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. 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!
For 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. The texture on the inside is similar to mochi ice cream’s outer covering– which is also made with rice flour just like these.
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. Watch the YouTube video below for my method + tons of tips/tricks and helpful insights!
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. 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 opted out of using all organic ingredients and simply used whatever was most accessible to me.
If you can’t get Mochiko or glutinous rice flour locally, you can also try Amazon for sweet rice flour. Most other ingredients should be pretty accessible.
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. My friend. The Bento Kitchen, baked these in a muffin top pan for an ultra-crisp shell and I believe she quite enjoyed it.
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. When reheating I suggest you warm up in the toaster oven for a few minutes before enjoying and they are absolutely delicious. Making these tasty cakes got my creative juices flowing so now I’m interested in trying to make other flavors… so stay tuned!
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!
Did 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. Open to sharing new recipes AND trying recipes that have been online and sharing that process with you! Looking forward to hearing about your results!