Thai Tea Mochi Cookies (Print Version)
# Ingredients:
→ Mochi Components
01 -
250g milk
02 -
120g sweet rice flour
03 -
35g white sugar
04 -
15g coconut oil
05 -
Cornstarch for dusting
→ Thai Tea Cookie Dough
06 -
1½ tsp baking powder
07 -
1 tsp kosher salt
08 -
240g plain flour
09 -
160g white sugar
10 -
2½ tbsp finely ground Thai tea
11 -
35g milk
12 -
90g melted unsalted butter
13 -
2 eggs
14 -
1 tsp vanilla
→ Sugar Coat
15 -
Powdered sugar
16 -
Granulated sugar
# Instructions:
01 -
Mix the milk, sweet rice flour, and sugar in a microwave-safe bowl. Wrap with cling film and zap in the microwave for 60 seconds.
02 -
Take it out, give it a fast stir to combine. Cover again and pop it back into the microwave for another minute.
03 -
Stir in the coconut oil while the mochi's still hot. Mix thoroughly, cover it up again, and leave to cool for 10 minutes or more.
04 -
Sprinkle cornstarch over your work surface. Turn out the mochi, knead briefly, then divide it into 12 pieces. Roll each piece in cornstarch so they don’t stick and put them aside.
05 -
Use a grinder or mortar and pestle to turn loose Thai tea into a powder. Sift out any large bits—you need 2½ tablespoons of fine tea.
06 -
Combine the powdered Thai tea with milk in a small bowl. Stir well and let it sit for 5 minutes to soak up flavor.
07 -
In a medium bowl, whisk together the flour, salt, and baking powder. Set it to the side.
08 -
Stir together melted butter and sugar in a big mixing bowl. Add eggs, the Thai tea milk, and vanilla. Mix until smooth.
09 -
Add the dry mix to the wet ingredients, fold gently until combined. Cover and chill the dough for 2 hours or overnight.
10 -
Turn your oven on to 350°F (180°C), then line a baking sheet with parchment paper. Grab two bowls and fill one with granulated sugar and the other with powdered sugar.
11 -
Roll the cookie dough into 12 equal portions (about 45-50g each). Flatten each piece, put a mochi ball in the middle, and pinch to seal it up. Roll into a smooth ball.
12 -
First, roll each stuffed cookie in granulated sugar, then coat it in powdered sugar. Place on the prepared baking sheet with space between them.
13 -
Bake for 12-15 minutes until cracks form on top and the edges get a little golden brown. Let them sit on the sheet for 2 minutes, then move them to a rack to cool fully.
# Notes:
01 -
These cookies combine crunchy and soft—crispy outside, chewy center. The Thai tea and mochi balance the flavors for a fun dessert combo.
02 -
If your dough gets warm while working, stick it back in the fridge for 15-30 minutes before dipping it in sugar.