Thai Tea Mochi Cookies (Print Version)
# Ingredients:
→ For the Mochi
01 -
120g sticky rice flour
02 -
250g milk
03 -
35g white sugar
04 -
15g coconut oil
05 -
Cornstarch for dusting
→ For the Thai Tea Cookies
06 -
1½ tsp baking powder
07 -
160g sugar
08 -
1 tsp kosher salt
09 -
2 eggs
10 -
240g plain flour
11 -
35g milk
12 -
90g melted unsalted butter
13 -
2½ tbsp finely ground Thai tea
14 -
1 tsp vanilla essence
→ For Coating
15 -
Powdered sugar
16 -
Granulated sugar
# Instructions:
01 -
In a bowl that's safe for the microwave, mix together sticky rice flour, sugar, and milk. Cover with cling film and cook in the microwave for 1 minute.
02 -
Take the bowl out, stir the mixture quickly to smooth it out, then cover it again and pop it back in the microwave for another minute.
03 -
Drop the coconut oil into the hot mochi and stir until it's blended in. Cover up the bowl and let the mochi sit to cool for at least 10 minutes.
04 -
Sprinkle some cornstarch on your workspace to stop sticking. Move the cooled mochi over, knead it a bit, and divide it into 12 equal parts. Give each piece a light cornstarch coat to prevent sticking.
05 -
Using a spice grinder, food processor, or mortar and pestle, grind your Thai tea until it's a fine powder. Sift it through a sieve to sift out any bigger bits. You’ll need 2½ tablespoons of refined powder.
06 -
In a small container, stir together the powdered Thai tea and milk. Let it sit for at least 5 minutes so the flavors combine.
07 -
In a medium-sized bowl, combine the flour, baking powder, and kosher salt. Set it aside for later.
08 -
In a larger mixing bowl, stir together sugar and melted butter until smooth. Add in the eggs, vanilla extract, and Thai tea milk, making sure it blends completely.
09 -
Take your dry mixture and gently incorporate it into the wet mixture. Don't overmix; just combine until you can't see dry spots. Cover the dough and refrigerate for 2+ hours, or even overnight.
10 -
When it's time to bake, heat up the oven to 180°C (350°F). Lay parchment paper over your baking tray. Put some granulated sugar in one bowl, and powdered sugar in another.
11 -
Divide the chilled dough into 12 parts, around 45-50g each. Flatten them, place some mochi in the center, then wrap the dough around the mochi, pinching to seal. Roll each into a smooth ball afterward.
12 -
Take each cookie ball and roll it first in granulated sugar, making sure it's well covered. Then roll it through the powdered sugar. Set them on the baking tray, spaced about 1-1.5 inches apart.
13 -
Bake 12-15 minutes, until you see some cracks on top and the edges turn a slight golden brown. Let the cookies sit on the tray for 2 minutes, then move them to a rack to cool off completely.
# Notes:
01 -
These treats are a combination of Thai-inspired tea flavors and chewy Japanese mochi, wrapped up inside a cookie with a crispy shell.
02 -
If the dough softens up too much while you're handling it, stick the uncoated balls in the fridge for 15-30 minutes to firm up before coating them with sugar.