Mango Mochi Muffins Triple M Play
More Mochi Madness
One of the most popular posts on 3Jamigos is Muffin been the Mochi that Caught My Eye (Butter Mochi Muffins) I stumbled upon the original recipe on Snixy Kitchen, a gorgeous site focused on gluten-free baking and cooking. For good reason this recipe is popular, the muffins are chewy, dense, moist and delicious. I decided I needed to expand my horizon and try different flavorings for the mochi muffins. A quick search yielded an array of flavors folks have tried, ube, chocolate, and milk tea.
The Milk Tea Muffins from Match Berry Kitchen caught my eye. I love Milk Tea, apparently, so do lots of people judging by the number of Boba places in the South Bay. The proverbial Newton’s apple epiphany popped in my head, tea, mango, coconut, hmmm. I thought Mango Sticky Rice, one of my favorite desserts, could I morph it into a mochi muffin?
Let’s Do This
I pulled out a box of Mango Tea I had bought in Seoul, freeze-dried mango chips from TJ’s, coconut milk and a box of Sweet Rice Flour.
The beauty of Mochi Muffins is they are REALLY easy to make. A bowl, a spoon, or spatula, and you are in business. You can crush the mango pieces with a rolling pin or drop it in a mini food processor or blender. If you don’t have coconut milk you can use evaporated milk, or regular milk. I like coconut milk, especially with mango. I brewed a strong cup of mango tea, and combined it with coconut milk, butter, and egg. By using mango tea, the flavor is very subtle, you could use mango juice or puree for a more pronounced flavor or fold in bits of fresh mango (baking time will be on the long side due to moisture from the fruit). Add wet ingredients to the dry, stir a couple of times, done. Literally, 5 minutes of prep and then into the oven.
The batter is pourable, use either a scoop or pour into buttered muffin tin cups. Fill to within 1/8 inch from the top. This will make approximately 8 muffins, not too many. Garnish with coconut or with sesame seeds., both give an extra layer of texture. I used flaked coconut since I did not have shredded which I would have preferred. Baking time is in the range of 32-35 minutes. Shorter baking time insures a gooey, chewy texture while baking the muffins longer would make them cakier and less chewy. Your choice.
Another gluten-free winner!
Mango Mochi Muffins
Ingredients
- 1 cup of Mochiko sweet glutinous rice flour
- 1/2 cup of golden cane sugar
- 1 tsp baking powder
- 2 tbsp ground freeze-dried mango
- 2 tablespoons or 1/8 cup of unsalted butter and a bit extra for greasing the muffin pan
- 3 Mango flavored teabags
- ~ 1/2 cup of coconut milk reg or light
- 1 large egg
- 1 tablespoon of condensed milk
- Muffin pan
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease the muffin pan with a little bit of melted butter
- Steep tea bags in 1/2 cup of boiling water for 10 minutes then drain excess liquid from the tea bags and take them out
- Add coconut milk until you have 3/4 cup of milk+tea.
- Combine Mochiko, sugar, ground mango and baking powder in a large mixing bowl
- In a separate bowl melt the unsalted butter then stir in the egg, condensed milk and coconut milk tea mixture, blend ingredients thoroughly.
- Combine the dry and wet ingredients and whisk till the mixture has no lumps
- Scoop or pour the mixture into the wells of the muffin pan
- Bake in the oven for 32-35 minutes then remove and let cool for around 30 minutes before taking the muffins out of the pan
Notes
If you want the muffins to have a stronger tea taste, increase the number of tea bags for the steeping step
For a crispier bottom use a metal muffin pan or bake the muffins for longer
Mochi muffins are best stored at room temperature in an air-tight container or freeze and reheat.
For mango madness, add diced fresh mango to batter
Definitely try different flavors. For milk tea, use black tea bags, omit mango powder. There are an array of freeze-dried fruits available including raspberry, strawberry and blueberry.