Black Sesame Mochi Muffins Recipe
Makes 12 crispy on the outside chewy on the inside mochi muffins. Best eaten same day they are baked!
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.
Notes
These muffins take a lot longer to bake than traditional muffins because of the way rice flour cooks, it will stay gooey for a lot longer in the middle and you want to make sure they are well baked. You do not want underbaked muffins.
Because of the nature of the way rice flour cooks, these really are best eaten the same day and even the day after is fine but they will lose the crispy edges but still keep that chewy middle. You can reheat in a 350 deg oven for a few minutes to re-crisp the outside.
You can find black sesame seed paste/black tahini online or at well stocked international or Asian markets. You can also make your own by toasting black sesame seeds lightly, then blending into a paste ( with a little water or the honey from the recipe) until smooth then add into the recipe. I blended 100 g of black sesame seeds with the honey to make my own paste and it takes a while to blend but it works.