It’s been a while since I’ve had a chance to write something… four months to be exact. Four months of time before I’ve really had a chance to write something for myself, to do something for myself. School has been crazy this past quarter. I have finals in a few days, but of course I decide to do better things with my time like prepare for St Patricks Day.
Spring is one of the 4 seasons that I have mixed feelings about. It signals the end of my favorite winter. The obnoxious amounts of Fall spices, warm stews, and peppermint. It does, however, let me make these cutesy powdery colored foods. Yes I used the word cutesy. Yes that is a word.
I’m usually not shy with my food coloring. But I decided to let the green tea shine in this recipe. Before you moan and cringe at the use of green tea powder, stay and hear me out before you move on… Green tea powder isn’t cheap. Well, technically matcha powered (what green tea powder traditionally refers to) isn’t cheap. When you’re working with baked goods, the high quality matcha power isn’t necessary. Refined flavors of the high quality matcha can be lost in the almond or other flavors of baked goods. In addition, the antioxidants and other valuable nutritions are a lot higher in the green tea powder instead of in the Matcha powder. I found mine online if you wanted a reference.
I’m not going to lie. I was originally going to hash out a green tea macaron recipe. Then, I stumbled upon these babies in the middle of the night, when I feel the most whimsical. I also needed an excuse to use the glutinous rice powder and red beans I had in the pantry and green tea powder I just bought for macarons. The original recipe didn’t have any red beans, but I wanted to spice things up a little.
If you’re wondering where to get glutinous rice powder, you can get the more popular Mochiko powder. I used the plastic pouches that you can find in most Asian super markets where the grains are. They were conveniently located in the same isle as red beans where I shop!
The cupcakes are easy to make. You combine the dry ingredients in a bowl, combine the wet ingredients and whisk to combine. The entire process, including pictures, took me about 20 minutes. Don’t fret if your dry ingredients look a bit white, it darkens up when the wet ingredients are added in.
I made the red bean paste because I needed an excuse to make red bean paste. I ate about a fourth of what I made, and use the rest in these cupcakes. I used a tooth pick to help push down the little red bean paste disks I made with my hands, the paste doesn’t stick at all. That recipe, however, will have to be saved for another day!
Gluten Free Green Tea Mochi Cupcakes
Originally from Humble Bean
- 1 lb. glutinous rice powder
- 1 1/4 cup sugar
- 1 tsp. baking powder
- 1 1/2 tsp. green tea powder
- 3 eggs
- 1 1/2 cup milk
- 3/4 cup oil
- Red bean paste (optional)
- Preheat oven to 350 F.
- In a large bowl whisk together the rice powder, sugar, baking powder, and green tea powder.
- In a medium bowl whisk together the eggs, milk and oil. Add to large bowl and whisk to combine.
- Fill cupcake liners to about 1/2 to 2/3 full. If using red bean paste, make 1 tsp disks and place into individual cupcakes, using a toothpick to help push it down so the batter covers the red bean.
- Bake for 30-40 minutes or until set and slightly browned on top. Cool and serve.
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