Table of Contents
A chewy, fragrant twist on classic cookies, these Irresistible Thai Tea Mochi Cookies blend rich Thai tea and tender mochi texture for a crowd-pleasing treat. Perfect for cozy afternoons or a seasonal tea party, this easy recipe delivers a sweet, slightly chewy bite with crisp, crinkled tops. Try pairing them with a festive cookie lineup like this Christmas sugar cookies recipe for variety.
Why This Recipe Works
- Unique texture: Glutinous rice flour creates that signature chewy, mochi-like interior.
- Balanced flavor: Brewed Thai tea and coconut milk add creamy, aromatic notes without overpowering sweetness.
- Quick and reliable: Minimal ingredients and a simple mixing method mean consistent results every bake.
Ingredients
A short, clear list combining pantry basics and Thai flavors: 1 cup glutinous rice flour, 1/2 cup granulated sugar, 1/2 cup coconut milk, 1/2 cup brewed Thai tea (cooled), 1/2 teaspoon baking powder, 1/4 teaspoon salt, and powdered sugar for dusting. These components make the distinct chew and fragrant taste that define Irresistible Thai Tea Mochi Cookies. For more holiday baking inspiration, explore this Christmas sugar cookies guide.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together 1 cup glutinous rice flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until combined.
- Gradually add 1/2 cup coconut milk and 1/2 cup brewed Thai tea (cooled), stirring until a thick, sticky batter forms.
- Spoon tablespoon-sized mounds of batter onto the prepared sheet, spacing 1–2 inches apart.
- Bake 20–25 minutes until edges are golden and tops are crinkled.
- Cool a few minutes on the sheet, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Tips & Variations
- Tip: Use strong brewed Thai tea for a pronounced flavor; strain to avoid sediment.
- Tip: Wet your spoon or hands slightly when portioning sticky batter to make scooping easier.
- Variation: Stir in 1/4 cup finely chopped toasted coconut or white chocolate chips for a crunchy or sweeter twist.
Serving Suggestions
Serve warm or room temperature with a cup of Thai iced tea or black tea. These cookies also pair well with a creamy boba drink for a fun contrast of textures.
FAQ
What is the preparation time for this recipe?
The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.
Can I substitute any ingredients?
Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.
Is this recipe suitable for specific diets?
This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.
How should leftovers be stored?
Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.
Can I prepare this recipe in advance?
Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.
Conclusion
If you love mochi-style treats and boba pairings, explore more mochi-inspired offerings at Mochi Donut | Boba Tea Jacksonville FL – BearyBoba for inspiration and local options.
Print
Delightful Optimized Irresistible Thai Tea Mochi Cookies
A chewy and fragrant twist on classic cookies, these mochi cookies blend rich Thai tea with a tender, chewy texture, perfect for cozy afternoons or tea parties.
- Total Time: 45 minutes
- Yield: 12 cookies 1x
Ingredients
- 1 cup glutinous rice flour
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 1/2 cup brewed Thai tea (cooled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together glutinous rice flour, granulated sugar, baking powder, and salt until combined.
- Gradually add coconut milk and brewed Thai tea, stirring until a thick, sticky batter forms.
- Spoon tablespoon-sized mounds of batter onto the prepared sheet, spacing 1–2 inches apart.
- Bake for 20–25 minutes until edges are golden and tops are crinkled.
- Cool a few minutes on the sheet, then transfer to a wire rack.
- Dust with powdered sugar before serving.
Notes
Use strong brewed Thai tea for pronounced flavor and strain to avoid sediment. For variations, add finely chopped toasted coconut or white chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
