These cookies are so unique, I was absolutely blown away with the result! The soft matcha scented cookies coupled with the chewy mochi interior was such a perfect combination - you guys HAVE to try this!
Ingredients
100g glutinous rice flour,
40g sugar,
145ml water
85g unsalted butter,
80g brown sugar,
5g green tea/matcha powder,
1/2 tsp vanilla extract,
1 egg,
125g plain all-purpose flour,
1g baking soda
Method
1. Mix the glutinous rice flour and sugar together until well combined in a microwave-safe bowl.
2. Mix in the water until a smooth batter is formed.
3. Microwave this in bursts of one minute intervals, stirring after each minute, until a sticky and translucent dough is formed. I microwaved mine for a total of 2 minutes but this depends entirely on your microwave.
4. Cover and set this dough aside to cool fully whilst you prepare the cookie dough.
5. In a large bowl, mix together the butter, sugar, vanilla extract and matcha powder until well combined.
6. Add in the egg and mix until incorporated fully.
7. Mix in the flour and baking soda with a spatula until a soft dough forms.
8. Divide the dough into 6-8 large portions (using a two-tablespoon sized ice cream scoop) or 10 smaller portions (using tablespoons).
9. Place the balls of dough onto a lined baking sheet and flatten each one to form a well in the centre.
10. Divide the mochi dough into equal number portions and place into the centre of each cookie.
11. Using your fingertips, cover the mochi dough as best as you can, making sure they are fully sealed so that the mochi can't escape whilst baking.
12. Bake these cookies at 160c for 15 minutes.
13. Let these cookies cool slightly before serving warm.
Does the thought of making mochi sound daunting, time consuming and laborious? No worries, I've got just the recipe for you - with just 3 main ingredients you can cook up mochi in just 2 minutes! Here's how:
Yields 6-8 mochi balls depending on the size you make them
Ingredients
1/2 cup of glutinous rice flour,
100g glutinous rice flour,
40g sugar,
145ml water,
PEANUT FILLING
1/4 cup ground peanuts,
2 tbs powdered sugar,
dirzzle of water
Method
1. Pan fry the 1/2 cup of glutinous rice flour on medium heat for 5 minutes until fragrant
2. Pour into a bowl to set aside and to let cool completely.
3. In a microwave-safe bowl, mix together the 100g of glutinous rice flour with the sugar and water until smooth and lump-free.
4. Microwave in one minute intervals for a total of 2 minutes, stirring after each minute. You may need to cook it for 1-2 munites longer depending on your microwave power. The resulting dough should be sticky and translucent.
5. Once cooked, cover and then set aside to cool completely.
6. Feel free to fill with whatever filling you like e.g. red bean paste/ice cream but today I will be teaching you how to create a delicious peanut filling.
Mix together the ground peanuts and powdered sugar until well combined.
7. Mix in a drizzle of water until a crumb-like consistency is formed. Add a little at a time - it is better to add less than to add too much whereby a paste is formed.
8. Liberally flour your work surface with the cooked flour. Place the cooled mochi dough on top, toss it over so it is covered in flour and then flatten into ~4mm thickness.
9. Cut out tablespoon portions of dough using a dough scraper.
10. With each portion, shape into a flat circle with a thick centre and thin edges.
11. Add a heaped teaspoon of the penaut filling before sealing the mochi by folding from the centre in and pinching together so it does not leak out.
12. Place onto a flattened cupcake case and serve.
I love this recipe so much as this relates back to my childhood eating this as a treat. The crunch peanut filling really compliments the soft, yet slightly chewy and sweet mochi. I really hope that you give this recipe a try as it is really easy and you will have a lot of fun making this (and eating them!)
Peanut Mochi | Recipe - Yields: 8 mochi balls
INGREDIENTS
1/2 cup of glutinous rice flour,
125g of glutinous rice flour,
40g of sugar,
250ml of coconut milk
1/4 cup of ground peanuts,
2 tbs of powdered sugar,
a splash of water
METHOD
1. In a large frying pan, fry the 1/2 cup of glutinous flour for around 5 minutes until it turns fragrant and is well cooked through. Stir constantly with a spatula to ensure the flour does not burn.
2. Pour the flour into a bowl to cool and then set aside.
3. In a large mixing bowl, whisk together the 125g of glutinous rice flour with the sugar until well combined. Then whisk in the coconut milk and mix until completely smooth.
4. Spray/grease a heat-proof pan/bowl liberally with cooking oil/spray. Pour the mochi batter and place in a steamer to steam for 35 minutes on medium heat.
*Everyone's heat source and strength is different so the cooking time varies.
How do I know when the mochi is done? It should turn opaque and become gelatinous and dough-like when poked with a chopstick. Make sure that there are no spots of raw batter.
Which steaming method did I use? I placed the heatproof bowl directly in a regular pot and poured up to around 1.5 inches of hot water. I then covered with a lid and let steam for the allocated time.
5. Once the mochi is fully cooked through, mix thoroughly to loosen up the dough. Be careful as the bowl may still be hot, so I would advise using a towel to help.
6. Set the mochi aside to cool slightly whilst we make the peanut filling.
7. In a bowl, combine together the ground peanuts and powdered sugar until combined. Drizzle in a tiny bit of water (a bit at a time) until the mixture becomes damp- do not add too much water or else you will form a paste rather than crumbs.
8. Liberally flour your work surface with the pan-fried/cooked glutinous rice flour from earlier.
9. Place the dough on top and coat well with flour. Then, flatten the whole dough until it becomes around 4mm thick.
10. Using a flour scraper, cut out rough tablespoon portions of dough (enough dough to fill a tablespoon measure).
11. Shape into a flat circle where it should have a slightly thicker center, but thin edges for the seal/seam.
12. Add a heaped teaspoon of the peanut filling into the center. Seal the mochi by folding from the center in. Pinch the sides tightly so as to ensure the filling does not leak out.
*Remember to keep the center thick as if it is flattened out too much, the filling may leak out when forming into a ball.
13. Place the balls each into a cupcake liner/case and serve as is. Store at room temperature, covered either in a food-grade plastic box or in a plastic food bag.
* If you are storing these, store in a food-grade plastic container with a tight lid so that they can stay fresh for as long as possible. Ideally consume these within 2 days.
