Monday, November 12, 2007

Azuki (Mochi) Cupcakes

This is one of our families favorite recipes. I hope you enjoy it as much as we do.

Yields 24

1 box of mochiko (picture above)
1 cup of sugar
1teaspoon baking powder
1 1/2 cup milk
3/4 cup vegetable oil
1 bag of sweet an paste (picture above)
poppy seeds

1. Pre-heat oven at 375. Grease the bottom of cupcake holders w/ Pam or butter.
2. In a large bowl mix mochiko, sugar, and baking powder.
3. Add eggs, milk, and oil to bowl and mix.
4. Fill the cupcake holder halfway up w/ batter. Place one scoop(1 full teaspoon) of an in the center of each cupcake. Use the remaining batter to fill each cup (about 90% full). Sprinkle with poppy seeds.
5. Bake for 25-30 minutes.


Jocelan Thiessen said...

MMMMmm! Thanks for the recipe i must try it some weekend!

Larissa said...

Yummy yum! I have an entire book with mochi recipes, but Azuki cupcakes are entirely new to me. I can't wait to try this.

Kim - ScrapToMyLu said...

Thanks for your visit. Your site looks interesting. Love the braille idea. I would have never thought of that.

*karen said...

Ah, mochiko flour. The first time I realized they stocked it here I bought all three boxes on the shelf I was so afraid the store would stop ordering it. Azuki cup cakes sound delish. Now somebody just has to come up with a recipe for mochi ice cream.

joanie said...

Would love to try these muffins, no doubt I'll never find the mochiko in blustery old England - I'll definitely be on the look out. And your blog is lovely too!

Jerri said...

Sounds like a yummy recipe. The pics are cute too!

madlovescience said...
This comment has been removed by the author.
madlovescience said...

Do these freeze well? I live alone and this is a lot of cupcakes for one batch, but it would be nice to have them on hand! (I also have about six boxes of mochiko in my pantry and I'm too lazy to make mochi so they hzve been there awhile, so this is looking better and better! ♥)

kawaii crafter said...

I've never frozen the mochi cupcakes. I've found after about two days the texture changes and they don't taste as good. If you decide to freeze them, I recommend doing it the same day you make them. Let me know how it comes out.

madlovescience said...

Thanks, I'll try it soon (with a smaller batch) and let you know the results!

bunbun said...

this looks amazing! i am going to attempt making these ASAP! I also really love the photos. I love food photography.

kawaii crafter said...


let me know how the come out, I hope you enjoy them as much as we do

bunbun said...

Hi kawaii crafter! I finally got to make the mochi cupcakes today!
Oishii desu ne!
Thank you so much for providing the recipe on here!
I posted pictures of the result on my blog. I cant wait for my husband to get home and try them!

Anonymous said...

I'm not sure if this is your original recipe, but my boss, Mr. Matsunaga, said this is a 2 generation family recipe. He brought some the other day and it was just soo good and the mochi was chewy.

Rita said...

I just tried these and they're magnificent! The only thing I should have put more of was PAM in the cupcake holders. :) Thank you!

pax001 said...

Thanks for this easy lovely recipe. I grew up in Hawaii and mochi is comfort food for me! I made these for a dinner party and the recipe turned out perfectly. I was a bit shy with the amount of filling the first time around though and I think for the next round I'll go for more generous teaspoons. One thing: mine cracked along the top. Doesn't affect taste though-- any thoughts as to why this might have happened?

kawaii crafter said...


That's completely normal for them to crack on top. If you look at the pictures I took, you'll notice some of the cupcakes are cracked on the top as well. I'm not sure why it happens but you didn't do anything wrong.


pax001 said...

Thanks for your thoughts on the cracking question. I made these again last night and this time no cracks! For this second batch I cut the sugar in half and was very pleased with the result. I didn't notice or miss the extra sugar.

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