So, let me get this straight... Glutinous sweet rice flour ... is gluten free... and has 0 grams of sugar? ... Well that's confusing.... I wanted to make a quick dessert, and I found a super simple recipe on matcha cupcakes. I had a few boxes of glutinous sweet rice flour in my pantry, and haven't had the urge to make butter mocha in awhile... partly due to the high fat content.. ( eggs, butter, and coconut milk???) .. I tried out this recipe and thought it was tasty, not the best probably because I followed her recommendation to brown it up. The "skin" of the cupcake was really tough and thick. These cupcakes were best heated in the microwave for 15 seconds. I'd make them again... but I'm not comfortable sharing them yet... I think I'll stick to my butter mochi recipe if I want to use a lot of "mochiko" flour ... people seem to love that.
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