Thai Tea Mochi Donuts

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 Introduction

Crispy on the outside, delightfully chewy in the center, and infused with bold, aromatic tea flavor, Thai Tea Mochi Donuts bring bakery-style magic straight to your kitchen. These vibrant orange beauties combine the earthy sweetness of Thai tea with the signature bounce of mochi texture, creating a treat that feels both playful and sophisticated. Unlike traditional cake donuts, they offer a stretchy bite and glossy glaze that keeps you coming back for more. You’ll learn how to master the texture, flavor, and technique for perfect results every time.

## Why You’ll Love This Recipe

If you crave desserts with personality, these Thai Tea Mochi Donuts deserve a spot at the top of your baking list. First, the texture stands out immediately. The exterior turns lightly crisp while the inside stays tender and satisfyingly chewy thanks to glutinous rice flour. That contrast alone makes each bite unforgettable.

Second, the flavor profile feels bold yet balanced. Thai tea delivers notes of black tea, vanilla, and warm spices, while condensed milk adds gentle sweetness and richness. The glaze amplifies the tea aroma and creates a smooth, shiny finish that looks bakery-perfect.

You will also love how approachable this recipe feels. You don’t need advanced pastry skills or special equipment beyond a donut pan. The batter comes together quickly, and the baking process stays simple and mess-free. Whether you bake for brunch, afternoon tea, or a weekend baking project, these donuts impress without stress.

 Ingredients

For the donuts:

  • 1 cup (120 g) glutinous rice flour (sweet rice flour for chewiness)

  • 1/2 cup (60 g) all-purpose flour

  • 1/3 cup (65 g) granulated sugar

  • 1 tablespoon Thai tea mix (finely ground)

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup (120 ml) whole milk

  • 1 large egg, room temperature

  • 2 tablespoons (30 g) unsalted butter, melted

  • 2 tablespoons (30 ml) sweetened condensed milk

  • 1 teaspoon vanilla extract

For the glaze:

  • 1 cup (120 g) powdered sugar

  • 1–2 tablespoons (15–30 ml) strong brewed Thai tea

  • 1 teaspoon sweetened condensed milk

Glutinous rice flour creates the signature mochi texture, while Thai tea mix infuses deep color and flavor.

## Pro Tips for Perfect Texture and Flavor

  1. Grind the Thai tea finely. Large tea particles can create uneven texture. Pulse the dry mix in a spice grinder before adding it to the batter. This step boosts flavor distribution and enhances the vibrant hue.

  2. Avoid overmixing the batter. Stir until the ingredients combine and look smooth. Overmixing develops excess gluten from the all-purpose flour, which can reduce the chewiness you want in mochi-style donuts.

  3. Bake just until set. Mochi-based donuts firm up as they cool. Pull them from the oven once the tops spring back lightly when touched. Overbaking can dry the edges and reduce that soft, stretchy bite.

With these techniques, your Thai Tea Mochi Donuts will deliver bakery-quality chew and balanced sweetness every time.

Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray or brush it with melted butter. Proper greasing helps the donuts release cleanly and keeps their shape intact.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the glutinous rice flour, all-purpose flour, sugar, finely ground Thai tea, baking powder, and salt. Break up any clumps so the mixture looks uniform and airy.

Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the milk, egg, melted butter, condensed milk, and vanilla extract until smooth. The mixture should look creamy and slightly thick.

Step 4: Create the Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until you form a smooth batter. Stop mixing once no dry streaks remain. The batter should feel slightly thicker than cake batter but still pipeable.

Step 5: Fill the Pan
Transfer the batter into a piping bag or zip-top bag. Snip the corner and pipe the batter evenly into each donut cavity, filling about three-quarters full. This method keeps the shape neat and consistent.

Step 6: Bake to Perfection
Bake for 12–15 minutes, or until the tops look set and spring back lightly when pressed. Remove the pan from the oven and let the donuts cool for 5 minutes before transferring them to a wire rack.

Step 7: Prepare the Glaze
In a small bowl, whisk powdered sugar, brewed Thai tea, and condensed milk until smooth. Adjust the consistency by adding a few drops of tea if needed. The glaze should flow easily but coat the back of a spoon.

Step 8: Glaze and Set
Dip the tops of the cooled donuts into the glaze. Allow excess glaze to drip off, then place them back on the rack. Let the glaze set for 15–20 minutes before serving.

Your homemade Thai Tea Mochi Donuts now feature a glossy finish, aromatic tea flavor, and that irresistible chew.

 Variations

You can easily customize this recipe to suit different preferences.

For a dairy-free version, substitute almond milk for whole milk and use coconut condensed milk. The coconut undertone pairs beautifully with Thai tea and adds tropical flair.

If you love filled pastries, pipe a small amount of sweetened mascarpone or whipped cream into the center of each donut after baking. This creates a surprise creamy contrast to the chewy shell.

Chocolate lovers can drizzle melted dark chocolate over the glaze. The slight bitterness balances the sweet tea flavor and adds visual drama.

You can even shape the batter into classic ring molds or mini donut pans for party-ready bites inspired by bubble donuts or mochi donut rings.

## Storage and Serving Suggestions

Store leftover donuts in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to four days. Warm refrigerated donuts in the microwave for 8–10 seconds to restore softness before serving.

These donuts taste best the day you glaze them, as the texture stays at its peak chewiness.

Serve them with iced Thai milk tea for a coordinated flavor experience. They also pair beautifully with strong coffee, matcha lattes, or even vanilla ice cream for a dessert-style presentation.

For gatherings, arrange the donuts on a tiered stand and sprinkle a little extra Thai tea powder on top for a dramatic bakery-style finish.

## FAQs

  1. Can I fry instead of bake?
    This batter works best for baking due to its moisture balance. Frying may cause uneven expansion.

  2. What makes mochi donuts chewy?
    Glutinous rice flour creates the signature stretchy, bouncy texture.

  3. Can I make them gluten-free?
    You can replace the all-purpose flour with a gluten-free 1:1 baking blend for similar structure.

  4. Why is my glaze too thin?
    Add more powdered sugar gradually until it thickens to your preferred consistency.

  5. Can I prepare the batter ahead of time?
    For best texture, bake immediately after mixing. Resting the batter may affect rise and chew.

## Conclusion

This Thai Tea Mochi Donuts is comfort food at its finest — chewy, aromatic, and beautifully glazed with rich tea flavor in every bite. It’s the kind of dish that transforms an ordinary afternoon into a cozy café-style experience at home.

With their vibrant color, irresistible texture, and balanced sweetness, these donuts invite you to slow down and savor something special. Once you master the technique, you’ll find endless ways to customize and enjoy them again and again.

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Thai Tea Mochi Donuts

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  • Author: amina amina
  • Total Time: 45 minutes
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Description

Craving something chewy, crispy, and packed with bold tea flavor? These Thai Tea Mochi Donuts bring bakery style magic right to your kitchen.

Ingredients

Scale

  • 1 cup glutinous rice flour

  • 1/2 cup all-purpose flour

  • 1/3 cup granulated sugar

  • 1 tablespoon Thai tea mix, finely ground

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup whole milk

  • 1 large egg

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons sweetened condensed milk

  • 1 teaspoon vanilla extract

  • 1 cup powdered sugar

  • 1–2 tablespoons strong brewed Thai tea

  • 1 teaspoon sweetened condensed milk

Instructions

  • Preheat oven to 350°F and grease a donut pan.

  • Whisk together glutinous rice flour, all-purpose flour, sugar, Thai tea, baking powder, and salt.

  • In another bowl, whisk milk, egg, melted butter, condensed milk, and vanilla.

  • Combine wet and dry ingredients and mix until smooth.

  • Pipe batter into donut pan cavities, filling three-quarters full.

  • Bake for 12 to 15 minutes until set and lightly springy.

  • Cool slightly, then transfer to a wire rack.

  • Whisk powdered sugar, brewed Thai tea, and condensed milk to make glaze.

  • Dip cooled donuts into glaze and let set before serving

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: baking
  • Cuisine: American

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