Description
These Matcha Mochi Cookies combine the earthy flavor of matcha with a unique surprise inside—a soft, chewy mochi center. Featuring a tender, buttery matcha cookie exterior with a sweet glutinous rice mochi filling and topped with white chocolate chips, they offer a delightful texture contrast and a perfect balance of flavors. Ideal for tea time or as a special treat, these cookies are sure to impress with their elegant appearance and delicious taste.
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. Mix well to evenly distribute the ingredients. Slowly stir in the milk until fully incorporated into the flour mixture. Pour the mixture into a deep plate suitable for steaming. Steam the mixture for 20 minutes until set.
- Make the cookie dough: In a large bowl, cream the unsalted butter using a hand mixer until softened. Gradually add brown sugar in three separate additions, beating thoroughly each time until the mixture is light and fluffy. Add the egg and mix well until fully incorporated. Sift together the plain flour, baking powder, and matcha powder, then gently fold these dry ingredients into the wet mixture using the cut-and-fold technique to avoid overmixing, ensuring a tender cookie dough. Remove the dough from the bowl, roll it into a cylinder, divide into 12 equal pieces. Roll each piece into a ball, wrap in cling film, and chill in the refrigerator for 30 minutes to 1 hour.
- Prepare mochi balls: Add the unsalted butter to the steamed mochi dough and knead by hand until the dough becomes smooth, about 10 minutes. Divide the mochi dough into 12 equal pieces, rolling each into a ball weighing approximately 22 grams.
- Assemble mochi cookies: Remove the cookie dough balls from the fridge. Using your thumb, create a dent in the center of each dough ball. Place one mochi ball into the center, then carefully wrap the dough around it and roll gently to form a smooth ball enclosing the mochi inside. Repeat for all 12 cookies.
- Preheat the oven and bake: Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper. Place the prepared cookie balls on the tray, spacing them to allow for spreading during baking. Press white chocolate chips onto the top of each cookie. Bake the cookies in the preheated oven for 12 to 15 minutes, until slightly golden around the edges.
- Cool and serve: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool for 5 to 10 minutes. Enjoy the cookies warm to experience the perfect combination of chewy mochi center and tender matcha cookie exterior.
Notes
- Chilling the cookie dough helps prevent excessive spreading during baking and makes it easier to wrap the mochi balls.
- The steamed mochi dough should be kneaded thoroughly with butter until smooth to ensure a soft chewy texture.
- Use good quality matcha powder for the best flavor and vibrant green color.
- White chocolate chips add a lovely sweetness contrast and visual appeal but can be omitted if desired.
- Enjoy the cookies warm for the ideal texture, or store cooled cookies in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 50 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
