Thai Tea Mochi Muffins Recipe
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.
- 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
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
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F. Grease a 9-cup muffin tin with butter to prevent sticking.
- 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.
- 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.
- 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.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until the batter is smooth and well blended.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/thai-tea-mochi-muffins-recipe/
