Glutinous Rice Flour Muffins
Glutinous Rice Flour Muffins

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, glutinous rice flour muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mix the dry ingredients and sift. Stir together the evaporated milk, egg, oil and sugar in a mixing bowl. Sift in glutinous rice flour and baking powder and blend thoroughly. Finally cover with the rest of rice batter.

Glutinous Rice Flour Muffins is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Glutinous Rice Flour Muffins is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook glutinous rice flour muffins using 7 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Glutinous Rice Flour Muffins:
  1. Get 1 Egg
  2. Prepare 40 to 50 grams Sugar
  3. Get 100 ml Coconut milk
  4. Get 15 grams Melted butter
  5. Take 100 grams ◎ Mochiko (see Step 9)
  6. Make ready 1/2 tsp ◎ Baking powder
  7. Make ready 1 Salted sakura flowers, ama-natto (sweet beans), etc.

Add the brown sugar, and mix to combine, breaking up any lumps. Glutinous rice flour is excellent for baking gluten free bread, muffins and cakes. 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.

Steps to make Glutinous Rice Flour Muffins:
  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.

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. Glutinous rice flour is used more like a starch in baking, adding moisture to baked goods. Prepare the muffins: In another small bowl, combine white rice flour, sugar, baking powder, salt, lemon or lime zest. In a medium bowl, mix the egg, milk and canola oil until well blended.

So that is going to wrap this up for this exceptional food glutinous rice flour muffins recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!