Teasquirrel.com
Recipe yields 12 regular muffins (2 1/2 inch diameter) + 6 large muffins (3 1/2 inch diameter)
Ingredients:
1 stick (1/2 cup - 113 gr) unsalted butter
1 1/2 cups (350 ml) full-fat coconut milk (from a can)
1 can (1 1/4 cup - 300 ml) sweetened condensed milk
3 eggs (room temperature)
2 tbsp matcha green tea powder
1 lb (454 gr) mochiko (glutinous rice flour or sweet rice flour)
1 tbsp baking powder
1/2 cup (120 ml) milk (room temperature)
A pinch of salt
2 tbsp black sesame seeds
1 stick (1/2 cup - 113 gr) unsalted butter
1 1/2 cups (350 ml) full-fat coconut milk (from a can)
1 can (1 1/4 cup - 300 ml) sweetened condensed milk
3 eggs (room temperature)
2 tbsp matcha green tea powder
1 lb (454 gr) mochiko (glutinous rice flour or sweet rice flour)
1 tbsp baking powder
1/2 cup (120 ml) milk (room temperature)
A pinch of salt
2 tbsp black sesame seeds
Melt the butter and combine with coconut milk and condensed milk in the bowl of a mixer. Add one egg at a time while whisking on medium speed. Add salt, baking powder, mochiko flour and matcha and continue to mix. Add milk and mix until batter is smooth (like pancake batter, not too runny or thick). Let batter rest for 20 minutes. Preheat the oven to 350F (180C). Butter and flour the muffin tin and fill with batter. Sprinkle with sesame seeds. Bake for 45 minutes to 1 hour until golden. Enjoy warm or let cool before serving!
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