Mango “Mochimuffs” *sticky rice lava muffins* or Mochi Muffins Recipe by Kat Lieu

Mochifuns? Mochiffins? Mofunchis? What shall I call these delicious sticky rice lava muffins? I think I'll go with MOCHIMUFFS, a name that Subtle Asian Baking members love. It's so easy to make these refreshing and delicious bites. Simply blend all the ingredients in a blender into a smooth batter, and bake! The resulting gluten-free sticky rice muffin is soft and chewy, creamy, and full of mango flavor (I suggest you use ripe manila mangoes that will go bad soon). Let them cool longer if you want a denser mochi, otherwise, enjoy them while they're warm, and they're like a lava mochi pie full of delicious mango flavor!

If you want to change up the flavor, use another fruit! You can try berries, or pitaya... have fun and happy baking. May you never have to worry about what you bake, name your recipes, and how you can or can not market your baked goodies.

Love you,

Kat 

Mochimuffs or sticky rice muffins or muffins of mochiko (roll my eyes)

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Yield 121x2x3x4x5x

Author Kat Lieu

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

Print

With ImageWithout Image

Mango "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)
• 1/2 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 few drops of yellow food coloring gel, optional
• 1/2 tablespoon miso, any (sub with a large pinch of salt)
• 2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
• 2 ripe Manila mangos, sliced
• 300 g glutinous rice flour (I used Mochiko)
• 1 teaspoon baking powder

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 is OK. As I want to retain the yellow color of these sticky rice muffins, I covered the pan with aluminum foil early on. You can remove the muffins from the oven and allow them to set inside the hot pan.
4. Dust with optional confectioners' sugar, or you can drizzle them with salted sweet coconut cream, pair with some sago (imagine mochimuffs with mango sticky rice pairings!) and enjoy!

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

All rights reserved for the respective recipe author and modernasianbaking.com

Did you make this recipe?

Tag @subtleasian.baking on instagram and hashtag it # subtleasianbakes

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Yield 121x2x3x4x5x

Author Kat Lieu

Prep time

10 Min

Cook time

340 Min

Total time

5 H & 50 M

Print

With ImageWithout Image

Mango "Mochimuffs" (Sticky rice muffins) recipe by Kat Lieu

( 0 reviews )

IngredientsUSMetric

• 3 eggs (sub with 150 g silken tofu for vegan)
• 1 cup any milk (use plant-based or coconut milk for a vegan cake)
• 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 few drops of yellow food coloring gel, optional
• 1/2 tablespoon miso, any (sub with a large pinch of salt)
• 2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
• 2 ripe Manila mangos, sliced
• 228 g glutinous rice flour (I used Mochiko)
• 1 teaspoon baking powder

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 is OK. As I want to retain the yellow color of these sticky rice muffins, I covered the pan with aluminum foil early on. You can remove the muffins from the oven and allow them to set inside the hot pan.
4. Dust with optional confectioners' sugar, or you can drizzle them with salted sweet coconut cream, pair with some sago (imagine mochimuffs with mango sticky rice pairings!) and enjoy!

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

All rights reserved for the respective recipe author and modernasianbaking.com

Did you make this recipe?

Tag @subtleasian.baking on instagram and hashtag it # subtleasianbakes

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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!.