Print

Thai Tea Mochi Muffins 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.

Ingredients

Scale

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

Find it online: https://topreci.com/thai-tea-mochi-muffins-recipe/