Thai Tea Mochi Crinkle Cookies (Print Version)
# Ingredients:
→ For the Mochi
01 -
120g glutinous rice flour
02 -
35g granulated sugar
03 -
250g milk
04 -
15g coconut oil
05 -
Cornstarch, for coating
→ For the Thai Tea Cookies
06 -
2½ tbsp Thai tea, ground to a fine powder
07 -
35g milk
08 -
240g all-purpose flour
09 -
1½ tsp baking powder
10 -
1 tsp kosher salt
11 -
90g unsalted butter, melted
12 -
160g granulated sugar
13 -
2 eggs
14 -
1 tsp vanilla extract
→ For Coating
15 -
Granulated sugar
16 -
Powdered sugar
# Instructions:
01 -
In a microwaveable bowl, combine glutinous rice flour, sugar, and milk. Cover with plastic wrap and microwave for 1 minute.
02 -
Remove the bowl and stir the mixture quickly to incorporate any liquid. Cover again and microwave for another minute.
03 -
Add the coconut oil to the hot mochi and mix well. Cover and set aside to cool for at least 10 minutes.
04 -
Lightly dust a work surface with cornstarch. Transfer the cooled mochi to the surface, knead briefly, and divide into 12 equal portions. Coat each piece with a little cornstarch to prevent sticking and set aside.
05 -
Grind loose leaf Thai tea into a fine powder using a spice grinder, food processor, or mortar and pestle. Sift through a sieve to remove larger particles. You should have 2½ tablespoons of finely ground tea.
06 -
In a small bowl, combine the ground Thai tea with 35g milk and mix thoroughly. Let it steep for at least 5 minutes to infuse the flavors.
07 -
In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
08 -
In a large bowl, combine the melted butter and granulated sugar until well mixed. Add the eggs, vanilla extract, and Thai tea milk mixture, stirring until thoroughly combined.
09 -
Fold the dry ingredient mixture into the wet ingredients, mixing just until combined with no visible flour pockets. Cover the dough and refrigerate for at least 2 hours or overnight.
10 -
When ready to bake, preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper. Place granulated sugar in one small bowl and powdered sugar in another.
11 -
Divide the chilled cookie dough into 12 equal portions (about 45-50g or 2 tablespoons each). Flatten each portion, place a piece of mochi in the center, then carefully fold and pinch the edges to completely enclose the mochi. Roll gently between your palms to form a smooth ball.
12 -
Roll each filled cookie ball first in granulated sugar to coat completely, then roll in powdered sugar for a second coating. Place the cookies on the prepared baking sheet about 1-1.5 inches apart.
13 -
Bake for 12-15 minutes, or until the tops develop cracks and the bottom edges begin to brown. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
These unique cookies feature a crisp exterior with a chewy mochi center, flavored with fragrant Thai tea for a dessert that combines Thai and Japanese influences.
02 -
If the cookie dough becomes too warm while you're working with it, return the uncoated dough balls to the refrigerator for 15-30 minutes before continuing with the sugar coating process.