Description
Delightful Thai tea mochi crinkle cookies blend cultural flavors with classic dessert textures. Powdered sugar coating and chewy mochi interior create an irresistible sweet treat you’ll crave again and again.
Ingredients
Scale
Mochi Ingredients:
- 120 grams (4.2 ounces) glutinous rice flour
- 35 grams (1.2 ounces) granulated sugar
- 250 grams (8.8 ounces) milk
- 15 grams (0.5 ounces) coconut oil
- Cornstarch (for coating)
Thai Tea Cookie Base Ingredients:
- 240 grams (8.5 ounces) all-purpose flour
- 160 grams (5.6 ounces) granulated sugar
- 90 grams (3.2 ounces) unsalted butter, melted
- 2 eggs
- 212 tablespoons (10.6 tablespoons) Thai tea, ground to a fine powder
- 35 grams (1.2 ounces) milk
Finishing Ingredients:
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- Granulated sugar (for coating)
- Powdered sugar (for coating)
Instructions
- Craft mochi base by blending glutinous rice flour, sugar, and milk in a microwave-safe bowl. Cover and heat for 1 minute, then stir thoroughly.
- Return mixture to microwave, heat for another minute. Quickly incorporate coconut oil into hot mixture and allow to cool for 10 minutes.
- Dust work surface with cornstarch. Transfer cooled mochi, knead briefly, and divide into 12 equal portions. Coat each piece with cornstarch to prevent adhesion.
- Transform Thai tea leaves into fine powder using spice grinder or food processor. Sift to remove larger particles, ensuring smooth texture.
- Combine ground Thai tea with milk, steeping for 5 minutes to develop intense flavor profile.
- Whisk dry ingredients (flour, baking powder, salt) in a medium bowl, creating a uniform mixture.
- In a separate large bowl, blend melted butter and granulated sugar. Incorporate eggs, vanilla extract, and infused Thai tea milk until smooth.
- Gently fold dry ingredients into wet mixture, mixing until just combined. Refrigerate dough for minimum 2 hours.
- Preheat oven to 350F. Line baking sheet with parchment paper. Prepare separate bowls with granulated and powdered sugar.
- Divide chilled dough into 12 equal portions. Flatten each piece, center a mochi portion, then carefully enclose and shape into smooth balls.
- Roll each cookie ball first in granulated sugar, then coat with powdered sugar for classic crinkle appearance.
- Arrange cookies on prepared baking sheet, spacing 1-1.5 inches apart. Bake 12-15 minutes until tops crack and edges brown slightly.
- Allow cookies to rest on baking sheet for 2 minutes, then transfer to wire rack for complete cooling.
Notes
- Customize tea intensity by adjusting ground Thai tea amount for stronger or milder flavor profiles.
- Chill dough thoroughly to prevent spreading and ensure perfect crinkle texture during baking.
- Use fresh, high-quality glutinous rice flour for softer, more authentic mochi center.
- Prevent sticky mochi by keeping hands and work surface lightly dusted with cornstarch during shaping.
- Prep Time: 2 hours 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 24
- Calories: 151
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 31 mg