Description
These Matcha Mochi Cookies are a delightful fusion of chewy mochi dough encased within soft, buttery matcha-flavored cookie dough. The combination of delicate matcha powder and sweet white chocolate chips pairs perfectly with the unique texture of mochi, creating an irresistible treat that’s both flavorful and texturally interesting.
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 well to evenly distribute the ingredients. Gradually stir in the milk until fully incorporated into a smooth batter. Pour this mixture into a deep plate suitable for steaming. Steam the mochi batter for 20 minutes until set and slightly sticky in texture.
- Prepare the cookie dough: In another large bowl, cream the unsalted butter using a hand mixer until softened. Add the brown sugar in three separate additions, beating after each addition until the mixture is light and fluffy to incorporate air and achieve a tender crumb. Beat in the egg fully. Sift together the plain flour, baking powder, and matcha powder; then gently fold these dry ingredients into the wet mixture by using the cut-and-fold technique—cut through the dough with a spatula and fold it over repeatedly until just combined, avoiding overmixing for tender cookies. Shape the dough into a cylinder, divide into 12 equal pieces, roll each into a ball, wrap in cling film, and chill in the refrigerator for 30 minutes to 1 hour.
- Form the mochi cookies: Add the unsalted butter to the steamed mochi dough and knead for about 10 minutes until smooth and pliable. Divide this mochi dough into 12 equal portions (approximately 22 g each) and roll each portion into a ball. Remove the cookie dough balls from the fridge; gently press a dent in the center of each cookie dough ball with your thumb. Place a mochi ball into the center of this dent, carefully wrap the dough around the mochi, and roll into a smooth ball, ensuring the mochi is fully enclosed. Repeat for all cookies.
- Bake the cookies: Preheat your oven to 190ºC (375ºF). Place the prepared mochi cookies on a baking tray lined with baking paper, spacing them evenly to allow for spreading. Top each cookie with white chocolate chips. Bake in the preheated oven for 12-15 minutes until the cookies are puffed and slightly golden on the edges.
- Cool and serve: Transfer baked cookies onto a cooling rack and let them cool for 5-10 minutes. Enjoy these Matcha Mochi Cookies warm for the best texture and flavor experience.
Notes
- By adding sugar gradually when creaming the butter, the texture of the cookie is lighter and more tender due to better incorporation of air.
- The cut-and-fold mixing technique helps prevent overworking the dough, which can make cookies tough.
- The mochi dough requires kneading after steaming to achieve a smooth, elastic texture.
- Keeping cookie dough chilled before enclosing mochi prevents dough from becoming too sticky and helps with shaping.
- Enjoy these cookies while warm to fully appreciate the contrast of chewy mochi and tender cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
