Description
Delight in these unique Matcha Mochi Cookies that combine a soft, chewy mochi center with a tender, matcha-flavored cookie exterior. These cookies feature a fragrant green tea powder in the dough, complemented by sweet white chocolate chips on top, offering an irresistible fusion of textures and flavors perfect for afternoon tea or a special treat.
Ingredients
Scale
Cookie Dough
- 90 g unsalted butter
- 90 g brown sugar
- 1 egg
- 180 g plain flour
- 15 g matcha powder
- 1/2 tsp baking powder (2 g)
- 50 g white chocolate chips
Mochi Dough
- 70 g glutinous rice flour
- 20 g corn starch
- 15 g sugar
- 140 ml milk
- 15 g unsalted butter
Instructions
- Make the mochi dough: In a large bowl, combine glutinous rice flour, corn starch, and sugar, mixing well. Gradually stir in the milk to incorporate the mixture evenly. Pour the batter into a deep plate and steam for 20 minutes to cook the mochi dough thoroughly.
- Prepare the cookie dough: Using a hand mixer, cream the unsalted butter until softened. Add the brown sugar gradually in three separate additions, beating until the mixture is light and fluffy. Incorporate the egg and mix well. Sift together the plain flour, baking powder, and matcha powder, then gently cut and fold this into the wet ingredients to avoid overworking and to keep the dough tender.
- Chill the cookie dough: Remove the cookie dough from the bowl, roll into a cylinder, and divide into 12 equal pieces. Shape each piece into a ball, wrap with cling film, and refrigerate for 30 minutes to 1 hour to firm up the dough.
- Prepare the mochi balls: Add the unsalted butter to the steamed mochi dough and knead for about 10 minutes until smooth and pliable. Divide this dough into 12 balls, approximately 22 grams each.
- Assemble the mochi cookies: Take the chilled cookie dough balls and press a dent in the center using your thumb. Place a mochi ball inside the dent, then wrap the cookie dough around the mochi, rolling it back into a smooth ball, enclosing the mochi inside. Repeat for all pieces.
- Preheat the oven and bake: Set the oven to 190ºC (374ºF). Arrange the cookies on a baking tray lined with parchment paper, leaving space between to allow them to spread. Top each cookie with white chocolate chips, then bake for 12 to 15 minutes until set and slightly golden.
- Cool and serve: Transfer the baked cookies to a cooling rack and allow them to cool for 5 to 10 minutes. Enjoy the cookies warm for the best texture and flavor experience.
Notes
- Gradually adding sugar when creaming butter produces a lighter and airier cookie texture.
- Use the cut-and-fold mixing method to prevent overmixing the dough, ensuring soft cookies.
- Steaming the mochi dough is essential for the characteristic chewy texture inside the cookies.
- Wrapping mochi inside the cookie dough prevents it from drying out during baking.
- For best flavor and texture, consume the cookies while still warm.
Nutrition
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
