Father's Day is June 16

I once saw a recipe on Tastespotting using rice flour instead of regular flour to make muffins. I tried making them and gave them all away, without even try one. The lucky person who tasted it told me I should sell them.

A long time has passed since then, and I decided to make them again. Unfortunately I couldn't find the recipe there, so I Googled around, but nothing in English was convincing enough. Once I started searching around in Japanese, I found a lot of comments saying, "Any Japanese person who live in the US knows this recipe, it's a fusion of American and Japanese dessert."

I was not one of these people. I had never heard about baking cake with rice flour.

It's very easy to make MOffins, especially since rice flour doesn't lump up like regular flour. Also, there are some extra perks:

A.) It's gluten-free for those who have weird allergies.

B.) The texture is brilliant since it's crunchy outside, and chewy inside.

C.) It's not sticky and won't get tough like mochi. Very easy to transport. A win-win situation.



3 eggs
100cc oil (little less than half a cup)
2 cups milk
150 gram sugar (little over half a cup)
1 tbsp. baking powder
2 tsp. matcha powder
1 can of prepared red beans


1 box of rice flour. This is the best kind.


You can play with sugar amount since red beans also contain a lot of sugar.

Mix everything except for red beans.

Tip 1: Mixing eggs with oil first makes your life easier.
Tip 2: When adding matcha powder, use a tea strainer or something, otherwise they tend to lump up too much.


Pour half the batter into muffin cup, add about teaspoon of red beans, top it off with more batter. Bake for about 30 minutes at 375˚F.


I don't like mochi, but this is absolutely awesome. Plus you don't have to worry too much about over/under mixing the batter either. It's definitely a fool-proof way to impress your guests or great as a baked gift.


It looks like an under-cooked muffin, but it's just the mochi texture that gives that impression.


I will also try out other flavors (regular muffin, such as blueberry, chocolate chips, etc.) to test if it will work with this texture. Yamahomo's MOffin shop might open up somewhere soon. Stay tuned.
Column: ReCPY


  • Awesome! Can’t wait to try this at home. I wonder if these have the same consistency as the mochi-mochi bread that was popular in Japan a few years back.

    seri on

  • 1/3 cup per moffin yields 21-22. Also if you put more toppings (beans, fruit, etc.) that changes as well.

    Yamahomo on

  • How many muffins does this recipe yield?

    Melinda on

  • This looks so good. I will try these at home too.

    yoko on

  • Aya, I am glad to hear you liked them. Yes it was kabocha. Since I cooked kabocha in water/sugar mixture, the process is a bit more involved, but as you are doing right now, inside ingredients options are unlimited, so hopefully this batch is a success, and you keep making crazy combo! Just so you know, no matter how much you spray on the paper, you won’t be able to peal them off easily until next day. Also it’s more moist next day. Can you be patient?

    Yamahomo on

  • Yamahomo — you inspired me! I loved the MOffins you sent home with Chie (kabocha, I think). I am not a baker at all, ever — but I became obsessed! I am baking my first batch right now — I decided on matcha + light cream cheese + blueberries! Irwin thinks I’m crazy now because I’ve never baked before in my entire life. I hope they turn out — because if they don’t, I’ll never bake again!!!!

    Aya on

  • …and they turned out OK — but like regular muffins! They don’t have the wonderful sponginess that the white rice flour creates… Thankfully my family is enjoying eating them so I can get rid of them quickly. I’m already thinking about the 3rd batch.

    Aya on

  • So my first attempt was a huge success! And today I was desperate for more (because the first batch disappeared within 24 hours). I was too lazy to go to Sunrise Mart for the mochiko so instead I went to a health food store and bought…. BROWN RICE FLOUR. I am really anxious about this, and very apprehensive. I used the same proportion of liquids, but somehow this batter was much MUCH more watery than with mochiko… The fillings this round: balsamic strawberries + goat cheese with honey. But I’m more concerned about the moffin part turning out. They’re in the oven right now…

    Aya on

  • Wow, you are more creative than me! Since the reason for moffin started with “healthy” dessert idea, coconut milk may not go well around my people, but it sounds to yummy. I may have to make a batch myself. I always have at least 2 boxes of mochiko in the house.

    Yamahomo on

  • Ok I swear I will stop commenting on this but we are totally addicted. A winning combo to try: instead of milk, use coconut milk (the fattiest kind you can find) and include a tropical fruit inside. Ideally fresh mango, but in the winter, chopped up banana will do the trick. It’s totally like a Thai mango/sticky rice dessert — in the form of a moffin! Yamahomo I want to open a moffin truck with you! We can make millions!

    Aya on

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