Soft Thai Tea Mochi Crinkle Cookies (Print version)

Fragrant Thai tea crinkle cookies wrapped around soft, stretchy mochi centers and rolled in powdered sugar.

# Ingredients:

For the mochi filling

01 - 1 cup (120 g) glutinous rice flour, also called sweet rice flour
02 - 1/4 cup (50 g) granulated sugar
03 - 3/4 cup (180 ml) whole milk
04 - 1 tablespoon coconut oil
05 - 2 tablespoons cornstarch, for dusting

For the Thai tea dough

06 - 3 tablespoons Thai tea mix, ground fine and sifted
07 - 1/4 cup (60 ml) whole milk, warm
08 - 1 3/4 cups (220 g) all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon fine salt
11 - 1/2 cup (113 g) unsalted butter, melted and cooled
12 - 3/4 cup (150 g) granulated sugar
13 - 2 large eggs
14 - 1 teaspoon vanilla extract

For coating

15 - 1/4 cup (50 g) granulated sugar
16 - 1/2 cup (60 g) powdered sugar, sifted

# Instructions:

01 - Whisk glutinous rice flour, sugar, and milk in a microwave-safe bowl. Cover loosely and microwave for 1 minute, stir well, then microwave in 30-second bursts until thick, glossy, and stretchy.
02 - Stir coconut oil into the hot mochi. Cool for 10 minutes, then turn onto a cornstarch-dusted surface and divide into 12 small pieces. Keep covered while you make the dough.
03 - Stir the ground Thai tea into warm milk and let it steep for 10 minutes. Strain through a fine sieve if the mixture looks gritty.
04 - Whisk flour, baking powder, and salt in a bowl. In a second bowl, mix melted butter, sugar, eggs, vanilla, and Thai tea milk, then fold in the dry ingredients just until combined.
05 - Cover and chill the dough for at least 2 hours, or until firm enough to scoop and wrap around the mochi without sticking heavily to your hands.
06 - Heat the oven to 350°F (175°C) and line baking sheets with parchment. Divide dough into 12 portions, flatten each one, wrap around a mochi piece, seal well, then roll in granulated sugar and powdered sugar.
07 - Place cookies 2 inches apart and bake for 12-14 minutes, until puffed and cracked with set edges. Cool on the sheet for 5 minutes before moving to a rack.

# Good to know:

01 - Best eaten the day they are baked while the mochi centers are soft.
02 - Rewarm leftover cookies for 5-8 seconds to soften the mochi.
03 - Chill time is included in prep time.

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