Blood Orange Chai Mochi Cakes

It's Mother's day soon, so I thought I might put up this post as an idea for what to make for that special lady in your life! I saw that blood oranges are still being sold at supermarkets, but no idea if we're kind of done with the citrus season :P I made these a while ago so I do apologize!

My mum and I absolutely love mochi and it's chewy texture, so I wanted to make some mini cakes and add some flair to it. The chai pairs really well with the oranges and when the blood orange slices dry in the oven, it looks so pretty!

I'm keeping this short because I actually have to study... But, I hope you spend a lovely day with your mum. Love you mum! Also just found out that she reads my blog soo.... ;)

I used a tea strainer from Dreamfarm, which works like a dream to steep chai loose leaf tea in the milk!

Blood Orange Chai Mochi Cakes

makes 8 mochi cupcakes

1.5 cups sugar
1.5 cups glutinous rice flour
1.5 tsps baking powder
1/4 tsp salt
1 tsp chai spice (mix of cinnamon, ginger powder, anise, pepper)
1 cup whole milk (coconut milk will work too)
3 tbsps loose chai leaves (or 3-4 chai tea bags)
3 tbsp butter, room temp
2 medium eggs, room temp
1 tsp vanilla
zest of 1 blood orange
2 blood oranges, sliced
demerara sugar

1. Heat milk in a small saucepan and add tea bags. Once it starts to ripple/simmer but not bubble, take off heat and let tea bags steep for 10 mins. Take out tea bags and cut butter into little chunks. Add this to the flavored milk and stir until it melts. Heat a little if necessary to melt. Set aside to cool
2. Preheat oven to 350 and grease muffin pan. You can use liners but the mochi sticks to it a lot.
3. In a large bowl, mix sugar, glutinous rice flour, baking powder, salt and chai spices
4. Once butter/milk is cool, whisk in eggs, vanilla and zest. Pour this into dry mix and stir together until no lumps remain
5. Pour batter 3/4 up prepared muffin pan and add thinly sliced blood oranges on top. Sprinkle demerara or raw sugar on top generously
6. Bake for 40-45 mins or until mochi is cooked through. Leave to cool completely in the pan 

I developed this recipe for Dreamfarm; all opinions expressed are my own. I love their cute and innovative kitchen tools and especially their clever names :) Thank you for the support!