Description
Soft and chewy small batch Thai tea mochi filled with a creamy Thai tea center. These cozy little desserts are rich, lightly sweet, and perfect for tea lovers.
Ingredients
Scale
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 3/4 cup whole milk
- 1 tablespoon vegetable oil
- 1/4 cup cornstarch
- 2 tablespoons Thai tea mix
- 1/2 cup heavy cream
- 3 tablespoons sweetened condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare a clean workspace and dust a tray lightly with cornstarch.
- Whisk together glutinous rice flour, granulated sugar, whole milk, and vegetable oil until smooth.
- Microwave the dough mixture in short intervals, stirring between each round, until thick and stretchy.
- In a saucepan, simmer Thai tea mix with heavy cream and sweetened condensed milk.
- Strain the tea mixture and stir in butter and vanilla extract.
- Chill the filling until thickened.
- Flatten portions of mochi dough and place a spoonful of filling in the center.
- Seal the dough around the filling and roll gently into smooth balls.
- Dust lightly with cornstarch before serving.
- Serve chilled or at room temperature.
Notes
- Use glutinous rice flour only for the proper chewy texture.
- Chill the filling fully before assembling to prevent leaking.
- Store in an airtight container for up to 3 days.
- Let refrigerated mochi sit at room temperature for 10 minutes before serving.
Nutrition
- Serving Size: 1 mochi
- Calories: 210
- Sugar: 14g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
Keywords: small batch Thai tea mochi, chewy mochi dessert, Thai tea dessert, homemade mochi, creamy Thai tea filling