When I saw this recipe at ZenKimchi, I immediately stored the recipe because I love Kanocha just like ths author. In my opinion, there is no squash in the world better than kabocha.
You gotta try this!
Kabocha Rice Muffin
Scrap from ZenKimchiChef SunShine
The recipe below makes about 12 small rice muffins.
Kabocha Rice Muffin
2/3 cup Brown rice flour
2/3 cup Mochiko (찹쌀가루; chap ssal ga ru or sweet rice flour)
1 tsp. Baking powder
1/4 tsp. Salt
2 Tbsp. Sugar
1/3 cup Oil (preferably light, like grape seed oil)
1/2 cup Milk
1/2 cup Walnuts, toasted and chopped
- Microwave a rinsed danhobak for 5-7 minutes, or until a knife goes through with no resistance. Cut in half, then scoop out the seeds. Scoop out the flesh and reserve. I saved the flesh and the skin separately.
- Sift together 2/3 C brown rice flour (I used the one from Wholefoods), 2/3 cup mochiko, 1 tsp. baking powder, 1/4 tsp. salt and reserve.
- Whisk 2 eggs and 2 Tbsp. sugar (this is about the minimum amount of sugar you can add. Feel free to add 1-2 Tbsp. more) until slightly foamy. Then add 1/3 cup oil (I used grape seed oil), 1/2 cup milk, and 1/2 cup danhobak flesh from #1 and mix well. Add #2 and mix well. Fold in 1/2 cup of toasted, chopped walnuts.
Optional: Top the muffins with small diced danhobak skin pieces for garnish.
- Spoon the batter into cupcake molds (silicon molds or paper cups), and place them in a steamer. Put the lid on and steam for 30 minutes. When a toothpick inserted through the middle of a muffin comes out clean, it’s done.
You can freeze the leftover danhobak flesh and skin in a plastic bag for another time. You can also freeze the leftover muffins in a plastic bag and microwave it for 30 seconds to a minute right before eating. For those adventurous souls out there, I also baked the same batter in a mini cake mold at 350°F, and it feels just too wet even after passing the toothpick test.
Enjoy this delicious rice muffin with another breakfast favorite of mine, black bean smoothie!
brown rice 현미 (hyeon mi)
rice (uncooked) 쌀 (ssal)
rice (cooked) 밥 (bap)