Mochi Thai Tea Muffins
A yummy recipe for mochi Thai tea flavored muffins that includes Thai tea, mochi flour, and condensed milk. This recipe is also gluten free!
- Prep time
- 40 min
- Cook time
- 40 min
- Yield
- 11 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ⅓ cup coconut milk
- 3 tbsp Thai tea mix
- ½ cup unsalted butter (melted)
- ½ cup granulated sugar
- ½ cup condensed milk
- 1 tsp vanilla paste
- 2 eggs
- 2 cups sweet rice flour
- 2 tsp baking powder
Instructions
- 1
Heat coconut milk in the microwave for 30 seconds. I like to do this in a liquid measuring cup for easier handling.
- 2
Once warm, add the Thai tea mix to the coconut milk and steep for 30 minutes.
- 3
Preheat oven to 350 degrees F.
- 4
Add melted butter, sugar, and condensed milk to a bowl. Mix until combined.
- 5
Strain the Thai tea flavored coconut milk into the bowl.
- 6
Add the vanilla paste and eggs. Mix until combined.
- 7
Sift the sweet rice flour and baking powder into the wet ingredients. Mix until a wet batter forms. It should be a pretty loose consistency.
- 8
Grease a muffin pan. Scoop batter into the muffin pan. Smack the muffin pan 1-2 times on a flat surface to get rid of some of the air bubbles.
- 9
Bake for 40-45 minutes until the edges start to brown.
- 10
Cool for 10 minutes before serving.