Mochi cookies with ube

Ingredients

Mochi dough:

• ⅔ cup glutinous rice flour
• 1 tbsp + 2 tsp white sugar
• ½ cup milk
• 2 tsp softened butter

Cookie dough:

• 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

Materials

• spatula
• cling film
• gloves
• baking paper

Preparation

• 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!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe