Thai Tea Mochi Muffins Recipe

Introduction

These Thai Tea Mochi Muffins combine the chewy texture of mochi with the rich, aromatic flavors of Thai tea and coconut. Perfectly sweet and slightly crisp on top, they’re a unique treat that will delight anyone looking to try something new and delicious.

Ingredients

• 1/4 cup unsalted, melted butter (plus extra for greasing muffin tin)
• 2 cups Mochiko rice flour (use regular glutinous rice flour 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 the oven to 350°F. Grease a 9-cup muffin tin with butter and set aside.
2. Step 2: Pour the full can of coconut milk into a saucepan over medium heat. Stir constantly until it just begins to boil.
3. Step 3: Add the Thai tea leaves to the boiling coconut milk. Stir for one minute, then remove the pan from heat. Cover with a lid and let it steep for 7 minutes.
4. Step 4: In a medium bowl, whisk together the Mochiko rice flour, dark brown sugar, baking powder, and salt.
5. Step 5: Strain the Thai tea leaves from the coconut milk into a large bowl, discarding the leaves. Add the egg, vanilla extract, and melted butter to the coconut milk, and mix well.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, stirring until fully combined and smooth.
7. Step 7: Spoon the batter into the prepared muffin tin, filling each cup almost to the top, leaving about a quarter inch of space.
8. Step 8: Sprinkle the black and white sesame seeds evenly over the top of the batter.
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, then transfer them to a wire rack to cool completely before enjoying.

Tips & Variations

• For a softer and gooier muffin, substitute the Mochiko rice flour with regular glutinous rice flour.
• Try adding a teaspoon of cinnamon or cardamom for a warm spice note.
• If you prefer a stronger tea flavor, increase the Thai tea leaves to 5 tablespoons.
• Use different toppings such as toasted coconut flakes or crushed nuts instead of sesame seeds for variety.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to one week or freeze for up to one month. Rewarm gently in a microwave or oven before serving to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular black tea instead of Thai tea?

Regular black tea can be used, but the distinctive flavor of Thai tea comes from specific spices and ingredients. Using Thai tea leaves will give a more authentic and richer flavor.

What is the difference between Mochiko and glutinous rice flour?

Mochiko is a type of glutinous rice flour made from short-grain sticky rice, offering a slightly lighter texture. Regular glutinous rice flour usually comes from long-grain sticky rice and yields a denser, chewier result.

Thai Tea Mochi Muffins Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

A delightful Thai Tea Mochi Muffin recipe that combines the unique chewy texture of mochi with the rich, fragrant flavor of Thai tea. This muffin uses Mochiko rice flour, full-fat coconut milk infused with Thai tea leaves, and a touch of dark brown sugar for sweetness. Topped with a sprinkle of black and white sesame seeds, these muffins offer a perfect balance of taste and texture, ideal as a snack or a unique breakfast treat.

• Author: Jeannette
• 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 can (about 13 ounces) full-fat coconut milk
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups Mochiko rice flour (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 and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-cup muffin tin with melted butter to prevent sticking.
2. Infuse Coconut Milk: Pour the full can of coconut milk into a saucepan over medium heat. Stir constantly until the milk just starts to boil, then add the Thai Tea leaves. Stir the leaves in the milk for about a minute, remove from heat, cover with a lid, and let steep for 7 minutes to extract the flavors.
3. Mix Dry Ingredients: In a medium bowl, combine the Mochiko rice flour, dark brown sugar, baking powder, and a pinch of salt. Mix thoroughly.
4. Prepare Wet Ingredients: Strain out the Thai tea leaves from the coconut milk using a fine sieve, discarding the leaves. In a large bowl, whisk together the infused coconut milk, egg, vanilla extract, and melted butter until smooth.
5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently but thoroughly until just combined and the batter is smooth.
6. Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full, leaving roughly a quarter inch from the top.
7. Add Toppings: Sprinkle the black and white sesame seeds evenly over the tops of the batter in each muffin cup.
8. Bake Muffins: Place the muffin tin in the preheated oven and bake for 55 to 65 minutes. The tops should appear slightly crisp, and a knife inserted in the center should come out clean when the muffins are done.
9. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• Use glutinous rice flour instead of Mochiko for a chewier mochi texture.
• Make sure to steep the Thai Tea leaves in the coconut milk to infuse rich flavor into the batter.
• Do not overfill the muffin cups to prevent overflow during baking.
• If you prefer a less sweet version, reduce the dark brown sugar slightly.
• These muffins keep well in an airtight container for 2-3 days and can be reheated gently.

Keywords: Thai Tea Muffin, Mochi Muffin, Mochiko Rice Flour, Coconut Milk Muffin, Thai Tea Recipe, Gluten Free Muffin, Asian Inspired Dessert