Thai Tea Mochi Muffins Recipe

Introduction

Thai Tea Mochi Muffins are a delightful fusion treat combining the chewy texture of mochi with the rich, aromatic flavors of Thai tea. These muffins offer a unique twist on traditional baked goods, perfect for tea lovers and adventurous home bakers alike.

Ingredients

• 1/4 cup unsalted, melted butter (plus extra for greasing muffin tin)
• 2 cups Mochiko rice flour (regular glutinous rice flour can be used for a gooier texture)
• 1 cup dark brown sugar
• 2 teaspoons baking powder
• 1 (13 ounce) can full fat coconut milk
• 1 large egg
• 1 teaspoon vanilla extract
• 4 tablespoons Thai Tea leaves
• Pinch of salt
• 1.5 teaspoons each black and white sesame seeds

Instructions

1. Step 1: Preheat your oven to 350°F and grease a 9-cup muffin tin with butter.
2. Step 2: In a saucepan over medium heat, pour in the full can of coconut milk. Stir constantly until it just begins to boil, then add the Thai Tea leaves.
3. Step 3: Stir the tea leaves in the coconut milk for about a minute, then remove the saucepan from heat. Cover with a lid and let the tea steep for 7 minutes.
4. Step 4: In a medium bowl, whisk together the Mochiko flour, dark brown sugar, baking powder, and salt.
5. Step 5: Strain the steeped coconut milk to remove the tea leaves and discard them. In a large bowl, combine the strained coconut milk with the egg, vanilla, and melted butter, mixing well.
6. Step 6: Gradually add the dry ingredients into the wet mixture, stirring until fully incorporated and smooth.
7. Step 7: Spoon the batter evenly into the prepared muffin tin, filling each cup until about a quarter inch from the top.
8. Step 8: Sprinkle the black and white sesame seeds over each muffin.
9. Step 9: Bake for 55 to 65 minutes, or until the tops are slightly crisp and a knife inserted into the center comes out clean.
10. Step 10: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

• For a gooier texture, substitute Mochiko rice flour with regular glutinous rice flour.
• Add a teaspoon of ground cinnamon or nutmeg for a warm spice hint.
• Use different tea leaves such as Earl Grey or Jasmine for unique flavor variations.
• Brush melted butter on the tops of the muffins before baking for extra richness.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving to restore their soft, chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of Mochiko rice flour?

The chewy texture of these muffins depends on glutinous rice flour like Mochiko. Using regular flour will result in a more traditional cake texture and won’t replicate the mochi chewiness.

Where can I find Thai Tea leaves?

Thai Tea leaves are often available in Asian grocery stores or online. Look for reputable brands popular in Southeast Asia to get the authentic flavor.

Thai Tea Mochi Muffins Recipe

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4.9 from 66 reviews

This Thai Tea Mochi Muffin recipe combines the chewy texture of mochi with the fragrant, rich flavors of Thai tea and coconut milk, resulting in a unique and delightful treat. These muffins have a slightly crisp top with a moist and gooey interior, enhanced by the subtle nuttiness of black and white sesame seeds. Perfect for fans of Asian-inspired desserts looking to try something new and delicious.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 9 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/4 cup unsalted butter, melted (plus extra for greasing muffin tin)
• 1 ~13 ounce can full fat coconut milk
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups Mochiko rice flour (or regular glutinous rice flour for a gooier texture)
• 1 cup dark brown sugar
• 2 teaspoons baking powder
• pinch of salt

Flavorings and Toppings

• 4 tablespoons Thai Tea leaves
• 1.5 teaspoons black sesame seeds
• 1.5 teaspoons white sesame seeds

Instructions

1. Preheat oven and prepare muffin tin: Preheat your oven to 350°F. Grease a 9-cup muffin tin with butter to prevent sticking.
2. Steep Thai tea in coconut milk: Place a saucepan over medium heat and pour in the full can of coconut milk. Stir constantly until it just starts to boil, then add the Thai Tea leaves. Stir the leaves for about one minute, remove from heat, cover with a lid, and let steep for 7 minutes.
3. Mix dry ingredients: In a medium-sized bowl, combine the Mochiko rice flour, dark brown sugar, baking powder, and a pinch of salt. Stir to thoroughly mix the dry ingredients.
4. Strain tea and incorporate wet ingredients: In a large bowl, strain out the Thai tea leaves from the coconut milk, discarding the leaves. To the infused coconut milk, add the egg, vanilla extract, and melted butter. Mix well to combine.
5. Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until the batter is smooth and well blended.
6. Fill muffin tin and add toppings: Divide the batter evenly among the prepared muffin cups, leaving about a quarter inch space from the top. Sprinkle the black and white sesame seeds evenly over each muffin.
7. Bake: Bake in the preheated oven for 55 to 65 minutes, until the muffin tops are slightly crisp and a knife inserted in the center comes out clean.
8. Cool and serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Thai Tea Mochi Muffins!

Notes

• Using glutinous rice flour instead of Mochiko will yield a gooier texture if preferred.
• Ensure the coconut milk is just beginning to boil before adding the tea leaves to extract the best flavor.
• Do not skip straining the tea leaves as they are not pleasant to eat in the muffins.
• Muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
• For an added twist, top with a drizzle of condensed milk or coconut cream when serving.

Keywords: Thai tea muffin, mochi muffin, Thai dessert, glutinous rice flour muffin, coconut milk muffin, sesame seed topping