• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cooking Therapy logo
  • About Me
    • Work With Me
    • Contact
    • Disclaimer
  • Subscribe
  • Recipes
    • Recipe Index
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Drinks
    • Main Dishes
      • Beef
      • Chicken & Poultry
      • Fish & Seafood
      • Pork
      • Tofu
    • Noodle Bowls & Soups
    • Side Dishes
    • Salads
    • Dips & Sauces
    • Sweets & Desserts
      • Bars & Brownies
      • Cakes
      • Candy & Confectionary
      • Cookies
      • Curds & Custards
      • Donuts
      • Ice Cream
      • Mochi
      • Pies & Tarts
  • Restaurant Guides
  • Nav Social Menu

    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • About Me
  • Restaurant Guides
  • Subscribe
  • Work With Me
  • Contact
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast
    Oct 18, 2020(updated Jul 19, 2022)

    Mochi Thai Tea Muffins

    4.53 from 23 votes

    10 Comments

    by Becca Du

    Jump to Recipe Print Recipe
    Thai Tea Mochi Muffins

    The one drink I love to have, rain or shine, is Thai iced tea. I mostly associate this drink with Asian restaurants in the US because it’s literally served at almost every single one. I’ve had it at Vietnamese restaurants, Chinese restaurants, and of course Thai restaurants. It has a signature orange color with an earthy, sweet flavor combination that comes from a mixture of black tea and condensed milk. I really wanted to recreate the feeling I get drinking Thai iced tea, so I made these yummy chewy muffins with mochi flour! These mochi Thai tea muffins have a pillowy texture with all the flavors of Thai iced tea.

    thai tea

    Where does Thai tea come from?

    I was super curious about Thai tea because I just assumed it was an American invention like fortune cookies were. The truth is, the Thai tea we know and love is actually a mixture of a Thai street food favorite and American tastes. Tea came to Thailand via the Chinese in the 1980s. The tea that was brought over was eventually combined with condensed milk and ice to create Thai tea or Cha Yen in Thai. This drink quickly became a popular Thai street food staple.

    It eventually made its way over to the US. As Thai food gained popularity here, Thai chefs added orange food coloring and more sugar to adapt this drink to American tastes. The food coloring used is actually very similar to the food coloring used in Kraft Mac & Cheese. And nowadays, it is a hugely popular drink in not only Thai restaurants, but all Asian restaurants across the US. It has also made its way into fusion desserts like Thai tea ice cream and Thai tea creme brulee!

    steeping thai tea mix

    Ingredients, Substitutions & Adjustments

    • Coconut milk – Coconut milk helps make these muffins really moist. I tested this recipe with coconut milk and whole milk, and found that coconut milk yields the best results. If you choose to use whole milk, make sure to use only 1 cup of whole milk.
    • Thai tea mix – Adds the Thai tea flavor to these muffins. I used Pantai’s Thai Tea mix for this recipe.
    • Butter – Adds a nuttiness and richness to this recipe.
    • Granulated sugar & condensed milk – Both sugar and condensed milk add sweetness to this recipe. I used condensed milk in addition to sugar because it provides more moisture to the muffins and it more accurately replicates the flavor of a Thai iced tea. If you don’t want to to use condensed milk, I would recommend using more sugar.
    • Vanilla paste – Adds flavor to the muffins. You can substitute with an equal amount of vanilla extract or 1 vanilla bean.
    • Eggs – Adds richness to the muffins.
    • Sweet rice flour (Mochi flour) – This is the main dry ingredient of these muffins. The beauty of sweet rice flour is that it’s gluten free, and it adds a chewiness to the muffins, similar to the texture of mochi.
    • Baking Powder – This ingredient helps the muffins rise and gives it an airiness.
    batter
    batter in muffin pan

    Making my mochi Thai tea muffins

    The beauty of this recipe is that the batter comes together in 1 bowl. First warm up coconut milk in the microwave for 30 seconds. Add the Thai tea leaves and steep for 30 minutes. Next preheat your oven to 350 degrees F. Combine the melted butter, sugar, and condensed milk in a bowl. Mix until combined. Strain the Thai tea flavored coconut milk into the bowl and mix. Lastly, add the vanilla paste and eggs. Mix again until combined. Sift in the sweet rice flour and baking powder. Mix until a wet batter forms. It should be a pretty loose batter.

    Now it’s time to fill your muffin pan! Grease a muffin pan. Scoop the batter into the muffin pan and then smack it on a flat surface a few times. This helps get rid of some of the air bubbles. Bake for 40-45 minutes until the edges start to brown. Cool for 10 minutes before serving.

    Thai Tea Mochi Muffins
    Thai Tea Mochi Muffins

    Did you make these mochi Thai tea muffins?

    If you made this dish, I would love to see!

    Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.

    Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.

    Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

    Thai Tea Mochi Muffins

    Mochi Thai Tea Muffins

    Becca Du
    A yummy recipe for mochi Thai tea flavored muffins that includes Thai tea, mochi flour, and condensed milk. This recipe is also gluten free!
    4.53 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 40 minutes mins
    Course Breakfast, Dessert
    Cuisine Asian
    Servings 11 muffins
    Calories 287 kcal

    Equipment

    • Oven Thermometer
    • Muffin and Cupcake Pan

    Ingredients
     
     

    • 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
     

    • Heat coconut milk in the microwave for 30 seconds. I like to do this in a liquid measuring cup for easier handling.
    • Once warm, add the Thai tea mix to the coconut milk and steep for 30 minutes.
    • Preheat oven to 350 degrees F.
    • Add melted butter, sugar, and condensed milk to a bowl. Mix until combined.
    • Strain the Thai tea flavored coconut milk into the bowl.
    • Add the vanilla paste and eggs. Mix until combined.
    • 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.
    • 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.
    • Bake for 40-45 minutes until the edges start to brown.
    • Cool for 10 minutes before serving.

    Nutrition

    Serving: 1muffinCalories: 287kcalCarbohydrates: 46gProtein: 5gFat: 9gSaturated Fat: 7gCholesterol: 39mgSodium: 146mgPotassium: 176mgFiber: 1gSugar: 19gVitamin A: 108IUVitamin C: 1mgCalcium: 125mgIron: 1mg
    Keyword mochi thai tea muffins, thai tea mochi flour muffins
    Tried this recipe?Let us know how it was!
    If you love this post, share it!
      17    
    FusionGluten-FreeFallSweet Rice Flour, Thai Tea

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. Sophia Yam says

      November 14, 2020 at 6:45 pm

      5 stars
      The recipe was great! I didn’t brew the Thai tea longer cause I was worry it will be too bitter. I will make again in the future.

      Reply
      • Becca says

        November 14, 2020 at 9:07 pm

        Hi Sophia. Thank you so much for trying the recipe! I’m so glad you liked it! 🙂

        Reply
    2. AJ says

      February 21, 2021 at 9:45 pm

      I’m definitely going to make these! A local bakery makes them that I love. I’m always looking for Thai tea without dye though, seems impossible.

      Reply
      • Becca says

        February 21, 2021 at 9:55 pm

        Please send me a pic if you make them!

        Reply
    3. Alli says

      July 17, 2022 at 4:58 pm

      Could these be made into mini muffins? Just half the bake time?

      Reply
      • Becca Du says

        July 17, 2022 at 7:05 pm

        Yes that should work! Let me know how it goes!

        Reply
    4. Lola says

      November 27, 2022 at 1:59 am

      5 stars
      I substituted the coconut milk with full cream milk and the muffins turned out yummy!

      Reply
      • Becca Du says

        November 27, 2022 at 7:56 am

        Thank you for trying the recipe! I’m so glad you enjoyed them! 😊

        Reply
    5. Winnie says

      March 26, 2023 at 9:19 am

      Hi there just wondering how these store?? Is it at room temperature and for a couple days??

      Reply
      • Becca Du says

        March 27, 2023 at 10:27 am

        I store these at room temperature for up to 3 days in an airtight container.

        Reply

    Primary Sidebar

    About Me


    Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

    Never Miss A Post!

    Subscribe to get monthly doses of cooking inspiration and foodie goodness in our inbox.

    Quick Dinners

    Tomato corn salad on a white plate.

    15-Minute Vietnamese Inspired Tomato Corn Salad

    Vietnamese noodle bowl with lemongrass chicken or Bun Ga Nuong on a wooden table with mo hanh and nuoc cham on the side.

    Vietnamese Noodle Bowls with Lemongrass Chicken (Bun Ga Nuong)

    5 ginger soy eggs on rice served in a bowl

    Ginger Soy Marinated Eggs

    Search

    Footer

    Disclaimer · Privacy Policy · Terms & Conditions · All Rights Reserved

    Copyright © 2023 · Cooking Therapy