You can whip up mochi muffins as quickly as you want them—you just need to plan ahead.
To start preparing your batter, mix all dry ingredients together (flour, baking powder, salt) in a bowl.
Then add the milk mixture to the flour mixture.
Mix well using a rubber spatula.
Once everything has combined, add butter pieces into the creamed mixture one at a time while still mixing thoroughly.
Add vanilla extract after each addition of butter.
Make sure to scrape down the sides of the bowl so that all of the butter gets incorporated evenly.
Now, place a large piece of parchment paper onto a flat surface like a countertop.
Using a medium sized ice cream scoop or measuring cup, carefully pour out about 2 tablespoons of batter per muffin.
Place the scoops close enough together so that you only need to fill half of each mold before moving on to the next round.
If you don’t have a mold, simply line a regular-sized muffin tin with aluminum foil and spray lightly with cooking oil.
Fill each section of the tin with muffin batter.
Bake at 350 F degrees for 20 minutes, then reduce heat to 325 F degrees and continue baking for another 10 to 12 minutes.
After removing the muffins from the oven, let them cool completely before frosting.
To do this, remove the muffins from their tins by gently pressing the bottom against the side of the pan and lift off.
Once removed, place muffins on waxed paper to finish cooling.
Next, prepare the mochi filling by combining all wet ingredients in a medium saucepan over low heat.
Stir occasionally until thickened, approximately 7 to 8 minutes.
When ready, spoon about ½ teaspoon of the mochi mixture into each muffin.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Finally, melt chocolate chips and shortening in microwaveable container for 30 seconds at a time, stirring between each interval, until smooth.
Drizzle melted chocolate over top of each muffin.
Refrigerate again for at least 30 minutes before serving.
What Is The History Of Mochi Muffin?
In Japan, people eat mochi (pronounced mo-CHEE) as dessert because it’s considered a healthy snack.
They also enjoy mochi as an ingredient in other dishes such as rice balls, cakes, and even ice cream.
But mochi has its roots in another Japanese food — sticky rice.
When you cook this type of rice, it turns into glutinous rice, which can be molded into any shape imaginable.
This makes mochi easy to mold into anything you want, including muffins.
And since the mixture is cooked slowly over time, it creates a chewy texture inside the muffin.
So how did these delicious treats get their name? Well, when people say “muffin,” they are usually referring to the traditional American version made out of flour.
But in Japan, it refers to the paper cases used to bake them.
So technically, mochi muffins aren’t actually called “muffin” at all.
Instead, they’re referred to as “mochiko” in Japanese.
How Did Mochi Muffin Become Popular?
Mochi muffins can be traced back to Japan, where people enjoy making them as part of traditional ceremonies like weddings and festivals.
But the original mochi muffin wasn’t made out of a flour batter—instead, it was made out of rice (or other grain) mixed into a sticky paste called ichiban-koji.
Once the mixture had cooled down, it would be wrapped up in cloth and steamed over hot water to make a dense block of chewy goodness.
In time, this type of mochi became known as ichiban-koji, which literally translates to “first choice.” This name stuck because these were considered the best treats at parties and celebrations, so guests would want to try the best ones before anyone else got their hands on them.
As Japanese culture spread throughout Asia, mochi also began being incorporated into Asian cuisines.
For example, Korean cooks added sesame seeds to the filling to create what we now know as bibimbap.
What Are Some Interesting Facts About Mochi Muffin?
In Japan, there is a tradition known as kakiage (曲げ), which literally translates to “rolled up.” This refers to a traditional Japanese confection called okonomiyaki, which is made by wrapping batter into an oval shape before frying it.
Okonomiyaki can be served hot or cold, depending on preference, and often includes ingredients such as pork belly, squid, octopus, cabbage, onions, rice, and eggs.
When making this dish, it is customary to roll it up like a jellyroll so it doesn’t fall apart when eaten.
In 2008, Okonomiyaki World Cup competition began in Tokyo.
Competitors were asked to create their own version of okonomiyaki, using traditional ingredients and cooking methods.
One team decided to create a savory variant of okonomiyaki, adding a sweet filling instead of just dipping it in soy sauce.
They rolled up the batter, then fried it, creating what would eventually become mochi muffin.
Although it may seem strange at first glance, mochi muffin actually has its roots in Japanese culture.
And while you might think it sounds weird, it’s actually quite delicious.
Ingredients for mochi muffin
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- ⅔ cup milk
- 1 egg white, beaten
- 1 tablespoon honey
- 1 tablespoon powdered sugar
- ½ ounce mochiko bean paste (available online)
- 2 tablespoons sesame seeds
- 1/8 cup water
- ½ tablespoon cornstarch mixed with 2 teaspoons water
- Cooking spray
Directions for mochi muffin
Preheat oven to 350 degrees Fahrenheit.
Mix together dry ingredients including flour, baking powder, salt, and pepper in a large bowl.
Combine wet ingredients including oil, milk, egg whites, honey, and sugar in a separate bowl.
Add mixture to dry ingredients and mix well.
Add mochiko bean paste and sesame seeds, mixing thoroughly.
Fill each muffin pan three quarters full with batter, and bake for 20 minutes.
While the muffins cook, combine the cornstarch and water in a small bowl, stirring constantly until thickened slightly.
Remove muffins from the oven and brush them evenly with the cornstarch mixture.
Return muffins to the oven and continue to cook for another 5 minutes or until golden brown.
What Are Some Common Misconceptions About Mochi Muffin?
While there are many myths surrounding the origins of mochi muffins, here are three most popular ones:
- Mochi muffins were created as an alternative to rice cakes.
- They’re made with gluten-free flour.
- They’re difficult to make, so it takes years before you can master them.
Although each myth has its own unique spin, all of these ideas are false. Let’s take a closer look at what makes a true mochi muffin:
1. Mochi Muffins Are Gluten Free
If you want to get your hands on a mochi muffin, you need to be aware that not all muffins are gluten free.
In fact, according to Food Network, only half of commercially available muffins contain no wheat while others may have traces of gluten.
To find out if any particular muffin contains gluten, check the label carefully – even if the ingredients list doesn’t include wheat, this doesn’t mean that the product isn’t contaminated by tiny amounts of gluten.
2. Mochi Muffins Aren’t Easy to Make
You might think that making a mochi muffin would be complicated because of the sticky nature of the mochiko (rice starch) and how it needs to be cooked properly.
However, it’s actually easier than baking a regular muffin.
Here’s how you do it:
- Combine dry ingredients such as brown sugar, cocoa powder, and cinnamon in a bowl.
- Mix well.
- Add wet ingredients like milk, eggs, butter, vanilla extract, and mochiko syrup into separate bowls.
- Blend wet mixture with dry mixture using either hand mixer or stand mixer.
- Grease or spray your muffin pan. Fill each cup about ¾ full.
- Bake for 25 minutes or until done.
3. You Need Years of Experience to Bake a Good Mochi Muffin
Another common misconception is that the best way to bake a good mochi muffin is to start off slow and then work towards perfection over time.
This is untrue.
If you follow the recipe in order, you should end up with delicious results after just 20 minutes!
Here’s what you do:
- Prepare batter according to directions above.
- Fill muffin cups about ¾ full.
- Bake for 10 minutes at 350 degrees Fahrenheit. Reduce heat to 300 degrees F. and continue to cook for another 5 to 7 minutes.
What Are Some Different Ways To Eat Mochi Muffin?
A traditional mochi muffin has three layers: (1) white rice flour batter, (2) mochiko sugar-coated rice flour batter, (3) sticky rice filling.
But you can also make it without the mochiko layer if you prefer.
You can even mix up your own flavor combinations — try adding chocolate chips, raisins, dried fruit, nuts, coconut flakes, or any other favorite add-ins to create your unique masterpiece.
Here are just a few ideas for how to customize your mochi muffin:
- Add blueberries, cranberries, chopped walnuts, shredded coconut, or pecans.
- Top each muffin with fresh berries.
- Make them into mini cakes by cutting them horizontally through the middle before baking.
- Use mini cookie cutters instead of regular ones when making them into cupcakes.
- Fill them with ice cream, pudding, or whipped cream.
- Serve them as breakfast treats topped with maple syrup, honey, or jam.
How Long Does Mochi Muffin Last?
Mochi muffins tend to be quite fragile, so we recommend storing them in an airtight container.
They will keep fresh up to seven days if stored properly.
Mochi muffins should also be eaten within 24 hours after baking because their texture becomes stale quickly when exposed to air.
Equipment
- Oven
- Standard-sized muffin tin
- Paper liners
- large mixing bowl
- medium mixing bowl
Ingredients
- 2 cups glutinous rice flour
- 1 cup dark brown sugar
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1½ cups coconut milk
- 2 large eggs
- 4 Tbsp. butter melted, cooled to room temperature
- 2 tsp. honey
- 2 tsp. lemon juice
- 2 tsp. vanilla extract
- 1 Tbsp. sesame seeds toasted
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Set aside a standard-sized muffin tin lined with paper liners.
- Sift together the rice flour, brown sugar, and baking powder in a large mixing bowl. Set aside after whisking in the salt. In a medium mixing bowl, combine the coconut milk, eggs, melted butter, honey, lemon juice, and vanilla extract. Incorporate the wet ingredients into the rice flour mixture until smooth. Divide the batter evenly between the muffin cups. Sprinkle sesame seeds evenly over the tops of each muffin, then bake for 45-50 minutes, or until the tops are lightly browned and a cake tester inserted into one of the muffins comes out clean.
- Cool the muffins in their tin for at least 20 minutes before removing and serving warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
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