Thai Tea Mochi Muffins
A yummy recipe for Thai tea flavored mochi muffins. This recipe is gluten free.
Servings: 11 mochi muffins
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.
Serving: 1muffin | Calories: 287kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 146mg | Potassium: 176mg | Fiber: 1g | Sugar: 19g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg