Description
Chewy, rich, and infused with bold Thai tea flavor, this Vegan Thai Tea Butter Mochi combines creamy coconut milk with glutinous rice flour for a soft and satisfying dessert with crisp golden edges.
Ingredients
Scale
- 2 cups glutinous rice flour
- 3 tablespoons Thai tea leaves
- 1 can (13.5 ounces) full fat coconut milk
- 1 cup unsweetened almond milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup melted vegan butter
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and grease an 8×8 baking pan or line with parchment paper.
- Warm the almond milk and steep the Thai tea leaves for 10 minutes. Strain and cool slightly.
- In a large bowl, whisk together glutinous rice flour, sugar, baking powder, and salt.
- Add coconut milk, steeped tea, vanilla extract, and melted vegan butter. Whisk until smooth.
- Pour the batter into the prepared baking pan and smooth the surface evenly.
- Bake for 55 minutes until the top is golden brown and the edges are lightly crisp.
- Cool completely before slicing into squares and serving.
Notes
- Use full fat coconut milk for the best texture and richness.
- Let the mochi cool completely before cutting for clean slices.
- Store leftovers in an airtight container for up to 5 days.
- Warm leftovers slightly before serving for a softer texture.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan butter mochi, thai tea dessert, chewy mochi bars, coconut milk dessert, baked mochi recipe