Matcha Rice Flour Cupcakes

If you are Asian, this is a recipe that you will want to keep. Unlike the usual flour cupcakes, these cupcakes are chewy and not overly sweet. Your parents will like it. Your grandparents will like it. Your in-laws will like it. You will too. I have made these numerous times, and each time it has been a big hit.

BTW, matcha is green tea powder. You can find it at a Japanese grocery store, online, or even a larger Korean grocery store. It is a bit on the pricey side, but the taste is so good! My sister-in-law helped to make these. I forgot to take pictures but she took a picture of the finished product with her cool phone.

*Sungai Unni, you need to make these! Go to the market today!

Matcha Rice Flour Cupcakes
adapted from humblebeanblog.com
Makes 24 cupcakes

1 lb. sweet rice flour or 1 box of Mochiko
1 cup of honey powder
1 tspn. baking powder
3 tspn. matcha
3 eggs
1 1/2 cups of milk
3/4 cup vegetable oil
1/2 can of sweetened red bean paste
large cupcake tins
small ice cream/cookie dough scooper

• Mix honey powder, beaten eggs, milk, and oil in a bowl. 
• Mix and sift rice flour, baking powder, and matcha in a separate bowl.
• Add half of the dry mixture into the wet and mix.
• Add the last half of the dry mixture into the wet and mix.
• Preheat oven to 375 degrees.
• Using a small ice cream scooper, place one scoop of mixture into each cupcake tin.
• After you have filled 24 cupcake tins, go back and place a small spoonful of the red bean paste in the middle of each tin.
• When you have placed the red bean in the center of each cupcake tin, go back and place one more scoop of the batter over the red bean paste.
• Bake for 30 - 40 minutes.
• The tops of the cupcakes should be slightly golden brown when done.
• Let cool on a cookie rack.
• Eat when completely cool.