💫 Chewy Texture (between cake and mochi)
Glutinous rice flour 120 g
Tapioca starch 30 g
Sugar 80 g
Salt 1 g
Egg 1 (50 g)
Milk 190 g
Butter 70 g
Vanilla extract 4 g
💫 Very Mochi-like Texture
Glutinous rice flour 110 g
Tapioca starch 28 g
Sugar 75 g
Salt 1 g
Egg 30 g
Milk 195 g
Butter 55 g
Vanilla extract 4 g
Portion
Financier mold 34–35 g batter
Mini muffin mold 24–25 g batter
Baking temperature: 350°F
Financier pan:
Bake 30 minutes. Remove from the mold and bake 5–10 minutes more until nicely browned.
Mini muffin pan:
Bake 25 minutes. Remove from the mold and bake 5 minutes more until nicely browned.
✔️ Maybe because I used a Unox oven with strong fan convection, the batter puffed up quite a bit. The bottom didn’t brown well, so I took them out of the mold and baked them a little longer.