Thai Tea Mochi Cookies (Print Version)
# Ingredients:
→ Mochi Base
01 -
250g of milk
02 -
120g glutinous rice flour
03 -
35g white sugar
04 -
Cornstarch for dusting
05 -
15g coconut oil
→ Dough for Thai Tea Cookies
06 -
1½ tsp of baking powder
07 -
2 eggs
08 -
90g melted unsalted butter
09 -
160g sugar
10 -
240g plain flour
11 -
35g milk
12 -
2½ tbsp finely ground Thai tea leaves
13 -
1 tsp table salt
14 -
1 tsp vanilla essence
→ Sugar Coating
15 -
Icing sugar
16 -
Granulated sugar
# Instructions:
01 -
In a microwaveable mixing bowl, stir together the rice flour, sugar, and milk. Use plastic wrap to cover before heating for 60 seconds.
02 -
Take the bowl out and stir the contents briskly to mix any remaining liquid. Cover again and heat once more for 1 minute.
03 -
Mix in the coconut oil while the mochi is warm until smooth. Cover up and put aside to let it rest for at least 10 minutes.
04 -
Sprinkle your work area lightly with cornstarch. Once cool, turn the mochi out, knead it quickly, and divide it into 12 equal parts. Coat each part with cornstarch and save them for later.
05 -
Use a mortar and pestle, spice grinder, or food processor to crush the tea into a finely powdered texture. Pass it through a sieve to remove bigger bits. You’ll need about 2½ tbsp of the fine powder.
06 -
Add the crushed tea to 35g of milk in a bowl. Mix well and let it soak for a minimum of 5 minutes.
07 -
Mix up the flour, salt, and baking powder in a medium-sized bowl. Set it aside for later.
08 -
In a large bowl, beat together the melted butter and sugar. Add the eggs, vanilla, and the milk-tea mixture. Stir until smooth.
09 -
Fold the dry mix into the wet one until just incorporated—no need to overdo it. Cover and chill the dough in the fridge for 2 hours, or overnight if you’ve got more time.
10 -
Preheat your oven to 350°F (180°C). Lay some parchment paper on a baking tray, and set up two small bowls: one with granulated sugar, one with icing sugar.
11 -
Take the cookie dough and divide it into 12 equal-sized lumps (about 45-50g per piece). Flatten each one slightly, pop a mochi piece in the middle, and fold the dough up to fully cover it. Roll to smooth out.
12 -
Coat each dough ball first in granulated sugar, then give it another coating with a layer of powdered sugar. Put them on the lined tray, leaving about 1-1.5 inches of space between.
13 -
Bake for 12-15 minutes, until the tops crack and the edges look golden. Leave them on the hot tray for 2 minutes, then transfer to a cooling rack.
# Notes:
01 -
These treats pair the crisp and flaky texture of cookies with a soft, chewy mochi middle. The Thai tea gives them a bold, aromatic flavor inspired by a mix of two cuisines.
02 -
If shaping the cookies takes time and the dough gets too soft, pop it back into the fridge for 15-30 minutes before adding the sugar coatings.