Description
Delight in these unique Matcha Mochi Cookies that combine the chewy texture of mochi with the delicate, earthy flavor of matcha green tea powder. Featuring a tender cookie dough filled with soft steamed mochi and topped with creamy white chocolate chips, these cookies offer a perfect balance of flavors and textures for a sophisticated treat.
Ingredients
Units
Scale
For the 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
For the 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 until well incorporated. Gradually stir in milk to create a smooth batter. Pour the mixture into a deep plate and steam it for 20 minutes until cooked through.
- Prepare the cookie dough: In a large bowl, cream the unsalted butter with a hand mixer until softened. Add brown sugar gradually in three portions, beating until the mixture is light and fluffy for a tender crumb. Incorporate the egg, mixing well. Sift together the plain flour, baking powder, and matcha powder, then gently fold them into the wet ingredients using the cut-and-fold technique to avoid overworking the dough.
- Chill the cookie dough: Shape the dough into a cylinder and divide into 12 equal pieces. Roll each piece into a ball, wrap tightly with cling film, and chill in the refrigerator for 30 minutes to 1 hour to firm up.
- Prepare mochi balls: Add unsalted butter to the steamed mochi dough and knead for approximately 10 minutes until smooth and elastic. Divide into 12 equal portions (about 22g each) and roll each into a ball.
- Assemble the mochi cookies: Remove the cookie dough balls from the fridge. Using your thumb, create a dent in the center of each cookie dough ball. Place a mochi ball into the dent, then wrap the dough around it, rolling gently into a smooth ball to fully encase the mochi.
- Preheat and bake: Preheat the oven to 190°C (375°F). Place the formed cookies on a baking tray lined with parchment paper, spacing them apart to allow for spreading. Press white chocolate chips onto the top of each cookie.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes until the edges are set and the tops look slightly cracked.
- Cool and serve: Transfer the cookies to a cooling rack and allow them to cool for 5-10 minutes. Enjoy the cookies while warm for the best chewy and flavorful experience!
Notes
- Chilling the cookie dough before assembly helps maintain cookie shape during baking.
- Kneading the mochi dough thoroughly is crucial for achieving a smooth, elastic texture.
- Use fresh matcha powder for the best vibrant color and flavor.
- These cookies are best enjoyed warm to fully appreciate the contrasting textures of chewy mochi and tender cookie.
- You can store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
