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Thai Tea Mochi Muffin: A Sweet Twist You’ll Crave

Thai Tea Mochi Muffin is a delightful fusion of chewy mochi and aromatic Thai tea flavors, perfect for busy mornings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 cup Glutinous Rice Flour essential for chewy texture
  • 3/4 cup Granulated Sugar balances aromatic spices
  • 2 teaspoons Baking Powder for rise and fluffiness
  • 1/2 teaspoon Salt enhances flavor
  • 1 cup Coconut Milk adds creaminess and tropical flavor
  • 2 tablespoons Thai Tea Leaves for authentic tea flavor
  • 1 large Egg binds ingredients and adds moisture
For Garnishing
  • 1/4 cup Shredded Coconut for added texture
  • 1/4 cup Chopped Nuts optional, for crunch

Equipment

  • Muffin Pan
  • saucepan
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin pan with liners or grease it.
  2. Warm coconut milk in a saucepan with Thai tea leaves for about 5 minutes, then steep off heat for another 10 minutes.
  3. Whisk together glutinous rice flour, sugar, baking powder, and salt in a mixing bowl.
  4. Strain the infused coconut milk into the dry ingredients, add egg, and mix until smooth.
  5. Fill the muffin pan two-thirds full with batter, smoothing tops if necessary.
  6. Bake for 20 to 25 minutes until golden and a toothpick comes out clean.
  7. Cool for about 10 minutes in the pan, then transfer to a wire rack and garnish with coconut or nuts.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gCalcium: 2mgIron: 5mg

Notes

Ensure to use glutinous rice flour for the chewy texture. Store in an airtight container for up to 2-3 days.

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