Easiest Way to Make Favorite Glutinous Rice Flour Muffins

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, glutinous rice flour muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Glutinous Rice Flour Muffins is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Glutinous Rice Flour Muffins is something which I have loved my whole life.

Since my nickname is "Sub-mochi," I ordered some "rice flour" hoping to make sweets using it some day. I thought I'd start with easy muffins, but I ran out of milk so I tried using the coconut milk I had ordered along with the rice flour. I started researching and came up with this ratio. Stir together the evaporated milk, egg, oil and sugar in a mixing bowl.

To get started with this recipe, we have to first prepare a few ingredients. You can cook glutinous rice flour muffins using 7 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Glutinous Rice Flour Muffins:

1. Make ready 1 Egg
2. Make ready 40 to 50 grams Sugar
3. Get 100 ml Coconut milk
4. Get 15 grams Melted butter
5. Get 100 grams ◎ Mochiko (see Step 9)
6. Prepare 1/2 tsp ◎ Baking powder
7. Get 1 Salted sakura flowers, ama-natto (sweet beans), etc.

Fill lightly oiled muffin tins three-quarters full. In a large bowl, place the rice flour (or rice flour and cornstarch), (optional) xanthan gum, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well. Very lightly coat or spray with extra coconut oil and set aside. In a large mixing bowl, whisk together all of the wet ingredients until well combined.

Steps to make Glutinous Rice Flour Muffins:

1. Preheat the oven to 180°C. Mix the ◎ dry ingredients and sift. Line the molds with paper. Place the butter in a small heatproof dish, and melt in the microwave. (Guide: about 1 minute at 500W)
2. Beat the egg in a bowl, add the sugar, coconut milk, and melted butter in this order, and mix.
3. Add ◎ to 2 in two batches, and mix. You can use a whisk.
4. Pour the mixture uniformly into the molds, and smooth out the top. Add any toppings now. Put in the preheated oven and bake for approx. 30 minutes.
5. When the surface is golden brown, they are done.
6. Bonus: Here, I used salted sakura flowers that were lightly washed and squeezed, but you can also use ama-natto or other toppings you prefer.
7. Bonus: Here is a cross-section.
8. Bonus: Wrap to give as gifts. You can also wrap them tight in plastic wrap and freeze them in a freezer bag, etc. The muffin will be very soft and moist if you reheat it in a microwave.
9. Bonus: The "rice flour" I used is shown on the left. It is available from online cookware stores. I've seen it sometimes at large supermarkets. Mochiko is the raw ingredient, so you might be able to substitute shiratamako (right). Grind the flour in a mortar, and sift it before using.
10. Bonus: Here is a brown sugar (45 g) + walnut version. I baked it in a 15 cm square. The baking time and steps are the same. As a guide to the baking time, wait for the surface to become golden brown and crispy. It's best if there's a little spring when pressed.
11. Bonus: I cut the version from Step 10 into a square. This is thinner, so the chewiness increases. I also recommend this.
12. Bonus: I tried wrapping a piece in sakura leaf and plastic wrap, and warming it in the microwave to make a sakura-mochi (cherry blossom rice cake) type. It might go well if I added bean paste and topped it with a sakura petal!
13. When preparing with coconut milk powder: The finish might be slightly different depending on the product, but refer to this if you can't get coconut milk but have powder.
14. Here, I used a product where I dissolved powder with 2 to 3 times hot water to make regular coconut milk. These instructions made a weak milk, so I substituted 60 g (8 tablespoons) powder dissolved in 4 tablespoons hot water about 60℃. This made exactly 100 ml.
15. The coconut milk was substituted with the mixture made in step 13. The other measurements and steps are the same. If the mixture is too stiff and the dry ingredients are hard to mix, add about 1 tablespoon of milk. The consistency should be like shown in the photo.
16. The recipe makes five 100 ml molds, but I added more mixture into the cups and baked them. The muffins expanded too much, but the taste and texture did not differ much. Here I used candied tropical fruit for the topping.

Very lightly coat or spray with extra coconut oil and set aside. In a large mixing bowl, whisk together all of the wet ingredients until well combined. Glutinous rice flour is excellent for baking gluten free bread, muffins and cakes. It is also a superb thickener for soups, sauces and gravies. Glutinous sweet white rice flour is naturally gluten free, rich in carbohydrates and low in fat.

So that’s going to wrap it up for this exceptional food glutinous rice flour muffins recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!