Black Sesame Mochi Muffin (NO MIXER)

Wet ingredients

• 4 Tablespoons unsalted butter 56.8g or 2 oz. If you use salted butter, omit the salt later
• 1 Cup whole milk UHT is OK. (240g/ 8.6 oz) This is crucial for soft muffins. If not, they'll be as hard as a rock!
• ⅝ Cups coconut milk 150g/ 5.3 oz. Substitute: 30g/ 1.06 oz coconut cream to 120g/ 4.23 oz water
• 2 large eggs beaten. If you omit the egg, add an extra teaspoon of baking flavor but note that the muffins will be flatter and denser. I suggest scooping into 10-11 muffins instead of 12 to compensate for the loss in volume.

Dry ingredients

• 2 Cups glutinous rice flour
• 6-8 Tablespoons black sesame powder Here's a recipe to make your own sesame powder. I use 3 Tablespoons if I make this without chocolate and 4 Tablespoons if I add the chocolate fevers. (Black sesame is nutty and earthy so if you use too much, without the sweetness of the chocolate, the mochi cupcakes will taste bitter. Too little and you won't taste the sesame!)
• 1½ Cups white sugar We're using more sugar than in the matcha mochi muffin recipe to counter the earthiness of the black sesame. You can use light brown sugar instead (but not dark brown.) I find the taste nicer but it detracts from the black sesame flavor. Remember to weigh it as brown sugar is notorious for clumping (You want 300g or 10.6 oz.)
• 1 teaspoon baking powder NOT Baking Soda!!
• ½ teaspoon salt Omit if you use salted butter

Optional Filling

• 24 dark chocolate fevres You can omit this but, in my opinion, chocolate and black sesame go together beautifully!