Recipe of Mochi Rice Flour and Banana Cupcakes

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mochi rice flour and banana cupcakes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mochi Rice Flour and Banana Cupcakes is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Mochi Rice Flour and Banana Cupcakes is something that I have loved my entire life. They’re fine and they look fantastic.

Mochi Rice Flour and Banana Cupcakes As I wrote in the description for this recipe, I wanted to make something that only required one egg, mixing only, no oil, not much sugar, and saved a ripe banana. Mochiko sweet rice flour is a Japanese glutinous rice flour. It's made with sticky rice which is perfect for making Japanese sweets, like mochi and dango.

Steps to Make Mochi Rice Flour and Banana Cupcakes

To get started with this recipe, we have to prepare a few ingredients. You can have mochi rice flour and banana cupcakes using 8 ingredients and 13 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Mochi Rice Flour and Banana Cupcakes:

1. Get Basic ratio
2. Prepare 1 Ripe Banana
3. Take 1 tbsp Milk
4. Take 1 Egg
5. Make ready 20 grams Sugar
6. Take 100 grams ◎ Mochiko or shiratamako
7. Make ready 1/4 tsp ◎Baking powder
8. Prepare 10 grams Chocolate chips (or sugar if you're not using them)

Mix ingredients with a whisk until there. It is very similar to the Chinese new year cakes that are very popular. The edges will lose their crispness if covered overnight so don't cover them tightly. Note: be sure to use the sweet rice flour not regular rice flour.

Instructions

Instructions to make Mochi Rice Flour and Banana Cupcakes:

1. Prep: Preheat the oven to 180 °C. Mix the ◎ powdered ingredients together well. The mochi flour is quite sandy, so there's no need to sift it.
2. Rip up the banana and put into a bowl. Mash into a purée with a fork.
3. Add the milk, then add the egg (no need to beat it beforehand), then add the sugar in that order, mixing with a whisk.
4. Add the ◎ powdered ingredients in 2 batches. You can use the whisk to mix at this stage too. It will become a thick batter as shown in the photo.
5. Add the chocolate chips and mix in. You can continue using a whisk, but the batter tends to stick so it's better to change to a rubber spatula. You don't have to 'cut and fold' though.
6. Fill the molds 80% of the way with the batter, and level out the surface. You can add some nuts as a topping (not listed in the ingredients) here if you want.
7. Bake in the preheated oven for 15 to 20 minutes. The time is just a guideline - please adjust to your oven. When the cupcakes are lightly browned on top and they feel firm and doughy when squeezed in the middle, they are done.
8. Done. If you aren't going to eat the cupcakes right away, cover them with plastic wrap. The same applies if you are going to freeze them. They taste better if allowed to rest overnight.
9. Variation: For the cocoa flavored versions pictured in the step 7 and 8 photos: Use 93 g of mochi flour and 7 g of unsweetened cocoa powder. Sift the powders together in this case. The cupcakes will be a bit less banana-flavored.
10. For the cut side of the basic cupcakes: Even if you roughly mix in the chocolate chips they won't sink to the bottom. If you distribute the batter unevenly in the molds, it's another story. You can try adding some chopped nuts or raisins.
11. About the bananas: If you have thin ones, use 2 bananas (see photo), if you have big ones, use one. Bananas that weigh 200 g with their peels on will be about 150 g peeled. Plus or minus 5 grams is fine. If you have any leftover banana, slice it up and bake it on the batter, or freeze it.
12. About the molds: I spray the cups with a non-stick spray (see photo left). Glassine cups stick to the cupcakes so I don't recommend them.
13. About the molds: If you oil aluminum foil cups or other types of cups that conduct heat well, the cupcakes will rise to fill the cups while baking, but may shrink a bit when cooled. This isn't a problem, but just letting you know.

Press down on the filling until it is no longer visible from the top of the cupcake and resume baking for the remaining time. Combine all ingredients and mix until well combined. Mochiko is sweet rice flour ground into a fine powder. The texture is very similar to flour but when it's baked or cooked, the texture becomes chewy and stretchy. It's widely used in Hawaiian, Korean, Japanese, and south east Asian recipes.

As simple as that How to Prepare Mochi Rice Flour and Banana Cupcakes

So that is going to wrap it up with this special food mochi rice flour and banana cupcakes recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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