I based it off of this recipe from Andrea of Cooking with a Wallflower. They come out slightly chewy and rubbery, with just a slight crispness on the edges. If you’ve never used glutinous rice flour before, you’re in for a surprise. It will take about 55 to 60 minutes to bake in the same temperature.These mochi muffins came together so easily that out of all the ube things I’ve made in the last two weeks, these quickly jumped to the number one spot in my head right away in terms of taste, ease of recipe, and overall satisfaction.
(*) You can use a square 8"x8" pan to bake this. Store any leftovers in an air-tight container for up to 3 days at room temperature. After 10 minutes, gently remove the muffin from pan. Remove the pan from oven, and place it on a wire rack. 2 tablespoon black sesame seeds, toasted. 200 gram (1 cup) kabocha pumpkin, steamed and mashed/pureed. 225 gram (8 oz.) mochiko, or Thai sticky/glutinous rice flour. Kabocha mochi muffins, the outer crust is crunchy, while the inner part is slightly chewy and soft. Probably you will want to rename it to kabocha mochi cake instead. It will take about 55-60 minutes of baking time using the same oven temperature (180 Celsius/350 Fahrenheit). 
You can bake this lovely kabocha mochi muffins in a standard 8-inch square cake pan.
Remove the pan from the oven, and place it on a wire rack. Bake in the preheated oven for 25-30 minutes, or until golden brown. Divide batter into the muffin pan, they should be close to level. If using black sesame seeds, fold in the same seeds into the batter. Slowly add dry ingredients to the kabocha mixture, and continue mixing until the batter is smooth. 
In another mixing bowl, with an electric mixer, mix together mashed/pureed kabocha, coconut milk, unsalted butter, eggs, and vanilla extract.In a mixing bowl, sieve together all the dry ingredients.Lightly grease a standard 12 cup muffin pan. Preheat oven to 350 Fahrenheit (180 Celsius).
MOCHI MUFFIN HOW TO
How do I bake kabocha mochi muffins?īefore we go into the step-by-step, I want to say that if you are starting from one whole kabocha pumpkin and have no idea how to cut it, please read my kabocha pumpkin primer on my simmered kabocha in shio koji recipe.īaking kabocha mochi muffins, step-by-step guide. Kabocha mochi muffin batter in a standar muffin pan, ready to be baked. This is optional, but I highly recommend adding this to your muffins.
I also folded in 2 tablespoons of toasted black sesame seeds into the kabocha mochi muffins batter.
1/4 cup (4 tablespoon) unsalted butter, melted but not hot to touch. 200 gram (1 cup) mashed/pureed kabocha pumpkin. 100 gram (1/2 cup) brown sugar, you can also use coconut palm sugar for thisĪlternatively, you can use 1 1/2 teaspoon pumpkin spice powder instead of the combination of cinnamon powder, grated nutmeg, ginger powder, and cloves powder. Or you can also use Thai sticky/glutinous rice flour too. 225 gram (8 oz.) mochiko, this will be half a box of Koda Farm mochiko. Ingredients for kabocha mochi muffins: kabocha, coconut milk, unsalted butter, eggs, vanilla, mochiko, sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
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