Glutinous Rice Poppy Muffins

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 teaspoon Baking powder
200 grams Evaporated milk
1 Egg
50 grams Sunflower oil
60 grams White sugar
100 grams Poppy fix
30 grams Raisins
Some poppy seeds
1 tablespoon Sunflower oil


Stir together the evaporated milk, egg, oil and sugar in a mixing bowl. Sift in glutinuous rice flour and baking powder and blend thoroughly.
Divide half of the rice batter into 8-10 paper muffin liners, spoon in some poppy fix and add in a few of raisins. Finally cover with the rest of rice batter. Sprinkle with some poppy seeds.
Bake in a preheated 190C/375F oven for about 30 minutes. Take out the muffins and brush the tops with a thin layer of oil. Return to the oven and continue to bake for another 10 minutes.




Glutinous rice, also called sticky rice, or mochi rice, is a type of short-grained Asian rice that is especially sticky when cooked. Glutinous rice does not contain dietary gluten and thus should be safe for gluten-free diets. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten.


10 muffins


Tuesday, January 5, 2010 - 3:48am


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