Gluten Free Milk Tea Mochi Muffins

These gluten free milk tea mochi muffins are so light and fluffy. It is so perfect for a quick treat anytime of the day.

Note: Please use a scale to weight your ingredients for best results.

Milk Tea

110g whole milk
2 black tea tea bags

Egg Yolk Mixture Ingredients

4 egg yolks room temperature
20g light vegetable oil or avocado oil
100g whole milk (from the milk tea above) room temperature
2 teaspoon milk tea flavoring from Halo Pastry
10g honey
150g sweet rice flour

Meringue Ingredients

4 egg whites room temperature
¼ teaspoon cream of tartar or dried egg white powder from Judee’s From Scratch
40g super fine caster sugar from Judee’s From Scratch

Steps

Before you start, wipe all the tools and bowls with white vinegar or lemon juice to make sure there is no oil on them. Use a scale to weight all the ingredients to get them ready.
Preheat oven to 350°F
Line a (12) muffin pan with muffins cups. Set aside.
Prepare for the milk tea – in a small pan, heat up the milk to boil and add the tea bags into the milk. Deep for 15 minutes. Let it cool down and set aside.
Prepare for the egg yolk mixture using a whisk- in a large bowl, whisk the egg yolks, milk, oil, milk tea flavoring, & honey; whisk until combined.
Sift in sweet rice flour and stir or whisk until just incorporate. Set aside.
Prepare for the meringue – in the bowl of a stand mixer fitted with a whisk attachment, add in the egg whites and cream of tartar or dried egg white powder. Start whipping on low speed (KitchenAid speed 2) until foamy.
Gradually add in caster sugar in 3 additions. Once all the caster sugar is all added in, continue to whip for 30 seconds. Then increase speed to medium-high (KitchenAid speed 6) until the egg white meringue reaches soft peaks.
Add the meringue into the egg yolks mixture in 3 additions. Take 1/3 of the meringue and use a whisk to whisk it into the egg yolk mixture to lighten it up.
Then use a spatula to add 1/3 of the meringue into the batter and start folding until incorporate. Add in the last 1/3 of the meringue into the batter and fold until no meringue appears in the batter and incorporate.
Pour batter into the prepared muffin pan.
Give the pan a few taps on the counter to release any trapped air bubbles.
Bake it for 25-30 minutes, or until the top of the cake is springy and dry to the touch.
Once cooling down on the baking rack, it is ready to eat. Enjoy!