Green Tea Mochi Cupcake

Makes 12 mochi cupcakes, adapted from Bread et Butter (Printable recipe)

Ingredients:

• 220 g glutinous rice flour
• 2 1/2 tsp matcha powder
• 1 tsp baking powder
• 100 g caster sugar
• 2 eggs
• 80 g unsalted butter - melted
• 187 g evaporated milk
• Red bean paste (I used Japanese canned prepared aduki beans)
• Butternut squash puree (I used leftovers, see notes)

Directions:

• Preheat the oven to 175°C.
• Line a 6 or 12 hole muffin pan with muffin cases, and set aside.
• Sift together glutinous rice flour, matcha powder and baking powder.
• Whisk eggs and sugar until light and fluffy.
• Fold in the melted butter into the egg/sugar mixture, followed by the evaporated milk.
• Fold in the sifted dry ingredients in two batches.
• Fill about 1/3 of the prepared muffin cases with mochi mixture. Spoon 1 tsp of red bean or butternut squash puree on the middle of the mochi mixture. Cover with more mochi mixture (make sure to only fill it to about 3/4 full, or it may overflow). Top with more red bean or butternut squash puree, this step is optional, it did this to differentiate the two different cupcakes.
• Bake for 20 minutes, or until a skewer inserted into the middle of a cupcake comes out clean.
• Best eaten fresh out of the oven.

Notes (To prepare butternut squash puree):
Preheat oven to 200˚C. Cut off stem of squash, then cut in half lengthwise. Scoop out and discard seeds from cavity of squash. Rub all surfaces with olive oil or butter. Lay the halves, cut side down on a baking sheet. Place in oven and roast squash for 45 minutes until tender. Allow squash to cool, then scoop flesh out from skin, and purée the flesh in a food processor.

Read more: http://en.christinesrecipes.com/2011/02/mochi-cupcakes-by-pigpigs-corner.html#ixzz2H17RiGBW