Blackpink-inspired surprise mochi muffins with black sesame and red beet, recipe by Kat Lieu

Kat Lieu’s double mochi mochi muffins, the flavor is black sesame and red beet

If you’re looking for a fun snack that’s not too sweet but holds a surprise within, try making my Blackpink-inspired double mochi mochi muffins!

Kat Lieu’s double mochi mochi muffins, the flavor is black sesame and red beet

The inside mochi is made using the microwave and you can find that easy recipe in my cookbook, Modern Asian Baking at Home. The black sesame mochi muffin batter was whipped up quickly in my blender. The resulting treat has a toothy mouthfeel and a boba-like chew. They are so delicious with nutty toastiness from the black sesame, and a bit of tart from the red beet. Feel free to change up the flavors, like strawberry milk mochi for the interior and the rest of the mochi batter, chocolate!

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Yield 12

Author Kat Lieu

Prep time

15 Min

Cook time

46 Min

Total time

1 H & 1 M

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Blackpink-inspired surprise mochi muffins with black sesame and red beet

I was craving something chewy and not-too-sweet while listening to new tracks by Blackpink and thought, why not make some Blackpink-inspired treats again? These are double-mochi mochi muffins, they taste incredible, and who wouldn't like a vibrant pink surprise? Let me know what you think!

Ingredients

For the muffin batter

• -1 cup Mochiko or sweet glutinous rice flour
• -1/2 cup brown sugar
• -1 tsp baking powder
• -1 teaspoon miso
• -2 tablespoon any neutral oil
• -1/2 can coconut milk about 7 oz
• -4-5 tablespoons black sesame paste (I used Rooted Fare's Black Sesame Crunchy Butter but note it contains bread crumbs so it's not gluten-free)
• -1 egg or 50 g silken tofu
• -1/4 cup liquid sweetener of choice (I used sweetened condensed milk)

For the mochi

• 1/2 of the recipe featured in Modern Asian Baking at Home, page 24-25

Instructions

1. Blend all of the mochi batter ingredients in a blender, or hand whisk together if you don't have a blender. A stand mixer fitted with the paddle attachment also suffices. Set aside for now.
2. Preheat oven to 350F with a rack in the center.
3. You can grease a 12-cavity muffin tin or line it with cupcake liners and pour batter in, 3/4 of the way full. Set aside to make the mochi recipe that's in Modern Asian Baking at Home. I mixed food coloring and red beet powder into the mochi dough batter before microwaving it. Once the microwaved mochi has cooled, shape into tiny (about 20 g or smaller) balls and place in the middle of the muffins batter in the muffin tin.
4. Bake for about 40 minutes. I baked for 50 minutes so the tops were a bit too golden brown for my taste. You want the center to set so sticking in a skewer or toothpick to check doneness is highly recommended. Mochi takes a while to set in the oven.
5. Remove from oven and cool at room temperature on a wire rack, serve, and enjoy!

Recommended Products:

Mochiko Glutinous Rice Flour

Vitamix Blender

Modern Asian Baking at Home Cookbook

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About the Author