Mujigae ddeok is one of my favorite Korean foods. Reese's Peanut Butter Cups are one of my favorite American foods. Once I developed a decent recipe for steamed rice cupcakes, it was only a matter of time until my mind put the 2 together.
I hope you enjoy this perfect fusion as much as my friends. The ddeok were gone by the time I went to my room to grab my camera to take pictures for you :)
*This is only for 2 cupcakes, by the way, since my steamer is tiny.
1/4 cup white rice flour (I used long grain, since it's all I can buy around here, but I imagine that mochiko would work just as well)
1 tbsp cake flour
1 tbsp sugar
1 tbsp cocoa powder
1/2 tsp baking powder
1/4 cup milk
2 tsp peanut butter (can use more, if you really like peanut butter ^_^)
Start boiling the water in your steamer. Prepare 2 muffin tins/ramekins by greasing them with a tiny bit of oil.
Mix all the dry ingredients together well. Add the milk very slowly until the batter is wet, but still quite thick. You probably will not use all the milk. Think really thick cake batter- that’s the consistency you’re going for. It’s better for the batter to be too thick rather than too thin. It will still turn out OK if it’s too thick but a wet batter will be too soggy and bland. Put a spoonful of batter in the bottom of each of the ramekins. Place a teaspoon (or more- cook’s choice) of peanut butter on top and top with the rest of the batter. Make sure the peanut butter is completely encased in the batter. Steam over high heat for about 15 minutes, until fluffy. Cool them down a bit and enjoy!