INGREDIENTS FOR MOCHI
- 70 gms glutinous rice flour
- 20 gms cornstarch
- 15 gms sugar
- 140 gms milk
- 15 gms unsalted butter
INSTRUCTIONS
- Mix together the glutinous rice flour, cornstarch, sugar and milk in a glass bowl. (Do not add the butter yet.)
- Cover the bowl with cling wrap and prick a few holes to allow the steam to escape.
- Steam for 30 minutes.
- Remove from the steamer and immediately add the butter while the mochi is still hot.
- Mix well until the butter is fully incorporated.
- Wrap the mochi again with cling wrap and keep it aside for later use.
INGREDIENTS FOR COOKIES
- 100 gms unsalted butter
- 100 gms brown sugar
- 1 egg
- 180 gms all-purpose flour
- 20 gms cocoa powder
- 2 gms baking powder
- 50 gms chocolate chips
- A pinch of salt
INSTRUCTIONS
- Whisk together the butter and brown sugar until well combined.
- Add the egg and mix well.
- Add the all-purpose flour, baking powder, salt and cocoa powder.
- Mix until a soft cookie dough forms.
- Refrigerate the dough for 30 minutes.
LET’S MAKE THE COOKIES
- Preheat the oven to 190°C.
- Take about 10 gms of mochi and roll it into a small ball.
- Prepare around 20 mochi balls.
- Take a portion of the cookie dough.
- Place a mochi ball in the centre and wrap the dough around it to form a ball.
- Flatten the dough slightly into a cookie shape.
- Press a few chocolate chips onto the top of each cookie.
- Bake at 190°C for 12 minutes.
- Remove from the oven, allow to cool and enjoy.
