Matcha Mochi Cookies (Print Version)

# Ingredients:

→ Mochi

01 - 80 g glutinous rice flour
02 - 40 g granulated sugar
03 - 135 mL water
04 - 2 teaspoons cornstarch

→ Matcha Cookies

05 - 180 g all-purpose flour
06 - 1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
07 - 1 tablespoon milk powder
08 - ½ teaspoon salt
09 - ½ teaspoon baking soda
10 - ½ teaspoon baking powder
11 - 115 g unsalted butter, softened to room temperature
12 - 150 g granulated sugar
13 - 1 large egg, room temperature
14 - 1 teaspoon vanilla extract
15 - 100 g white chocolate, roughly chopped

# Instructions:

01 - In a small bowl, combine glutinous rice flour, sugar, and water. Minor lumps are acceptable. Microwave for 1 minute, stir, microwave for another minute, stir again, then microwave for 30 seconds more. Stir until the mixture becomes sticky and bouncy in texture.
02 - Lightly dust a work surface with cornstarch. Transfer the mochi onto the surface and coat all sides with cornstarch. Allow to cool slightly until safe to handle, then divide into 10 equal pieces, ensuring each piece is coated with cornstarch to prevent sticking. Set aside to cool completely before use.
03 - Line a baking sheet with parchment paper and set aside.
04 - In a medium bowl, whisk together flour, matcha powder, milk powder, salt, baking soda, and baking powder. Set aside.
05 - In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter on medium speed until creamy. Add sugar and continue beating until light and fluffy, approximately 3 minutes. Incorporate egg and vanilla extract, mixing on low speed until combined.
06 - Add the flour mixture to the butter mixture, mixing on low speed until just partially combined with some visible flour patches. Add most of the chopped white chocolate, reserving a small portion for topping. Fold the mixture together with a spatula until just combined.
07 - Using a 4-tablespoon (60mL) ice cream scoop, portion the dough into balls and place on the lined baking sheet. Refrigerate for at least 1 hour or until firm.
08 - Preheat the oven to 180°C (350°F).
09 - Press your thumb into the center of each chilled dough ball to create a depression. Place a piece of mochi in the middle and wrap the dough around it, forming a ball. Arrange on the lined baking sheet, leaving at least 5 cm between each cookie to allow for spreading.
10 - Bake for 12-14 minutes or until the edges are set but centers remain soft. Approximately 1-2 minutes before completion, press remaining white chocolate pieces onto the tops of cookies. Allow cookies to cool on the baking sheet for 10-15 minutes before carefully transferring to a wire rack to cool completely.

# Notes:

01 - Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
02 - When working with mochi, keep hands and surfaces well-dusted with cornstarch to prevent sticking.

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