Thai Tea Mochi Muffins Recipe

Introduction

These Thai Tea Mochi Muffins blend the rich, creamy flavors of coconut and Thai tea with the chewy texture of mochi. They offer a unique twist on traditional muffins, perfect for tea time or a special treat.

Ingredients

• 1/4 cup unsalted, melted butter (plus extra for greasing muffin tin)
• 2 cups Mochiko rice flour (or regular glutinous rice flour for 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 black sesame seeds
• 1.5 teaspoons white sesame seeds

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a 9-cup muffin tin with butter.
2. Step 2: Pour the full can of coconut milk into a saucepan over medium heat. 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 one minute, then remove from heat. Cover and let steep for 7 minutes.
4. Step 4: In a medium bowl, combine the Mochiko rice flour, dark brown sugar, baking powder, and salt.
5. Step 5: Strain the coconut milk to remove the tea leaves and discard the leaves. In a large bowl, mix the strained coconut milk with the egg, vanilla, and melted butter.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
7. Step 7: Divide the batter evenly into the muffin tin, filling each cup until about a quarter inch from the top.
8. Step 8: Sprinkle 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: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

• For a chewier texture, use regular glutinous rice flour instead of Mochiko rice flour.
• Try adding a drizzle of sweetened condensed milk on top for extra sweetness.
• You can substitute black tea leaves if Thai tea is unavailable, though the flavor will be milder.
• For a nutty crunch, add chopped toasted nuts to the batter before baking.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in a microwave for 15–20 seconds or warm in the oven before serving to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tea instead of Thai tea?

Yes, you can substitute with black tea or another strongly brewed tea, but the classic flavor of Thai tea provides a unique taste that pairs especially well with the coconut.

Why use Mochiko rice flour instead of regular flour?

Mochiko rice flour gives the muffins a chewy, mochi-like texture that regular wheat flour can’t replicate. It’s essential for this dessert’s signature consistency.

Thai Tea Mochi Muffins Recipe

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This Thai Tea Mochi Muffin recipe combines the chewy texture of mochi with the fragrant, rich flavors of Thai tea and coconut milk, creating a unique and delicious treat. Perfectly baked with a hint of vanilla and topped with crunchy black and white sesame seeds, these muffins offer an irresistible blend of Asian-inspired flavors and satisfying texture.

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

Ingredients

Scale 1x2x3x

Wet Ingredients

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

Dry Ingredients

• 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
• Pinch of salt

Toppings

• 1.5 teaspoons black sesame seeds
• 1.5 teaspoons white sesame seeds

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 9-cup muffin tin thoroughly with butter to prevent sticking.
2. Infuse Coconut Milk with Thai Tea: Pour the full can of coconut milk into a saucepan over medium heat. Stir constantly until it just begins to boil, then add the Thai tea leaves. Stir the leaves in the hot coconut milk for about one minute.
3. Steep Tea: Remove the saucepan from heat, cover it with a lid, and let the Thai tea leaves steep in the coconut milk for 7 minutes to infuse the flavors deeply.
4. Prepare Dry Ingredients: In a medium-sized bowl, combine Mochiko rice flour, dark brown sugar, baking powder, and a pinch of salt. Mix well to distribute all ingredients evenly.
5. Strain and Combine Wet Ingredients: After steeping, strain the Thai tea leaves out of the coconut milk and discard them. In a large bowl, whisk together the strained coconut milk, egg, vanilla extract, and melted butter until fully combined.
6. Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients bowl, stirring continuously until the batter is smooth and well combined without lumps.
7. Fill Muffin Tin: Pour the batter evenly into the prepared muffin tin cups, filling each about a quarter inch below the rim to allow room for rising.
8. Add Sesame Seeds Topping: Sprinkle both black and white sesame seeds over the tops of each muffin for a delightful crunch and decorative finish.
9. Bake: Place the muffin tin in the preheated oven and bake for 55 to 65 minutes. The muffins are done when the tops are slightly crisp and an inserted knife or toothpick comes out clean.
10. Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature and enjoy the unique chewy texture and bold Thai tea flavor!

Notes

• For a gooier mochi muffin texture, using regular glutinous rice flour instead of Mochiko is recommended.
• Be careful not to overfill the muffin cups to prevent batter overflow during baking.
• Ensure the coconut milk does not boil vigorously to prevent curdling; just a gentle boil is sufficient before adding tea leaves.
• These muffins are best enjoyed within 2 days but can be stored in an airtight container at room temperature.
• You can experiment with different types of Thai tea leaves for varied flavor profiles.

Keywords: Thai tea, mochi muffin, coconut milk, Asian dessert, baking, sesame seeds, Mochiko, glutinous rice flour