Description
A chewy Thai tea mochi cake with a tender golden crumb and glossy cream cheese Thai tea frosting.
Ingredients
Scale
- 1 1/2 cups glutinous rice flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 3 tablespoons Thai tea mix
- 1/2 cup coconut milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup sweetened condensed milk
- 1 cup powdered sugar
- 4 ounces cream cheese, softened
- 2 tablespoons Thai tea concentrate, reserved from the steeped tea
Instructions
- Preheat the oven to 350°F and place a rack in the center of the oven.
- Warm the whole milk in a small saucepan until steaming, then stir in the Thai tea mix.
- Let the tea steep for 8 minutes, then strain it well and reserve 2 tablespoons of the concentrate for the frosting.
- In a mixing bowl, whisk glutinous rice flour, granulated sugar, baking powder, and salt.
- Add the strained Thai tea milk, coconut milk, melted butter, eggs, and vanilla extract, then whisk until smooth.
- Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Pour the batter into the prepared pan and gently tap the pan to settle the surface.
- Bake for 38 to 42 minutes, or until the cake is set and springs back lightly when touched.
- Cool the cake completely in the pan before frosting.
- Beat softened cream cheese with sweetened condensed milk, powdered sugar, and the reserved Thai tea concentrate until smooth and glossy.
- Spread the frosting over the cooled cake, letting it drip slightly over the sides.
- Slice with a lightly greased knife and serve chilled or at room temperature.
Notes
- Use glutinous rice flour or mochiko, not regular rice flour.
- Cool the cake fully before frosting so the topping stays thick and glossy.
- For cleaner slices, chill the cake briefly and grease the knife before cutting.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 31g
- Sodium: 135mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Thai tea mochi cake, mochi cake, Thai tea dessert, chewy cake, frosted mochi cake