The Best Ube and Cheese Mochi Cupcakes or Mochi Muffins Recipe by Kat Lieu

Hi friends and Fam! Kat here! I’m back with delicious mochi treats! You can make the batter for these mochi muffins or cupcakes entirely in one blender or in one bowl. I also love how creative you can be here and pair these gluten-free (plus you can make them vegan with subs!) treats with any topping of your choice, like white chocolate, coconut shreds, macapuno strings, or even cheddar cheese, giving homage to ube cheese pandesal!

Let’s say you’re busy and don’t have time. You can blend the batter in advance, refrigerate it for up to a week, and bake whenever! Be aware, however, these do take over half an hour to bake!

If you bake these beauties, let me know what you think! Please be sure to tag me @subtleasian.baking and #subtleasianbakes ! Happy baking, Fam!

Note: I don’t think these are the best mochi muffins recipe ever, I just meant this is the best ube and cheese mochi cupcakes or muffins recipe that is by me, LOL!

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Author Kat Lieu

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

Print

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The Best Ube and Cheese Mochi Cupcakes or Muffins Recipe by Kat Lieu

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IngredientsUSMetric

For the mochi muffins

• 2 eggs (sub with 100 g silken or soft tofu for vegan)
• 1 cup any milk (use plant-based or coconut milk for a vegan cake)
• 1/3 to 1/2 cup condensed milk (use vegan condensed milk for a vegan cake, or sub with any other liquid sweetener, adjust to taste )
• Optionally add a tablespoon or two of granulated sugar if you have more of a sweet tooth than I do (this is a not-too-sweet cake) but if you dust with confectioners' sugar or use the frosting, it will definitely be sweet enough!
• 1 teaspoon ube extract
• 1 tablespoon ube halaya if you have it
• 1 teaspoon miso, any (sub with a large pinch of salt)
• 2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
• 228 g glutinous rice flour (I used Mochiko)
• 1 teaspoon baking powder

For the optional toppings

• dices of cheddar cheese (or any cheese or vegan cheese)
• coconut shreds, optional
• sesame seeds, optional
• white chocolate, optional

Instructions Fahrenheit Celsius

To make the mochi muffins

1. Preheat the oven to 350°F with a rack in the center. Generously grease or line a 12-cup muffin pan with muffin or cupcake liners.
2. The best way to whip up this batter is to literally whip everything in a blender, adding all the wet ingredients to the bottom first. Blend until you get a smooth, homogenous, runny but thick batter. It's ok to over blend this forgiving batter.
3. Pour all of the batter into the muffin pan. Add any of the optional toppings to the top of the batter. Bake for at least 40 minutes, until an inserted toothpick or bamboo skewer comes out clean. A little bit of sticky residue on is OK. I like to lower the temperature of the oven slightly, after about 15 minutes of baking, so the tops of my sticky rice muffins don't crack.
4. You can remove the muffins from the oven and allow them to set inside the hot pan for a few minutes, then cool completely at room temperature on a wire rack.
5. Dust with optional confectioners' sugar or add some more freshly diced strawberries, or drizzle with more condensed milk, serve, and enjoy!

Notes

Please note the mochi will become denser and stickier with a better pull-apart effect after it's allowed to cool down more.

Recommended Products:

Modern Asian Baking at Home Cookbook

All-Clad Pro-Release Nonstick Bakeware Square Baking Pan, 8 X 8 inch, Gray

Joseph Joseph Adjustable Rolling Pin with Removable Rings, 13.6", Multi-Color

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About this Bad Bitch

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author, activist, and recipe developer. Follow her on Instagram.

She is the newly-proclaimed “doyenne of Asian-style home baking!” Thanks, Radii China! Kat Lieu is also one of Good Morning America’s 2022 AAPI Inspiration List Changemakers!