Mochi Cookies
Chewy, crunchy, and absolutely delicious mochi cookies. Perfect for morning teas, lunch box snacks, or even as an afternoon treat. They are so simple to make and look great too.
ESTIMATED COST : $5.48, or $0.24 a cookie
Ingredients
Cookie Dough
- 100 grams (3.53 ounces) unsalted butter softened
- 100 grams (3.53 ounces) brown sugar
- 1 egg at room temperature
- 180 grams (6.35 ounces) all purpose flour sifted
- 20 grams (0.71 ounces) cocoa powder
- 1 teaspoon baking powder
- 50 grams (1.76 ounces) (¼ cup) chocolate chips to garnish
Mochi Dough
- 70 grams (2.47 ounces) glutinous rice flour (mochiko flour)
- 20 grams (0.71 ounces) cornflour
- 140 ml milk at room temperature
- 15 grams (0.53 ounces) caster sugar
- 15 grams (0.53 ounces) unsalted butter softened
Instructions
For the cookie dough
- In a medium bowl, cream the sugar and butter together until well combined.
- Add the egg and mix until combined.
- In a separate bowl, add the flour, cocoa powder, and baking powder. Mix well together.
- Combine the dry ingredients to the wet ingredients until just combined.
- Cover the bowl with a lid or plastic wrap. Place in the fridge for 30 minutes.
For the mochi dough
- Place the glutinous rice flour, cornflour, milk, and caster sugar in a microwave safe bowl. Mix the ingredients together until there are no lumps.
- Put the bowl on a plate and cover with a microwave safe lid. Place the bowl in the microwave for 1 minute. Remove bowl from microwave and gently stir the mixture with a spoon. Be careful as the mixture will be hot.
- Place the lid on the bowl once again and place in microwave for 45 seconds to 1 minute (until the liquid from the mixture is all gone).
- While the mixture is still hot, add the butter and mix with a spoon until combined.
- Set the mixture aside to cool.
Making the cookies (putting them together)
- Preheat the oven to 180°C (356°F), and line a baking tray with parchment paper.
- Divide the cookie dough into approximately 20 gram (0.71 ounce) balls. Flatten these balls using your palm. Place the flatten balls onto a baking tray lined with baking paper (parchment paper).
- Divide the mochi dough into 10 gram (0.35 ounce) balls.
- In the middle of each flattened cookie dough, place a mochi ball.
- Pinch the sides of the cookie dough together around the mochi ball. Roll the ball using your hands until smooth.
- Place the cookie dough filled with mochi onto the tray and slightly flatten the cookies.
- Garnish the top of the cookies with the chocolate chips if desired.
- Bake in the oven for 15 to 20 minutes, or until slightly golden.
- Allow to rest on tray for 10 minutes.
Notes
- Make sure your mochi dough is lump free before putting it in the microwave. This will make the mochi have a better texture.
- To make the dough easier to handle, place it in the fridge for at least 30 minutes. Take out the dough just before you are ready to roll it into balls.
- Make sure the mochi dough has completely cooled before you handle it. Otherwise you may burn yourself.
- If you find the mochi dough is sticking to your hands, lightly dust your work space and hands in corn flour or glutinous rice flour. This will help it stop sticking.
Nutrition
Serving: 1 cookieCalories: 137kcalCarbohydrates: 17gProtein: 3gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 54mgSodium: 78mgPotassium: 54mgFiber: 1gSugar: 7g
Tried this recipe?Let us know how it went!