Matcha Mochi Cookies

🧂 Ingredients

• 80 g glutinous rice flour
• 40 g granulated sugar
• 135 mL water
• 2 teaspoons cornstarch
• 180 g all-purpose flour
• 1 tablespoon matcha powder

  ceremonial grade or high-quality culinary grade
• 1 tablespoon milk powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 115 g unsalted butter

  softened to room temperature
• 150 g granulated sugar
• 1 large egg

  room temperature
• 1 teaspoon vanilla extract
• 100 g white chocolate

  roughly chopped

Instructions

• 1 In a small bowl, stir together glutinous rice flour, sugar, and water. Some
  lumps are fine.
• 2 Microwave for 1 minute, stir, microwave for 1 minute, stir, and microwave for
  another 30 seconds, and stir until it becomes very sticky and bouncy.
• 3 Lightly flour a surface with a small amount of cornstarch and turn the mochi out
  on top. Pat all sides of the mochi with cornstarch. Let it cool slightly until
  you can handle it without burning yourself and cut the mochi up into 10 pieces,
  coating each piece with cornstarch. Set aside and let it cool completely before
  using.
• 4 Line a baking sheet with parchment paper. Set aside.
• 5 In a medium bowl, stir together flour, matcha powder, milk powder, salt, baking
  soda, and baking powder. Set aside.
• 6 In a large mixing bowl, use an electric hand mixer or stand mixer to beat the
  softened butter on medium speed until very creamy. Add the sugar and cream
  together until fluffy, about 3 minutes. Add in the egg and vanilla extract. Mix
  again on low speed until combined.
• 7 Add the flour mixture to the butter mixture. Mix on low speed until just
  combined but with some flour patches left. Add the chopped white chocolate,
  reserving a small handful for later. Finish mixing the dough by folding it
  together with the chocolate using a spatula until just combined.
• 8 Use a 4 tablespoon ice cream scooper to scoop out balls of dough. Place them on
  your lined baking sheet. No need to space these out. Chill these dough balls in
  the fridge for at least 1 hour or until firm.
• 9 Preheat the oven to 350°F.
• 10 Press your thumb into the middle of one ball of dough and press outwards to
  create a depression. Place a piece of mochi in the middle and press the dough
  together to wrap around the mochi and form into a ball. Place on your lined
  baking sheet, leaving at least 2" between each cookie for spreading.
• 11 Bake for 12-14 minutes or until the edges are set but the middles are still
  soft. About 1-2 minutes before they're finished baking, press a few pieces of
  white chocolate you saved earlier on top of each cookie (optional).
• 12 Let the cookies cool on the baking sheet for at least 10-15 minutes before
  carefully transferring them to a wire rack to cool completely.

Nutrition Info