Just Jenn Recipes

mochiko cupcakes

Mochi is fantastic stuff, it can be savory or sweet. When made into desserts it has a nice familiar ‘chew’ that let’s you know mochi is a key ingredient. These are dense little cupcakes with just a little sweetness.

ingredients:
1 (1 lb) box mochiko
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1-1/2 cups milk
3/4 cup oil
2 teaspoons vanilla
1 (16 oz can) an – sweetened red bean (optional)

Mochiko can be found in most japanese markets, it’s a white flour, in a one pound box. Really useful to keep in your pantry, you can use it for a lot of other recipes.

Preheat oven to 375 degrees. Prep a cupcake pan with liners. I get about 18 cupcakes out of this recipe.

Mix all the ingredients together, EXCEPT the an, in a bowl.

IF you are using the an, only fill the cups about 1/2 full, add a teaspoon of an, then cover with more batter. If you don’t want the an, just fill the cups 3/4 of the way full.

Bake for 30-40 minutes depending on your oven, until you get nice little slightly browned tops. Let cool on a wire rack. Now these are best, just like this, dusted with a bit of powdered sugar. However, I was making these for New Year’s Day and added a little something extra.

I made some kagami mochis out of fondant, iced the cupcakes with a lemon frosting and stuck my little fondant creations on top. They were festive for the party and were a fun nod to the tradition of New Year’s Day mochi.

mochicupcakes42
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mochiko cupcakes

Ingredients:

Instructions:

24 Responses to “mochiko cupcakes”

  1. Kerrot~! says:

    I have eaten somehing like this a before but it had some kind of custard in it. i loved it and since then ive beenlooking for the recipe. so hopefully this is the right one. cross your fingers!Thx for the recipe

  2. Veronica Yokoe says:

    Hi Jenn,
    I LOVE these cupcakes!!!! They are ridiculously cute and addicting. Thank you so much for sharing such a fantastic recipe. Nothing this good should be kept a secret;) Happy New Year!

  3. jenny says:

    no butter in this one?

  4. Susan says:

    Thanks 4 sharing this delicious recipe. Everyone enjoyed them. BTW, do U have simlilar recipe 4 cupcakes w/baked custard filling (as mentioned in 3/2009) above)?

  5. Marie D says:

    I tried these cupcakes the other day and they were fantastic! I brought the extra to work and was pleasantly surprised that everyone else loved them just as much as I did because they are a little more dense and chewy compared to the usual “light and fluffy” cupcake everyone is so used to. kudos! =)

  6. Lena says:

    I have made these several times and LOVE them!! I live in Hawaii and love mochi myself. I’m glad I found your site with all your mochi recipes:) I’m wondering if you are from Hawaii too? You often refer to Hawaii foods in your blog.

  7. Vee says:

    my goodness! i am loving your Pez Collection! i only have the melody one but getting the Tigger! <3
    great cupcakes!!!!

  8. Someone essentially help to make seriously posts I would state. This is the very first time I frequented your website page and thus far? I surprised with the research you made to create this particular publish amazing. Excellent job!

  9. You have a fantastic site with lots of useful information in it. I will certainly urge this site to my friends as well. Continue with your fantabulous work.

  10. [...] Posted on May 15, 2011 by YT| Leave a comment A friend alerted me to a recipe for mochiko cupcakes at justJENN recipes. I had regular mochi before, but never mochi cupcakes. I made a batch and now [...]

  11. Melissa says:

    Is the tops of the cupcakes supposed to crack? Some have burst open and some red bean oozed through on one. i took them out and the ones that had gently burst open deflated. Not sure if I did something wrong.

  12. justJENN says:

    @Melissa
    No, it’s not supposed to – but anytime you fill a cupcake you run that risk. If you keep having that problem you can always make the cupcake first and then once it’s cooled, add the bean later.

  13. What¡¦s Taking place i’m new to this, I stumbled upon this I’ve discovered It positively useful and it has helped me out loads. I hope to contribute & help different customers like its aided me. Great job.

  14. Angela says:

    Hi, thanks for the recipe. I’ve tried these twice now and they taste good but the wrapper always sticks to the cake. My oven usually tends to over bake so I usually put it at a lower temperature. Do you think this is the reason for why it sticks? My friend made this exact recipe and it didn’t stick for her at all!

  15. MC says:

    Thanks for this great recipe! I added some pineapples to one batch and it didn’t turn out too bad!

    Quick question….should these be stored in the fridge or out at room temp? (it’s been cold here lately, so room temp feels like a fridge!)

  16. justJENN says:

    @MC Room temp should be ok I just wouldn’t leave it out for days on end. If they are frosted – I always recommend the fridge.

  17. These are too darn cute. I would love for you to share them on my Fantastic Cupcake linky list in the left hand column of http://www.igottatrythat.com
    Thanks, Marcie

  18. Kinsey says:

    What kind of frostings would work best with these?

  19. justJENN says:

    @Kinsey I actually prefer them plain, but a light cream frosting would work well since they are a little heavier as far as cake goes.

  20. Jen says:

    i tried this recipe with my sister once and i LOVED it! i’m playing cupcake wars at my friends sleepover/bday party and i’m using this recipe. thanks so much for sharing it!!!

  21. Melli says:

    Fantastic recipe. Thank you!

  22. carly says:

    These are delish! Thank you for having such great recipes! :)

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    which makes it much more enjoyable for mee to come here and visit more often. Did you hire out a designer to create yoour theme?
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