[RECIPE] Hojicha Mochi Cookies

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.

Hojicha Mochi Cookies / chocolate chips / sea salt
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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

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Hojicha Mochi Cookies

  • Servings: 10-12 pieces
  • Difficulty: Easy
  • Print


    Cookie Dough:
  • 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
  • Mochi:
  • 35g Glutinous Rice Flour
  • 10g Corn Starch
  • 8g Sugar
  • 1/4 tsp Vegetable Oil
  • 60g Milk/Water
  • Garnish:
  • Semi-Sweet Chocolate Chips
  • Sea Salt


    To Prepare Dough:
  1. In one bowl, combine all purpose flour, hojicha powder, corn starch, salt, and baking powder. Set aside.
  2. In a large bowl, whisk the softened unsalted butter until creamy.
  3. 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.
  4. 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.
  5. Sift the dry ingredients to the batter gradually – one-third at a time. Mix until it forms a soft dough.
  6. 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.
  7. To Prepare Mochi:
  8. In a bowl, add glutinous rice bowl, corn starch, sugar, and water/milk. Mix well until no clumps.
  9. Add vegetable oil and mix well.
  10. Steam the mixture with high heat for 15-20 minutes or until cooked. There should be no liquid floating.
  11. Use a fork and mix the mochi mixture to break it apart. Put it in the freezer for 5-10 minutes or until lukewarm.
  12. 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)
  13. Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.
  14. To Assemble:
  15. Preheat the oven to 170 °C or 338 °F.
  16. 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.
  17. 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.
  18. Line the baking sheet with parchment paper. Place the cookie dough on it.
  19. 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.
  20. 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.
  21. If you would like to enjoy them overnight, put in the microwave for 10 secs before serving.

12 Replies to “[RECIPE] Hojicha Mochi Cookies”

    1. You can definitely grind the hojicha tea leaves to powder form, which gives an earthy flavor. But there are also hojicha powder that is sold online, and I used that for this recipe.

  1. Hi there! Someone on ig shared your recipe during quarantine and I’ve been saving it to make some day, today was that day! Just wanted to ask a few questions and hope you can answer them for me. I noticed that when I took out the cookies at the first 8 minute mark to garnish with chocolate chips and sea salt, the cookies had spread out so much, losing its shape, and you can see the obvious mochi in the middle. Then went I took them out after the second 8 minute interval (totally 16 minute cooking time), they looked cooked but the spreading out was already done in the first half. So they turned out looking really flat and thin.

    I did do a few things differently. First, I didn’t pre-divide the cookie dough into 30g balls and chilled them. I did that after I was finishing dividing the mochi (10g) so even though I had chilled the dough for at least 30 minutes, I took out the dough and it was waiting to be divided while I did the mochi first. I also didn’t exactly form the balls into 30g balls. Some were between 25-30g as I thought it would be okay. I also felt like my hands were warm when I was assembling the mochi into the hojicha dough and so by the time I placed the cookie onto the baking sheet, it dough looked just slightly wet and primarily sticky.

    Sorry for the long comment. This was my first time trying your recipe. If you have any thoughts or feedback, I would love to try again. I did try the cookies and the flavour was wonderful. Thank you so much!

    1. Hi Jess, thank you so much for saving my recipe until now ❤️❤️

      So the reason we chill the cookie dough is to mainly allowing the butter inside remains cold. Once the butter becomes too warm, then it can fasten the spreading process.

      When you try to put the Mochi, try to put it as center of the cookie as you can. However, some of mine did show up as well lol the cookie dough size of 30g helps to wrap the mochi more evenly, so it’s probably best to do it as even as possible.

      And yes, the cookie dough is sticky and may be hard to work with. That’s also another reason to freeze them. So I divide them first freeze them, and divide the Mochi. I bring out the dough one at a time, and try to work as fast as possible in this process.

      Lastly, if yourself has an amazing cookie dough recipe, you can definitely use it. You can just add Hojicha powder and mochi in it as well ❤️❤️

      Hope this helps.


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