Mochi cupcakes with yuzu curd

Mochi cupcakes with yuzu curd

By
From
Poke
Photographer
Matt Russell

These are inspired by the delicious sesame cakes served at local brunch spot The Nook Bistro in Honolulu. The glutinous rice flour produces a dense, chewy cake, lightened here by folding in whipped egg whites.

Ingredients

Quantity Ingredient

Yuzu curd

Quantity Ingredient
50g unsalted butter, cut into pieces
100g golden caster sugar
1/2 tablespoon bottled yuzu juice
2 limes, freshly grated zest and juiced
2 large eggs, lightly beaten

Mochi cupcakes

Quantity Ingredient
3 eggs, yolks and whites separated
320ml tinned full-fat coconut milk
170ml grapeseed oil
2 tablespoons black sesame seeds
2 teaspoons natural vanilla extract
500g glutinous rice flour
1 teaspoon baking powder
pinch salt
225g caster sugar
pinch cream of tartar
lime zest and edible flowers, to garnish, (optional)

Method

  1. Start with the yuzu curd, as this needs time to cool and set. Set a bowl over a pan of simmering water, ensuring the bowl does not come into contact with the water. In the bowl, melt the butter with the sugar, gradually adding in the yuzu juice, lime juice and zest. Add the eggs, stirring continuously for approximately 10 minutes until the curd has thickened and coats the back of the spoon. Take off the heat and stir occasionally until cooled, then transfer to a sterilised jar and place in the fridge to set.
  2. Preheat the oven to 180°C. Begin making the mochi cupcakes by whisking together the egg yolks, coconut milk, oil, sesame seeds and vanilla extract. Sift in the rice flour, baking powder and salt and whisk to combine.
  3. In a separate, clean bowl, whisk together the egg whites with the sugar and cream of tartar until stiff peaks are formed. Take a third of the egg whites and beat into the flour mix. Then slowly fold in the remaining egg whites, trying to keep in as much air as possible. This will help the cakes to become light and fluffy.
  4. Spoon the mixture into 2 greased 12-hole muffin tins and bake for 30–40 minutes until risen and golden brown.
  5. Remove the cakes from the oven and leave to cool fully on wire racks before topping with the yuzu curd. Garnish with lime zest and edible flowers, if desired.
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