Sign In or Register
Breakfast Desserts

Almond Cardamom Mochi Bites

Tanya G. TeaChef Level 3

A bit crunchy on the outside and chewy on the inside.

1 h 8

Ingredients

  • 1/4 cup water
  • 2 tsp Almond Cardamom Cake tea
  • 2 cups Mochiko flour (glutinous sweet rice flour)
  • 1/2 cup granulated sugar
  • 1 (400ml) can lite coconut milk
  • 1/2 tsp vanilla extract
  • 1/3 tsp baking powder
  • Pinch of salt

Directions

1. Preheat oven to 350°F. Heat water and steep tea for 5 minutes; strain.

2. In a large bowl, combine all ingredients including the tea, until smooth.

3. Grease a mini muffin pan. Fill the pan 3/4 full and bake for about 45 minutes or until they turn golden brown.

4. Allow them to cool before serving. They will firm up and become chewy once cooled.

5. Store in an airtight container at room temperature or freeze.

1 0


1 tried it

Tried it? Share with us!

What people say

  • 
    Henni

    This recipe is simple and you can use any type of tea. I used matcha and it came out perfectly. They're chewy, flavorful, and not too sweet, but Asian desserts aren't sweet like American desserts. I drizzles some melted milk chocolate on top but I like them without the chocolate. I think I'll try one of the herbal tea next, like Wild Strawberry. Oh and my grandkids loved these.

    1 0

You may also like: