Fresh Strawberry "Pocky" Mochi Muffins or Sticky Rice Muffins Recipe By Kat Lieu

Fresh strawberry mochi muffs or sticky rice muffins recipe by Kat Lieu. Pocky is TM; we don’t claim Pocky, just big fans. Image and recipe by Kat Lieu and modernasianbaking.com

Hi Fam! I made sticky rice muffins again, AKA mochi muffs, and they remind me of Kirby and strawberry pocky! These are gluten-free muffins of mochi (made with mochiko or sweet rice flour or glutinous rice flour) and fresh strawberries! I also blended all the ingredients in a blender (my recommendation for you as well to liquefy the strawberries) though you’re welcome to finely dice up the strawberries and hand-mix the batter in a bowl (or stand mixer!).

I provide substitutes for people who need to make this vegan (use vegan condensed milk, tofu, neutral plant-based oil, etc…), and if you’d like to make them two-toned as I did, mix up your favorite baked-cheesecake batter and add to the top of your mochi muffs before baking.

Notes: I believe these are puffier and cute like mushrooms because I added baking powder to the recipe. Also, I lowered the temperature of the oven about 15 minutes into baking, to about 330F so the tops don’t crack, and the muffins have a longer time to bake and rise.

I don’t have muffin/cupcake liners because I ran out of them and just greased the muffin pan.

You can of course just skip the cheesecake layer, and that’s why I didn’t add the ingredients and instructions for the two-toned mochimuffs in the recipe itself.

Let me know what you think! Be sure to tag me @subtleasian.baking and #subtleasianbakes if you make this recipe!

PS: What’s a fun name you’d called muffins of mochiko?

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Yield 12-161x2x3x4x5x

Author Kat Lieu

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

Print

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Fresh Strawberry "Pocky" "Mochimuffs" (Sticky rice muffins) recipe by Kat Lieu

( 0 reviews )

IngredientsUSMetric

• 2 eggs (sub with 100 g silken 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)
• 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!
• a drop of red food coloring gel (it gets you a pinker treat, so this is optional)
• 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)
• a handful of fresh strawberries (plus dice up two of them)
• 228 g glutinous rice flour (I used Mochiko)
• 1 teaspoon baking powder
• Splash of vanilla extract, optional

Instructions

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 and 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 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

For my two-toned mochi muffs or sticky rice muffins, I spooned in a teaspoon or two of cheesecake batter on top of the strawberry batter. You can use any cheesecake batter recipe you're familiar with (I basically just mixed together softened cream cheese, butter, sugar, flour, milk, and baking powder).

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!.