Description
Soft and chewy Thai tea mochi topped with silky whipped cream and glossy black boba pearls for a fun dessert packed with creamy tea flavor and irresistible texture.
Ingredients
Scale
- 1 cup glutinous rice flour
- 3 tablespoons Thai tea mix
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup sweetened condensed milk
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 cup heavy cream, whipped
- 1 cup cooked black boba pearls
- 2 tablespoons brown sugar
- 3 fresh strawberries, sliced
- 1/4 cup fresh blueberries
Instructions
- Preheat oven to 350°F and lightly grease an 8 inch baking dish.
- Brew the Thai tea with warm milk, then whisk together the tea mixture, granulated sugar, condensed milk, melted butter, and eggs.
- Gradually whisk in the glutinous rice flour until the batter becomes smooth and lump free.
- Pour the batter into the prepared baking dish and smooth the surface gently.
- Cook the boba pearls according to package instructions, then toss with brown sugar.
- Bake the mochi for 40 minutes or until the center is set but still soft.
- Allow the mochi to cool slightly before topping with whipped cream, boba pearls, strawberries, and blueberries.
- Slice and serve slightly chilled or at room temperature.
Notes
- Use glutinous rice flour only for the proper chewy texture.
- Freshly cooked boba pearls taste best and stay soft longer.
- Chill the mochi before slicing for cleaner pieces.
- Add extra condensed milk on top for a richer finish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 58mg
Keywords: thai tea mochi, boba mochi dessert, chewy thai tea cake, bubble tea dessert, mochi recipe, thai tea dessert