Ingredients
56 g unsalted butter
320 g mochiko sweet rice flour
180 g brown sugar
20 g honey
2 tsp baking powder
1 g salt
16 ounce coconut milk
2 large eggs
3 - 4 tbsp Thai tea leaves
Condensed milk
Directions
Step 1
Bring a pot of coconut milk and tea leaves to a simmer. Once simmering, turn off the heat and steep for 1 hour.
Step 2
Melt the butter (optionally brown the butter for added flavor).
Step 3
Preheat the oven to 350°F.
Step 4
Strain the tea leaves out of the Thai tea mixture. Measure out 13 ounces of the mixture (if you have less than 13 oz, add enough coconut milk/evaporated milk til you reach this amount).
Step 5
In a mixing bowl, combine the tea mixture, melted butter, sugar, honey, and eggs.
Step 6
Add salt, rice flour, and baking powder to the mixture in the bowl and mix til combined.
Step 7
Grease the sides of a muffin tin and fill each muffin cup with the batter (12-13 servings).
Step 8
Bake the muffins for 40-43 minutes (toothpick test).
