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
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.