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Spring Tomorrow
Food. Cooking. Travel.

Matcha Mochi Cupcakes with Red Beans

Big thank you to all my readers who have sent in requests for recipes. Your enquiries are now an excellent source of inspiration to me. Really helps with my weekly meal planning while at the same time I can experiment with new dishes too. So thanks again peeps and keep them coming! 😄

This recipe that I’m sharing today is inspired by Angela L’s email. She mentioned that she had a lot of glutinous rice flour left over from making glutinous rice dumplings and hence wanted to know what else she could use the flour for.

Well, Angela, do check out my recipes below for more ideas on how to use up those glutinous rice flour –

In addition to the above, here’s one more recipe of mochi cupcakes that I had made not too long ago. These mochi cupcakes turned out really soft, moist and chewy inside.

Make great snacks for those of you who like the mochi ‘QQ’ (springy) texture. Also added walnuts and red beans for that extra bite. 😋 Give it a try!

Matcha Mochi Cupcakes with Red Beans

Matcha Mochi Cupcakes with Red Beans Recipe
12
  • 180g glutinous rice flour
  • 40g all-purpose plain flour
  • 1 tbsp matcha powder
  • 1 1/2 tsp baking powder
  • 80g castor sugar
  • 3 tbsp sunflower oil
  • 300ml low fat milk
  • 50g chopped walnuts
  • 190g cooked red beans
  • 60g cooked red beans as topping
Preheat oven to 175 deg C. Line a 12-hole muffin pan with paper cups.
In a bowl, sift together the flours, matcha powder and baking powder.
In a large mixing bowl, whisk together the sugar, oil and milk till the sugar dissolves.
Add the flour mixture to the milk mixture and whisk gently till well combined.
Stir in the walnuts and 190g red beans.
Fill each muffin cup with the batter and top with extra red beans.
Bake for 25 minutes.

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