Thai Tea Mochi Muffin

If you’ve managed to spend any time in the Bay Area you’re probably already well acquainted with the mochi muffin. They’re chewy, crisp, and packed with flavor. The mochi muffin has seen a rise in popularity in the Bay Area, but sadly, it hasn’t caught on in too many other parts of the US just yet, but now you can make them in the comfort of your own home!

The original mochi muffin was a palm sugar and coconut flavored concoction; steeped with the flavor of pandan leaves. While the original was really good in it’s own right, I’ve modified the recipe to utilize another popular Asian flavor, thai tea. Coconut milk is ever so prevalent in Thai cuisine and nothing better evokes the image of Thai food, than Thai tea. The coconut milk base pairs really well with the strong flavors that the Thai Tea leaves provide. This recipe steeps the tea for over 5 minutes in order to draw out the leaves’ maximum flavors and have it end up in the muffin.

The most important thing to remember when making these muffins is to really SQUEEZE out every last drop of coconut milk from the thai tea leaves when straining. This ensures that the flavor of the leaves are fully fused into the coconut milk and the rest of the batter, giving the end muffin a bright orange color and amazing tea flavor.  (Link to my favorite brand of thai tea leaves can be found below the recipe!)

Thai Tea Mochi Muffin

ryanllee FacebookTweet Pin If you’ve managed to spend any time in the Bay Area you’re probably already well acquainted with the mochi muffin.… Desserts Thai Tea Mochi Muffin European Print This

Prep Time: 10 minutes Cooking Time: 60 minutes 60 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 43 voted )

Ingredients

• 1/4 cup unsalted, melted butter (and a little more for greasing muffin tin)
• 2 cups Mochiko rice flour (for a gooier mochi muffin feel free to use regular glutinous rice flour)
• 1 cup dark brown sugar
• 2 teaspoons baking powder
• 1 ~13 ounce can full fat coconut milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons Thai Tea leaves (<- this brand of thai tea is one that I've seen been used all over Asia and is soooo good!)
• pinch of salt
• 1.5 teaspoons each black and white sesame seeds

Instructions

1. Preheat oven to 350°F.
2. Grease a 9-cup muffin tin with some butter.
3. Place a saucepan over medium heat and pour the full can of coconut milk into it.
4. Constantly stir until the coconut milk just begins to boil and then add in the Thai Tea leaves.
5. Stir the leaves for a minute in the coconut milk and then remove from the stove. Place a lid over the saucepan and leave to steep for 7 minutes.
6. In a medium sized bowl mix together the dry ingredients (Mochiko, dark brown sugar, baking powder, and salt).
7. In a large bowl strain out the Thai tea leaves from the coconut milk and discard the leaves once done. Then add in the rest of the wet ingredients to this large bowl (eggs, vanilla, melted butter) and mix it all together.
8. Slowly incorporate the dry ingredients from the small bowl, into the wet ingredients in the large bowl and mix until everything is well combined.
9. Divide the batter into the buttered muffin tin and fill until a quarter inch away from the top.
10. Sprinkle the black and white sesame seeds over the top of the batter.
11. Bake for 55-65 minutes (until the top looks slightly crisp and an inserted knife comes out cleanly).
12. Let cool in the pan for a couple minutes and then transfer to a wire rack. Then enjoy!