If you love both mochi and cookies, then you MUST try these delightful mochi cookies with matcha combining the best of both worlds! The recipe was inspired by Okonomikitchen´s mochi stuffed miso chocolate chip cookie recipe.
Notes:
For the mochi you will need a microwave! And if you don't need to eat gluten-free, feel free to use regular flour.
INGREDIENTS
Cookie dough:
A)
250g gluten-free flour mix (or wheat flour)
100g brown sugar
1 tsp baking soda
1/4 tsp salt
2 tsp matcha powder
B)
110g vegan butter
80g rice milk (or soy milk)
Mochi:
C)
60g shiratamako (glutenous rice four)
30g brown sugar
1tsp matcha powder
D)
115g water
E)
corn starch
INSTRUCTIONS
First, pre-heat the oven to 180°C.
Cookie dough:
Thoroughly mix all ingredients A in a large bowl.
Then add all ingredients B to the same bowl and mix everything together until a smooth dough forms (see pic below).
Leave the dough aside and prepare the mochi following the instructions below.
Mochi:
Thoroughly mix C in a small, microwavable bowl (for example a glass bowl).
Now add D to C and stir until the mixture becomes smooth.
Cover the bowl with plastic wrap and microwave for 1 min.
Take the bowl out, remove the plastic wrap and mix the mochi with a spatula, then put the wrap back on and microwave for another minute.
Repeat step 3 and 4 until the mochi looks like in the picture below.
While the mochi cools down, proceed with the cookies in the meanwhile.
Assembling the cookies:
Kneed the cookie dough once again and part it into 12 equal sized parts which you form into balls.
Cover a plate with some corn starch and place the mochi on it.
Cover the mochi with corn starch as well so that it doesn't stick to your hands as much.
Now cut the mochi in 12 equal sized pieces.
Then press each cookie dough ball flat on your hand, place one piece of mochi in its middle and then close the dough around it. It takes some practice, so please be patient.
Place the cookies on a baking tray lined with a baking sheet and bake for 20 min.
Let the cookies cool completely & enjoy!
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