Turmeric Ginger Spice Butter Mochi
The Turmeric Ginger Spice from Tap Twice Tea was a natural choice for butter mochi. When I sit down to develop recipes, I often start by examining the key flavors of my star ingredients. This particular tea stood out with its vibrant citrus notes—lemon, orange, and lemongrass—all of which harmonize beautifully with coconut. The turmeric adds a warm, earthy undertone that balances the bright citrus and creamy coconut, creating a complex and satisfying dessert. As a super bonus, this golden elixir imparts a rich and vibrant hue to the mochi.
INGREDIENTS
1 13.5 oz. can coconut milk
3 Tbsp Turmeric Ginger Spice blend
1 ¾ c (250 g) glutinous rice flour
¾ c (165 g) sugar
2 large eggs
6 Tbsp unsalted butter, melted, slightly cooled, plus more for pan
2 tsp. vanilla bean paste or vanilla extract
1 tsp kosher salt
1 tsp baking powder
DIRECTIONS
Add the coconut milk, the Turmeric Ginger Spice and a pinch of salt to a small saucepan. Bring to a gentle simmer over medium heat for about 5 minutes, stirring periodically. Do not let it boil. Cover and let stand for about 30 minutes to infuse. Strain and reserve the coconut milk. Set aside.
Heat the oven to 350°F (175°C). Grease an 8”x8” pan with butter or coconut oil. Set aside.
Add the sweet rice flour, sugar, eggs, melted butter, vanilla, salt, baking powder and infused coconut milk to a blender. Process until smooth and pour into the prepared pan. Rap the bottom several times to get any air bubbles to come to the surface. Let sit for about 5 minutes.
Transfer to the oven and bake for 50 minutes. The top will be golden brown and the edges will pull away from the pan. It will puff up but settle as it cools. Don’t cut before it has cooled or it will be overly sticky and difficult to slice.
Yield: One 8”x8” pan