Matcha Mochi Cookie
Experience the perfect contrast of textures: a buttery, earthy Matcha exterior with a soft, stretchy mochi centre. These cookies are a delightful treat that pairs perfectly with your afternoon tea.
Ingredients (Makes 10 Cookies)
Lee Cheung Ho Cake Flour: 150g
Matcha Powder: 10g
Unsalted Butter: 100g (softened at room temperature)
Caster Sugar: 40g
Egg: 30g (whisked)
Mochi: 100g (pre-made using Mochi Bread Premix)
👉🏻How to make Mochi Balls with Mochi Ball Premix
Dried Cranberries: To taste (for topping)
Method
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Cream Butter & Sugar: In a large bowl, beat the softened unsalted butter and sugar together until the mixture is pale and fluffy.
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Mix Egg: Gradually add the whisked egg, beating well until fully combined.
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Combine Dry Ingredients: Sift in the cake flour and matcha powder. Mix gently until a smooth green dough forms.
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Portion the Dough: Divide the matcha dough into 10 equal portions (approx. 30g each) and roll them into balls.
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Prep the Mochi: Divide your prepared mochi into 10 portions (approx. 10g each).
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The Filling: Flatten a matcha dough ball, place a piece of mochi in the centre, and wrap the dough around it. Pinch the edges to seal completely.
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Shape & Top: Place the cookies on a lined baking tray and flatten them slightly. Top each cookie with dried cranberries.
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Bake: Place in a preheated oven at 170°C (fan-forced). Bake on the middle-lower rack for approximately 20 minutes.
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Cool: Remove from the oven and allow to cool on a wire rack.
Pro Tips
For the best "mochi-pull" (stretchy effect), enjoy these cookies while they are still warm!
Use a kitchen scale to weigh your portions; this ensures every cookie bakes evenly.
