Ube mochi cookies

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
• plastic wrap
• gloves
• parchment paper

Preparation

• Mochi dough:
  Mix the glutinous rice flour, sugar and milk in a small bowl. Cover with plastic wrap and poke holes in it before microwaving at 700–800 W for 1 minute 30 seconds.
• Stir again with a spatula, cover with perforated plastic wrap and return to the microwave at 700–800 W for 1 minute.
  
• Add the softened butter and incorporate it with a spatula. Allow to cool before kneading the dough with your hands (I recommend wearing gloves).
• Form 9 equal balls (about 23–25 g each), place them on a baking tray lined with parchment 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 the oven to 340°F/170°C. Divide the dough into 9 balls (about 43–46 g each). Flatten one ball, then fill it 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