The only thing better than a cheese pull is a mochi pull. These Matcha Mochi cookies combine the soft gooey goodness of mochi, with the delicate crumb of a matcha cookie and the classic pairing with adzuki (red bean).
Recipe makes 12 cookies
INGREDIENTS
For the mochi:
1/2 cup glutinous rice flour
1 tbsp corn starch
1/2 tsp sugar
1 cup milk
1 tbsp butter
For the matcha cookie:
1 1/2 cup all-purpose flour
2 tbsp matcha
1/4 cup granulated sugar
1/4 cup dark brown sugar
6 tbsp unsalted butter (room temperature)
1/2 tsp vanilla extract
1/2 tsp salt
1/4 tsp baking soda
Optional: 1/4 cup white chocolate chips
METHOD
Make the mochi:
- Combine all the dry ingredients together in a heat proof bowl and then mix in the milk. Mix together until fully combined.
- Cover tightly with plastic wrap and puncture several times with a toothpick.
- Microwave in 30 second intervals stirring a little each time until the a sticky mochi dough forms. This will take approx. 3-4 times.
- Divide the butter into small pieces so it’s easier to melt and fold it into the mochi dough.
- Set the dough aside in the fridge while you prepare the cookie dough.
Make the cookie dough:
- Preheat the oven to 350F.
- Cream the butter and sugar together until smooth. Then mix in the egg and vanilla extract until well combined.
- Sift in the flour, matcha powder, salt and baking soda. Fold together until a solid dough forms.
Assembling:
✨TIP✨ Before you even begin to attempt at assembling your cookie, either use water or oil to lubricate your hands. This will keep the mochi and adzuki paste from sticking to your fingers too much. I would highly advise keeping a small ramekin of water or oil nearby to reapply regularly. I prefer to use water, but either will work.
- Prepare a dish for the mochi balls you will be making with a thin layer of oil or cornstarch (either work fine).
- Take about a blueberry size amount of the adzuki paste and roll into a small ball. Then take slightly more of the mochi dough and cover the adzuki ball with the mochi. Do this 12 times to make the filling for 12 cookies (there will be a bit of mochi leftover… you could just enjoy this one its own or how I like to eat it – with ice cream; or simply make half the recipe).
- Now take about 1 oz. or 1 tablespoon full of the matcha cookie dough, roll into a ball and flatten into a circle about 2 1/2″ – 3″ in diameter. Place one of the adzuki-filled mochi balls in the centre of the dough and pinch the ends of the dough together creating a larger ball. Repeat for each cookie.
- Optional: Top with a few white chocolate chips per cookie. Adding sesame seeds to the cookies is a nice touch as well, and very aromatic.
- Place on a parchment-lined baking tray and bake for ~13 mins. These cookies don’t really spread during baking, so you don’t have to worry about keeping too much space between the cookies.
ET VOILA! Enjoy these ooey gooey adzuki matcha cookies!
Watch the tutorial on TikTok!
dori mori bakery 