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Moto's Kitchen Recipe 29: Moffin

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Moto's Kitchen Recipe 29: Moffin
www.japansociety.org
Today in Moto's kitchen we are making a Mochi Muffin or Moffin, which is a muffin made with Mochi flour. Since Mochi flour is gluten-free, this is a wonderful dessert for those who can not eat gluten. The Moffin we are making today has red bean paste mixed into the batter, but feel free to mix up new Moffin recipes and let us know how it tastes!
Ingredients:
Mochiko
Red Bean Paste
Sugar
Eggs
Milk
Vegetable Oil
Baking Powder
Preparation:
Crack three eggs and mix. Add 100 mL of vegetable oil and mix it so the eggs and oil don't separate. Add 1 tbsp of baking powder and mix well. Now add a half cup of sugar. After everything is mixed, add in 500 mL of milk and a whole box or a pound of Mochiko flour. Alternate between adding the flour and the milk so it is nicely mixed. (This is the base batter, to this you can add fruits, nuts, cocoa powder, or whatever you want to create different flavors.) To this, we are going to mix a whole can of red bean paste. (Since the red bean paste is already sweetened, we only added a half cup of sugar, but for the basic batter you may want to add more sugar.) After mixing, pour a third of a cup of the batter to each muffin tin.
Baking:
Bake for 30-35 minutes in a 350 degree oven. After baking, make sure to cool it before eating. Enjoy!
Get to Know:
Mochiko is a kind of gluten-free flour often used to make desserts such as mochi and dango. It contains much starch and has a fine and powdery texture.
Tip:
To get a nicely even batter texture, try adding milk and mochiko alternately.
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ドキュメンタリー - Documentary
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