Thai Tea Mochi Muffin Recipes
THAI TEA MOCHI MUFFIN
FacebookTweet Pin If you've managed to spend any time in the Bay Area you're probably already well acquainted with the mochi muffin....
Provided by ryanllee
Categories Desserts
Time 1h
Number Of Ingredients 10
Steps:
- Instructions Preheat oven to 350°F. Grease a 9-cup muffin tin with some butter. Place a saucepan over medium heat and pour the full can of coconut milk into it. Constantly stir until the coconut milk just begins to boil and then add in the Thai Tea leaves. 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. In a medium sized bowl mix together the dry ingredients (Mochiko, dark brown sugar, baking powder, and salt). 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. Slowly incorporate the dry ingredients from the small bowl, into the wet ingredients in the large bowl and mix until everything is well combined. Divide the batter into the buttered muffin tin and fill until a quarter inch away from the top. Sprinkle the black and white sesame seeds over the top of the batter. Bake for 55-65 minutes (until the top looks slightly crisp and an inserted knife comes out cleanly). Let cool in the pan for a couple minutes and then transfer to a wire rack. Then enjoy!
Nutrition Facts : Nutrition facts 200 calories 20 grams fat
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