These are so amazingly soft and fluffy unlike most mochi cakes and not too sweet as well, just how I like my cakes. If a cupcake and a choux pastry puff had a baby, this would be how it would look and taste like. It's pretty unique and a warning here, it's so addictive! I would definitely be making this again, adding matcha or cocoa to it. Here's my 1-min TikTok and Instagram video.
Recipe adapted from Table Diary.
Ingredients: (makes 6 cupcakes)
60 g milk
8 g oil (I use rice bran, but you may use any mild tasting cooking oil)
2 eggs, separated
28 g sugar
75 glutinous rice flour
1/4 tsp cream of tartar
Preheat oven to 170C.
In a medium-sized bowl, whisk together milk and oil.
Add in egg yolks and mix well. Sift in glutinous rice flour and mix well.
In another bowl, whisk egg whites with cream of tartar till foamy, add sugar in 2-3 additions. Whisk till stiff peaks form.
Add 1/3 of the beaten egg whites to the egg yolk/rice flour mixture. Fold lightly till well incorporated. Add this mixture to the rest of the egg whites and fold till mixture is smooth and well incorporated. I use a whisk to do this so as not to knock out all the air in the mixture.
With an ice-cream scoop, divide the mixture evenly between a cupcake or muffin tin lined with cupcake liners.
Bake for 30 mins.
Note: This cupcake is best enjoyed on the same day as you bake them. They do deflate slightly the next day. I popped them back into my toaster oven to warm them slightly before serving and they still taste the same and as delicious!
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