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

Cakes

May 5

Written 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

Mango “Mochimuffs” *sticky rice lava muffins* or Mochi Muffins Recipe by Kat Lieu — modern asian baking (1)

Mango “Mochimuffs” *sticky rice lava muffins* or Mochi Muffins Recipe by Kat Lieu — modern asian baking (2)

Yield 12

Author Kat Lieu

Prep time

10 Min

Cook time

40 Min

Total time

50 Min

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

( 0 reviews )

Ingredients

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

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.
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, hom*ogenous, runny but thick batter. It's ok to over blend this forgiving batter.
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.
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!

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

( 0 reviews )

Ingredients

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

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.
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, hom*ogenous, runny but thick batter. It's ok to over blend this forgiving batter.
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.
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!

Mango “Mochimuffs” sticky rice lava muffins or Mochi Muffins Recipe by Kat Lieu — modern asian baking (2024)

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

Ingredients

Instructions

Recommended Products:

Did you make this recipe?

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

Ingredients

Instructions

Recommended Products:

Did you make this recipe?

References

Mango “Mochimuffs” *sticky rice lava muffins* or Mochi Muffins Recipe by Kat Lieu — modern asian baking (2024)

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

Ingredients

Instructions

Recommended Products:

Did you make this recipe?

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

Ingredients

Instructions

Recommended Products:

Did you make this recipe?

References

Mango “Mochimuffs” sticky rice lava muffins or Mochi Muffins Recipe by Kat Lieu — modern asian baking (2024)