After Dalgona Coffee, Mochi Cookies become the latest trendSo I decided to go ahead and try making Hojicha Mochi Cookies, garnished with chocolate chips and sea salt on top. Mochi cookies are a popular snack/souvenir in Korea, so I hope this homemade version can make you feel like a vacation in Korea again. I normally like my cookies with a crisp edge and soft inside. If you are also one of them, you will enjoy this finished product so much. I also included a tutorial videos on how to knead your mochi in a clean and efficient way.
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[ ʜᴏᴊɪᴄʜᴀ ᴍᴏᴄʜɪ ᴄᴏᴏᴋɪᴇs ] . After dalgona coffee, Mochi cookies become the next latest trend. It is a popular snack/souvenir in Korea, and I guess making these at home will make you feel like a vacation in Korea 😂 anyway, here is my take on this treat - 𝘏𝘰𝘫𝘪𝘤𝘩𝘢 𝘔𝘰𝘤𝘩𝘪 𝘊𝘰𝘰𝘬𝘪𝘦𝘴, garnished with sea salt I got from @dirty_apron and chocolate chips on top 🍪 . I used hojicha powder, bronze this time from @paragontearoom, and it was pungent and has a roasted flavor 😉 Also this mochi recipe that I used for the past years works well even in cookies 😍 an addition of two secret ingredients can make your Mochi last longer (even overnight) and chewier in texture! . ✍🏻 Check out my blog post to see what the two secret ingredients are, as well as the recipe! Link in bio. — #pigoutyvr #sumhomecafe #mochicookies #koreanstyle #hojicha #theparagonway #notsponsored #topfoodnews #nomsmag #vancouverfoodie #vancityeats #dishedvan #curiocityvan #foodietribe #yelpvancouver #fbcigers #crunchvancouver #yvreats #yvrblogger #eatcouver #604eats #districtlocal #foodstyling #narcityvancouver #foodgasm #food52 #麻糬曲奇 #培茶
Hojicha Mochi Cookies
- 120g Unsalted Butter, room temperature
- 40g Brown Sugar
- 40g White Sugar
- 1 Egg
- 1/2 tsp Vanilla Extract
- 120g All Purpose Flour
- 1 tbsp Hojicha Powder
- 1/2 tsp Corn Starch
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 35g Glutinous Rice Flour
- 10g Corn Starch
- 8g Sugar
- 1/4 tsp Vegetable Oil
- 60g Milk/Water
- Semi-Sweet Chocolate Chips
- Sea Salt
- In one bowl, combine all purpose flour, hojicha powder, corn starch, salt, and baking powder. Set aside.
- In a large bowl, whisk the softened unsalted butter until creamy.
- Add the brown and white sugar into the butter and whisk until combined with no lumps. Continue to whisk until it turns creamy, light, and fluffy. This process may take few minutes if you are using an electric mixer.
- In a small ramekin, whisk the egg. Slowly add the egg into the butter mixture. Whisk until combined and no lumps before adding more egg. Otherwise, it can easily cause separation from butter and egg, if you add the egg all at once. Also add the vanilla extract.
- Sift the dry ingredients to the batter gradually – one-third at a time. Mix until it forms a soft dough.
- Use two spoons to form the dough into small balls of 30g each. Place it into a plate or baking pan with parchment paper. Put in the fridge for at least 30 minutes.
- In a bowl, add glutinous rice bowl, corn starch, sugar, and water/milk. Mix well until no clumps.
- Add vegetable oil and mix well.
- Steam the mixture with high heat for 15-20 minutes or until cooked. There should be no liquid floating.
- Use a fork and mix the mochi mixture to break it apart. Put it in the freezer for 5-10 minutes or until lukewarm.
- Once cool down, knead the mochi for 5-10 minutes or until the mochi surface is smooth. This process allows your mochi to have a chewy texture. (Check out my video below on how to knead your dough without directly touching with your hands)
- Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.
- Preheat the oven to 170 °C or 338 °F.
- Take the mochi out from the fridge and sprinkle some glutinous rice flour on it to prevent stickiness. Divide it into portions of 10g each.
- Prepare two plastic wrap. Place the cookie dough onto one, and place another plastic wrap on it (like a sandwich). Flatten the dough. Place the mochi on top, and seal the cookie dough with the aid of the plastic wrap. The cookie dough might get sticky, so it is best to use plastic wrap.
- Line the baking sheet with parchment paper. Place the cookie dough on it.
- Bake for 8 minutes. Then bring the baking sheet out. Decorate with chocolate chips and sprinkle with sea salt on top. Put it back in the oven for another 8 minutes.
- Once it is done, bring them out and leave on the baking sheet for 5-10 minutes, before transferring on to the cooling tray. The mochi might pop out from the dough, but the mochi will “return” to the dough during the cooling process on the baking sheet.
- If you would like to enjoy them overnight, put in the microwave for 10 secs before serving.