It’s a double chocolate cookie stuffed with chewy mochi. In Korea there’s a super popular store bought cookie that’s called Cheongwoo Choco Chip. Yes, mochi and chocolate chip cookies, together forever! What is a mochi cookie?īefore we get into it, maybe you’re wondering, what the heck is a mochi cookie? It’s a cookie stuffed with mochi, simple as that. Pick up the mochi circle with no-bake cookie filling and gently drape the mochi dough over the no-bake cookie filling.If you love cookies and you love mochi, let me introduce you to the most epic cookie you will ever eat: mochi stuffed chocolate chip cookies. With a food brush, wet the outside of the dough with water. Place a prepared no-bake cookie filling in the middle of a mochi circle.
Take a large biscuit cutter (around 3.5") and cut circles out of the rolled mochi dough. These round biscuit and cookie cutters come in handy when you're trying to make uniform and beautiful looking desserts and dishes. Give a generous sprinkle of potato starch on top of the mochi dough. Once the mochi dough has cooled, scrape out the dough onto the starched work surface. Lightly wet your rolling pin with water, then coat with potato starch and rub it into the pin.
MOCHI COOKIES INSTALL
If you have the adjustable Fox Run Rolling Pin, select and install the 1/4" thickness gauge. Place a silicone baking mat on the counter and generously dust with potato starch. Mochi is very sticky - this is why a non-stick surface like a silicone baking mat really comes in handy.
While mochi dough is cooling, prepare your rolling surface. Let it sit for at least 10-15 minutes before handling. Then remove the mochi dough from the microwave and carefully uncover. Recover the bowl and repeat the microwave and mixing process twice more but microwaving the mochi for only 45 seconds each round. Give the mochi dough a good mix - you may see lumps of unmixed ingredients but that's okay. Carefully remove the bowl and lift up the plastic wrap (caution: hot steam will escape). In a large microwave-safe glass bowl, add sweet rice flour, sugar, and water. Red Mochi Dough: Replace water with pomegranate juiceĬhocolate Mochi Dough: Add 1 Tbsp Cocoa PowderĬhef Note: You may double the above recipe or make two batches of different flavor/color mochi dough. Green Mochi Dough: Add 1 Tbsp of matcha powder Try adding a tablespoon of flavorful powder like cocoa powder to make chocolate mochi. Try replacing the water with a favorite colored juice or coconut milk. The plain mochi dough recipe can be changed easily! You can make colorful and flavorful mochi by swapping out ingredients or adding flavors. Potato Starch or Corn Starch, for dusting Now you're ready for mochi!ġ Cup Sweet Rice Flour (also known as glutinous rice flour) Roll out into small balls, about the size of a ping pong ball, for all of the snickerdoodle filling. If it's too sticky, add more almond flour and pulse if it's too dry, add in a tbsp of water at a time. You may have to scrape the sides down a couple of times so all of the dates are finely chopped.Īdd in almond flour, cinnamon, and vanilla then pulse until the dough is combined. In a food processor, add dates and cashew butter. Set eggnog balls on a cookie tray and set in the refrigerator to firm up. Take a portion of the eggnog filling and roll into a ball - you'll want each ball to be about the size of a ping pong ball. Make sure to scrape down the sides of the bowl with a rubber spatula and turn mixer on once more to ensure everything is properly mixed. Repeat this process with the almond flour adding 1/2 cup at a time with the mixer on a low speed until all ingredients are combined.
Add powdered sugar 1/4 cup at a time with the mixer on a low speed. Add eggnog, vanilla, and nutmeg, then mix. In a stand mixer, add butter to the mixing bowl and beat until creamy.
0 kommentar(er)
