Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Glutinous Rice Flour Muffin It is one of my favorites . For mine, I will make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients need to make Glutinous Rice Flour Muffins:

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

Step 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 minute
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 gift 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 store Ive seen it sometimes at large supermarket 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. Its best if theres a little spring when pressed.
11. Bonus I cut the version from Step 10 into a square. This is thinner, so the chewiness increase I also recommend thi
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 cant 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.

So that’s going to wrap it up with this exceptional food Glutinous Rice Flour Muffin Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!