Got a couple of minutes? Then you have time to create not one, but two Matcha Mochi Cupcakes!
Our current weather situation isolated me at home with limited supplies.
With no way to get to the store, I was forced to make do. Gee… all I have is mochiko…and butter!
Butter mochi? Nah, takes too long. I have something better.
Weeks ago, I experimented with a microwaved concoction but these attempts were haphazard, without documentation or photos. Ugh!
This was no good—the situation called for a “do over”.
Surrounded by ice and with plenty of time on my hands … I gave it a go.
A few false-starts later I soon realzed that trying to keep the recipe to a single serving was not working. This creation needed room to grow/
After all, mochi is addicting …who can only eat just one? Not me.
Two Minute Matcha Mochi Cupcakes
1 large egg
1/2 cup of mochiko (sweet rice flour)
1/4 cup of milk
2 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon baking powder
2 tablespoons soft butter
1 tablespoon green tea powder (powdered matcha)
This is so easy, I dare you not to make this.
Grab 2 large microwavable coffee mugs. ( I know, no messy bowls!)
In one of the mugs mix the egg and soft butter together. Add the mochiko, cornstarch, sugar and baking powder.
Pour in the milk. I only had canned evaporated milk on hand but I’ve made a similar batch with regular milk and it worked. Soy milk was okay too. (That’s right… I’ve been playing mad scientist.)
Add the matcha powder. You can find this in most specialty or Asian stores.
Mix, mix, mix! Make sure you get all the bits in the bottom edges. I used a solo fork for this entire process!
Pour or scoop half of the batter into the second cup. Do not be tempted to leave this in a single serving. It will spill over.
And what a mess that was!
Microwave both the cups together for 2 minutes on high. The cupcake will rise as it nears completion but will fall just a little when done.
Those familiar with mochi… you know what this is about. For newcomers, the consistency may be unexpected as this is not an airy delight.
It is heavy and thick with distinctive chewiness. I think that is what makes mochi so enjoyably addicting. It’s all about the texture.
It’s not very sweet either—the green tea flavor really comes through and I enjoyed eating it plain but I imagine creative bakers adding chocolate chips or frosting.
The best part is that this is two servings, one for you and another for you.
So what do you think?
Come on… I know you want to try it.