Mochi Dough Ingredients
- 70g Glutinous rice flour
- 20g Corn starch
- 15g Sugar
- 140g Milk
- 15g Unsalted butter
Mochi Instructions
- Mix all of the dry ingredients until fully incorporated
- Slowly drizzle the milk and stir until the batter is smooth and have no lumps
- Cover the bowl with plastic wrap, poke holes
- Steam for 30 minutes
- While still hot, mix in the butter until fully incorporated, let cool
- Wrap with plastic wrap once cooled and put in the fridge while you work on cookie dough
Cookie Dough Ingredients
- 100g Unsalted butter (room temperature)
- 100g Brown sugar
- 1 Egg (room temperature)
- 180g All purpose flour
- 20g Cocoa powder
- 2g Baking powder
- 50g Chocolate chip
Cookie Dough Instructions
- Mix all the dry ingredients together, set aside
- Cream the butter and sugar until lightened
- Add the egg and mix until smooth
- Add the dry ingredients
- Cover and chill for 30 minutes
Instructions
- Roll the mochi into 10g balls
- Roll 15-20g of cookie dough into balls
- Flatten the cookie dough, fill with mochi and seal
- Top with chocolate chips
- Bake for 12 minutes in preheated 375F oven
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