[Okara Muffin] Matcha, Red Bean Paste, and Mochi Muffin [January]

It has been a week since the New Year. If you can make use of leftover ingredients, it helps organize your pantry and it's delicious, so it seems like a win-win situation, doesn't it?

That is why I suddenly started an okara muffin challenge this month. For January, I chose a matcha flavor to emphasize a Japanese theme. By adding red bean paste and mochi inside, I created a new type of chewy muffin. I am writing this while eating one now, and it has a bitterness amidst the sweetness, and it is crispy, light, and chewy. It is an irresistible taste for a coffee lover like me.

This time, as an experiment, I tried using the style of recipe notes I usually write for the process headings.

I think those who know how to cook will be able to make it just by looking at the ingredients and headings. I hope it is convenient.

Okara Matcha Muffin Ingredients

Okara Matcha Muffin Instructions

Preheat the oven to 190°C.

1. Bowl (Egg + Sugar) Whisk

Put the egg and cane sugar in a bowl and mix well with a whisk.

2. Bowl (Yogurt + Oil) Whisk

Add the soy yogurt and vegetable oil, and mix thoroughly with a whisk.
*Dairy yogurt is also fine. Rice oil is recommended.

3. Bowl (Fresh Okara) Whisk

Add the fresh okara obtained from the tofu shop. Mix thoroughly again with a whisk. The secret to a delicious finish is to break up the lumps well.

4. Bowl (Powders) Rubber Spatula

Add the cake flour, matcha powder, baking powder, and baking soda, and mix with a rubber spatula by scooping from the bottom.
*It is a good idea to measure the powders in a bag and shake it to break up any lumps. (Sifting is also okay.)

5. Mold (Batter + Mochi + Red Bean Paste + Walnuts)

Line a muffin tin with glassine paper and add 1 tablespoon of batter.

Place a piece of mochi cut into quarters on top.

Top with 1 teaspoon of red bean paste.
*You can also use boiled adzuki beans, chunky red bean paste, or simmered black beans!

I had some batter left over, so I quickly prepared a fifth one.
Finally, top with crushed walnuts.

6. Bake (190°C, 20 minutes)

Bake in a 190°C oven for 18-20 minutes. It is done once it has a nice golden-brown color. Remove from the mold and let cool on a wire rack.
*If using a gas oven, bake at 180°C!

Done!!

Since it is butter-free, it has a light aftertaste. Because it contains okara, the dough has a texture reminiscent of steamed bread. It is also fun to have mochi and red bean paste appear from inside.

With the matcha flavor, mochi and muffins actually go quite well together. However, if you let them cool down completely, the mochi will become quite chewy, so I recommend eating them right away or warming them up slightly in the microwave before eating.

Next is February. I will likely introduce a chocolate-flavored muffin. Thank you for your continued support.