Thai Tea Butter Mochi Cake with Sweetened Condensed Milk Glaze
Makes 24 deliciously beautiful little squares from a 13” x 9” baking pan.
Thai Tea Mochi Cake with Sweetened Condensed Milk Glaze
I brought my two loves—Hawaiian mochi cake and Thai tea—together to make this stunningly delicious and beautiful Hawaiian Butter Mochi-inspired recipe that I can’t stop eating. Seriously, I developed this recipe about a week and a half ago, and since then I have made it four times… It’s just that good.
I love this recipe for so many reasons, and I just know that as soon as you try it you will love it too. If you’re a beginner baker, or don’t have too much experience with rice flour, don’t overthink it; mochi is incredibly forgiving. You can’t over-mix it and plenty of substitutions can be made. In fact, . My first time baking butter mochi was from Sheldon Simeon and Garrett Snyder’s cookbook, "Cook Real Hawai‘i" and since then have adapted that recipe near-countless times. I’ve made this base recipe with two eggs instead of three before, almond milk instead of coconut milk, and have swapped out the granulated sugar with all types of sweeteners! Oh, and while mochi tastes great the next few days (be sure to store in the fridge) it tastes best the day it’s made.
Ingredients
- 1/4 cup Thai tea mix (I use Pantai brand)
- 1 1/2 cups milk of choice (I prefer regular or soy milk because of its protein content)
- 1 (13.5 oz) can of full-fat coconut milk
- 12 tablespoons (1.5 sticks) salted butter, melted
- 2 cups of palm sugar (or granulated sugar).
- 3 eggs
- vanilla extract to your heart’s desire (1 tablespoon)
- 3 cups sweet rice flour (or one box of Blue Star brand)
- 1 tablespoon baking powder
- 1 can sweetened condensed milk (half for batter, other half for glaze)
- 1/2 cup powdered sugar
Directions
- Add the cans of coconut milk and milk of choice to a saucepan and steep 1/2 cup of Thai tea on low-to-medium heat for 8-10 minutes. The goal isn’t to let the milk boil or heat too much, just to let the tea steep. Set aside to cool.
- Preheat oven to 350 degrees. Microwave butter in a microwave-safe bowl, and then in a large bowl add the melted butter and granulated sugar, mix to combine.
- Add the eggs, mixing to combine. Stir in the Thai tea coconut milk-evaporated milk mixture, half a can of sweetened condensed milk, and vanilla.
- In a separate bowl, combine rice flour and baking powder. Stir in the liquid mixture gradually, until it is thoroughly combined — no lumps!
- In a 13” x 9” baking pan, add parchment paper and then your batter. Bake for roughly an hour, or at least until a chopstick can go through the cake and still come out clean.
- While the mochi cake is baking, mix together the remaining sweetened condensed milk and 1/2 cup of powdered sugar until you reach a silky, frosting adjacent consistently.
- When the cake is out of the oven, let rest for at least half an hour and then pour your glaze evenly over top. Before serving, cut your cake into squares and prepare to want to eat the entire sheet!
