Step-by-Step Guide to Cook Appetizing Glutinous Rice Flour Muffins

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Glutinous Rice Flour Muffins. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Glutinous Rice Flour Muffins Recipe. Great recipe for Glutinous Rice Flour Muffins. Since my nickname is "Sub-mochi," I ordered some "rice flour" hoping to make sweets using it some day.

You can cook Glutinous Rice Flour Muffins using 7 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Glutinous Rice Flour Muffins

1. Prepare 1 of Egg.
2. Take 40 of to 50 grams Sugar.
3. It’s 100 ml of Coconut milk.
4. Make ready 15 grams of Melted butter.
5. Make ready 100 grams of ◎ Mochiko (see Step 9).
6. Take 1/2 tsp of ◎ Baking powder.
7. You need 1 of Salted sakura flowers, ama-natto (sweet beans), etc..

Rice flour is the secret to all your gluten-free baking needs.From cornbread to sandwich bread, and even banana bread, rice flour can be used to make all sorts of homemade breads.Plus, it's a great alternative to all-purpose flour when that's out of stock at the supermarket.Glutinous rice flour is excellent for baking gluten free bread, muffins and cakes.

Glutinous Rice Flour Muffins step by step

1. Preheat the oven to 180°C. Mix the ◎ dry ingredients and sift. Line the molds with paper. Place the butter in a small heatproof dish, and melt in the microwave. (Guide: about 1 minute at 500W).
2. Beat the egg in a bowl, add the sugar, coconut milk, and melted butter in this order, and mix..
3. Add ◎ to 2 in two batches, and mix. You can use a whisk..
4. Pour the mixture uniformly into the molds, and smooth out the top. Add any toppings now. Put in the preheated oven and bake for approx. 30 minutes..
5. When the surface is golden brown, they are done..
6. Bonus: Here, I used salted sakura flowers that were lightly washed and squeezed, but you can also use ama-natto or other toppings you prefer..
7. Bonus: Here is a cross-section..
8. Bonus: Wrap to give as gifts. You can also wrap them tight in plastic wrap and freeze them in a freezer bag, etc. The muffin will be very soft and moist if you reheat it in a microwave..
9. Bonus: The "rice flour" I used is shown on the left. It is available from online cookware stores. I've seen it sometimes at large supermarkets. Mochiko is the raw ingredient, so you might be able to substitute shiratamako (right). Grind the flour in a mortar, and sift it before using..
10. Bonus: Here is a brown sugar (45 g) + walnut version. I baked it in a 15 cm square. The baking time and steps are the same. As a guide to the baking time, wait for the surface to become golden brown and crispy. It's best if there's a little spring when pressed..
11. Bonus: I cut the version from Step 10 into a square. This is thinner, so the chewiness increases. I also recommend this..
12. Bonus: I tried wrapping a piece in sakura leaf and plastic wrap, and warming it in the microwave to make a sakura-mochi (cherry blossom rice cake) type. It might go well if I added bean paste and topped it with a sakura petal!.
13. When preparing with coconut milk powder: The finish might be slightly different depending on the product, but refer to this if you can't get coconut milk but have powder..
14. Here, I used a product where I dissolved powder with 2 to 3 times hot water to make regular coconut milk. These instructions made a weak milk, so I substituted 60 g (8 tablespoons) powder dissolved in 4 tablespoons hot water about 60℃. This made exactly 100 ml..
15. The coconut milk was substituted with the mixture made in step 13. The other measurements and steps are the same. If the mixture is too stiff and the dry ingredients are hard to mix, add about 1 tablespoon of milk. The consistency should be like shown in the photo..
16. The recipe makes five 100 ml molds, but I added more mixture into the cups and baked them. The muffins expanded too much, but the taste and texture did not differ much. Here I used candied tropical fruit for the topping..

I scooped some of the batter into my muffin pan, turned away for a minute, and by the time I came back to the pan the batter had already risen about half an inch up to the rims of the wells.Stir together the evaporated milk, egg, oil and sugar in a mixing bowl.Sift in glutinous rice flour and baking powder and blend thoroughly.

It is also a superb thickener for soups, sauces and gravies.Glutinous sweet white rice flour is naturally gluten free, rich in carbohydrates and low in fat.Refreshing And Delightful Dessert With Your Favorite Fruit Wrapped In Soft Mochi Shell.Besides being called glutinous rice flour, it is also known as the sweet rice flour or waxy rice flour.This flour is basically used in sauces and other recipes either as a thickening or combining ingredient.