Description
This Thai Tea Butter Mochi Cake offers a unique fusion of chewy mochi cake with the bold, aromatic flavor of Thai tea. It’s the perfect dessert for tea lovers and anyone craving a chewy, comforting treat.
Ingredients
- Thai tea: 2 tablespoons
- Sweetened condensed milk: 1 can (14 oz)
- Coconut milk: 1 cup
- Butter: 1/2 cup (unsalted)
- Sugar: 1 cup
- Eggs: 2
- Glutinous rice flour (mochi flour): 2 cups
- Baking powder: 1 teaspoon
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C).
- Combine Ingredients: In a mixing bowl, combine the sugar, glutinous rice flour, and baking powder. In another bowl, whisk together the coconut milk, sweetened condensed milk, eggs, and melted butter.
- Prepare Your Cooking Vessel: Grease a 9×9-inch baking pan with butter or non-stick spray.
- Assemble the Dish: Pour the wet ingredients into the dry ingredients, and add the brewed Thai tea. Mix until smooth and well combined.
- Cook to Perfection: Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- Finishing Touches: Let the cake cool completely before cutting it into squares.
- Serve and Enjoy: Serve at room temperature or chilled for the best flavor and texture.
Notes
- Let the cake cool completely before cutting into it for the best texture.
- Don’t overmix the batter, as it can affect the cake’s chewy texture.
- Use fresh Thai tea leaves for the most authentic flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 22g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: Thai Tea, Mochi Cake, Chewy Cake, Thai Dessert