Simple Way to Make Mochi Rice Flour and Banana Cupcakes

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mochi rice flour and banana cupcakes. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Mochi Rice Flour and Banana Cupcakes is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Mochi Rice Flour and Banana Cupcakes is something which I’ve loved my entire life.

Steps to Prepare Mochi Rice Flour and Banana Cupcakes

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

Ingredients

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

1. Make ready Basic ratio
2. Get 1 Ripe Banana
3. Get 1 tbsp Milk
4. Prepare 1 Egg
5. Make ready 20 grams Sugar
6. Make ready 100 grams ◎ Mochiko or shiratamako
7. Prepare 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

Steps 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 Guide to Make Mochi Rice Flour and Banana Cupcakes

So that is going to wrap it up for this special food mochi rice flour and banana cupcakes recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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