Beginner’s Raw Rice Sweets Made in a Muffin Pan - Japanese Cookbook

+ ITEM DESCRIPTION +
Paperback: 80 pages
Publisher: Ienoshikari (2025)
Designer : Shiori Leto
Language: Japanese
Weight: 280 Grams

No rice flour? No wheat flour?
Yes—you can make delicious sweets using just plain rice from your kitchen!
These “raw rice sweets,” made without eggs, dairy, or refined sugar, are gentle on the body and hugely popular right now.

People are amazed and say, “I’ve never had this texture before!”
The secret is that the batter is made from raw rice, not pre-milled wheat flour or rice flour.
Because you use fresh, uncooked rice, you can truly taste the natural flavor and aroma of the rice itself.

The method is simple: blend, pour, and bake.
Even beginners can make wonderful treats with ease.

You can mix in ingredients you already have at home—chocolate, tea leaves, beans, oats, and more!

+ Chocolate Chip Muffins
+ Earl Grey Apricot Muffins
+ Coffee & Hazelnut Muffins
…and more.

Bright, colorful muffins made with fresh fruits and vegetables:

+ Mandarin Orange Muffins
+ Steamed Spinach Muffins
+ Purple Sweet Potato Muffins
…and more.

You can also use a muffin pan to make cakes and scones:

+Baked Cheesecake
+Fluffy Brown Sugar Chiffon Cake
+Mini Scones
…and more.

Enjoy creating an easy, fun variety of raw rice sweets—all with a simple muffin pan!

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