Mochi cookies with ube

Name: Mochi cookies with ube
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 9
Cuisine: En
Ingredients: ⅔ cup glutinous rice flour; 1 tbsp + 2 tsp white sugar; ½ cup milk; 2 tsp softened butter; 6 tbsp + 1 tsp melted butter; 2 tbsp + 1 tsp white sugar; ¼ cup brown sugar; 1 pinch salt; 1 egg; 1 tsp vanilla extract; 1⅓ cups + 1 tbsp all-purpose flour; 1 tsp baking powder; 3 tbsp ube powder; optional: ⅓ cup white chocolate chips

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Dessert

Very Easy

1 h 5 m

These mochi cookies with ube are the perfect blend of two textures we love: the soft cookie on the outside and the elastic, melting mochi center on the inside. When baked, the cookie remains soft, while the center becomes slightly chewy, almost addictive. The ube, with its pretty purple color and sweet, slightly vanilla taste, adds an original touch that makes a change from classic cookies. And if you add white chocolate chips, the contrast becomes even more delicious ;)

Materials

spatula
cling film
gloves
baking paper

Preparation

Preparation15 min

Waiting time30 min

Cook time20 min

Mochi dough:
Mix the glutinous rice flour, sugar and milk in a small bowl. Cover with cling film and cut holes in the film before microwaving at 700-800W for 1min30.
Stir again with a spatula, cover with perforated cling film and return to the microwave at 700-800W for 1min.
Add the softened butter and fold in with a spatula. Allow to cool before kneading the dough with your hands (I recommend wearing gloves).
Form 9 equal balls, place on a baking tray lined with baking paper and set aside at room temperature.
Cookie dough:
Mix melted butter, white sugar, brown sugar and salt.
Add the egg and vanilla extract and mix well.
Finally, add the flour, baking powder and ube powder and mix well. You can add white chocolate chips at this point if you like! Place the dough in the fridge for 30 minutes.
Preheat oven to 340°F/170°C. Divide dough into 9 balls. Flatten one ball, then top with a ball of mochi dough.
Cover the entire mochi ball with cookie dough.
Repeat until you have 9 cookies filled with mochi dough.
Bake at 340°F/170°C for 15 to 20 minutes.
And now it's ready!

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FAQ ❓

What is ube and why use it in desserts?

Ube is a purple sweet potato popular in Asia, known for its sweet flavor and vibrant color, adding a unique touch to desserts.

What can I use instead of ube powder?

You can make these cookies with unsweetened cocoa powder or matcha tea powder. We'll give you some ideas for toppings just below ↓

What toppings to add?

You can add toasted hazelnuts on top if you like to decorate and add crunch. You can add chocolate chips for a more melting effect. To accompany the ube powder and matcha tea powder (if you make this version), I recommend using white chocolate chips. To accompany cocoa cookies, you can use the chocolate chips of your choice!

Can I replace glutinous rice flour with another flour?

Glutinous rice flour is essential for the soft texture of mochi.

How long can I keep mochi cookies?

Mochi cookies keep well in an airtight container at room temperature for 2 to 3 days, but they're best eaten fresh (and even better a little warmer ;-) ).

Is it possible to prepare the mochi dough in advance?

Yes, you can prepare the mochi dough in advance and store it in the fridge for a few days before use.

How can I get even softer mochi cookies?

For softer mochi cookies, make sure you knead the mochi dough well and don't overcook the cookies to preserve their tender texture.

Cookware

oven

microwave

Attributes

Keep refrigerated

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Juliette Hess

I’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!

Comments

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Ingredients

Mochi dough:

Cookie dough:

Materials