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Thai Tea Mochi Muffins Recipe

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★★★★★

4.7 from 147 reviews

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.

Ingredients

Scale

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

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