Black Sesame Mochi Muffins with Candied Yuzu. Crunchy on the outside, soft and chewy on the inside, these are the muffin version of Hawaiian butter mochi with black sesame and candied yuzu added to them for a unique and delicious twist to the classic recipe.
Butter mochi is a delcious Hawaiian treat made with butter, sweet rice flour, sugar and coconut milk. It is usually baked in a sheet pan of sorts ( like the same pan brownies would be made in) and bake to a signature crispy crust and chewy middle that mochi is known for.
I love making mochi treats from donuts to waffles so I want to try it in muffin form this time.
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Fikabröd Box
The past year I have been doing a monthly baking recipe as part of my ambassadorship with Fikabröd Box. A woman owned business with a themed monthly baking box. Lots of different items from all over and this month's theme is Japan.
I love Japanese flavors and ingredients for cooking and baking from matcha to yuzu, cherry blossom to furikake, kewpie mayo and so much more. The ingredients below are from this month's box and I knew I wanted to make something Mochi with the rice flour from Nuts.com
Ingredients for these mochi muffins
- Sweet rice flour - also known as Mochiko flour
- Black sesame seed paste - also known as black tahini
- Candied yuzu peel
- Also butter, sugar - brown and white granulated, baking powder, eggs, coconut milk ( from a can), salt, vanilla and honey.
See recipe card for quantities.
Instructions
Just like any muffin recipe the dry ingredients get whisked together in one bowl, the "wet" in another then combined before adding to the muffin pan. I grease the pans with melted butter instead of using paper muffin liners because we want that crispy outside to the muffins.
No step by step images here as I was working quickly to get the muffins baked. You will see that the muffin cups are filled all the way and that is what you want. These mochi muffins do not rise super high.
- Brush the muffin tin cups with melted butter. Fill all the way with the batter, top with some sesame seeds and candied yuzu peel.
- Bake 45-55 minutes. These take a lot longer than typical muffins to get that signaure mochi chewiness.
Hint: Use a good muffin pan for these, one that the muffins will easily release from since you are not using paper muffin liners. The muffins should pop right out easily, I often use a thin spatula to help pop them out once cool enough to handle.
Variations
The base of this recipe for traditional butter mochi or mochi muffins can easily be made into any flavor combination you like
- Fruit - you can mix in jams, dried fruit, crushed fruit such as pineapple with the liquid drained, roasted strawberries etc.
- Juice - you can replace some of the coconut milk with fruit juice
- Nuts - you can add in nut butters or chopped nuts on top and folded in as well.
Equipment
Mixing Bowls - Whenever I make a recipe that doesn't require the use of a stand mixer I like to use mixing bowls that have rubber or silcone on the bottom so they grip my countertops better and don't slide around.
Muffin Pan - I love these pans from USA Pan. They are great when used with paper liners or just brushed with melted butter like for these mochi muffins. The muffins pop right out and the pans clean really well.
Storage
Store in an airtight container at room temperature. Good for 2-3 days max. Reheat in a 350 degree oven before eating. They will loose some crispiness but still gave that same mochi chew in the middle.
These muffins don't stand up well to freezing.
Top tip
These really are best eaten same day as they are made. They will soften up and lose the crispy exterior the next day but they will still taste great. You can reheat in a 350 Deg oven for a few minutes to crisp back up before eating.
Related
More mochi and muffin recipes to try
Black Sesame Mochi Muffins Recipe
Ingredients
- 350 G sweet rice flour (Koda farms Mochiko flour or nuts.com sweet rice flour)
- 100 g granulated sugar
- 100 g brown sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 80 g butter, melted (plus additional melted tablespoon or so for greasing pans)
- 452 g coconut milk, canned
- 2 large eggs, room temperature
- 100 g sesame seed paste, unsweetened black tahini - sesame only ingredient (see notes)
- 50 g honey
- 2 tablespoons black or white sesame seeds, divided
- 6 tablespoons candied yuzu peel, diced
Instructions
- Preheat oven to 350 Deg f. Brush the wells of a 12 cup muffin pan with the tablespoon or so of melted butter.
- In a mixing bowl whisk together the rice flour, sugars, baking powder and salt
- In a separate bowl whisk together the melted butter, coconut milk, eggs. Mix the sesame seed paste and honey together then add to the butter mixture and mix well.
- Add the butter mixture into the rice flour mixture and stir until combine and no flour streaks remain. Fold in a tablespoon of the sesame seeds into the batter along with 4 tablespoons of the candied yuzu peel ( you can use more yuzu peel if you like).
- Divide the batter amongst the 12 cups of the muffin pan. Spinkle the tops with some sesame seeds and add a few pieces of the remaining yuzu peel on top of each mufifin as well. Bake for 45-50 minutes or until a toothpick comes out clean. They need to bake for a long time to fully bake and get that chewy mochi texture inside and crisp exterior.
- Let cool in the pan for 5 minutes then cool on a wire rack before fully cooling. Best eaten the same day as made. Keep in an airtight container for 2-3 days. You can reheat in the oven to re-crisp the outside. They lose their mochi texture after a few days.
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