COOKIE MEETS MOCHI: THE ULTIMATE COMBO
As a cookie and mochi lover, adding chocolate chips to chocolate cookies just isn’t enough — so let’s stuff them with mochi! These soft, chewy cookies are gluten-free and vegan, so everyone can enjoy them!
These mochi-stuffed cookies are crispy on the edges and not just soft on the inside, but BOUNCY and STRETCHY! After tasting the first batch, I truly felt that creating a gluten-free and vegan version of this popular dessert was one of the best things I’ve ever done! They were absolutely incredible!
WHAT IS MOCHI?
Mochi (もち) is a traditional Japanese dessert made with mochigome (glutinous rice/sweet rice) or shiratamako/mochiko (Japanese glutinous rice flour/sweet rice flour). The texture is soft, bouncy, and stretchy. While you may have seen people using a big wooden mallet to pound steamed glutinous rice into mochi, it’s surprisingly easy to make at home!
In Hong Kong, we have a similar treat called Lo Mai Chi (糯米糍), which is also a type of glutinous rice cake. In Taiwan it’s called Mashu (麻糬) — they’re essentially the same thing. Lo Mai Chi and mochi are made with different types of glutinous rice flour, so their textures differ — Lo Mai Chi is much stickier and chewier. Lo Mai Chi is often coated with grated coconut and filled with red bean paste, crumbled peanuts, black sesame seed paste, or even fruits like mango, durian, and strawberry. Lo Mai Chi with black sesame seed paste was my childhood favorite, and I’ve added it to my to-make list!
HOW TO MAKE MOCHI
Before making the mochi, the cookie dough should already be chilling in the refrigerator. In a medium mixing bowl, whisk together shiratamako (Japanese glutinous rice flour) and cane sugar. Pour in the water and mix until combined. Steam for 10 minutes over medium heat until the batter becomes solid.
Dust a non-stick work surface generously with cornstarch. Use a scraper to transfer the mochi to the surface. Once cool enough to handle, dust with more cornstarch. Cut into 20 equal portions and get ready to wrap them with flattened cookie dough rounds.
SUBSTITUTIONS
Shiratamako isn’t available everywhere, though it gives the best results. Here are some notes on substitutes:
MOCHIKO
Mochiko is a possible substitute for shiratamako. Both flours are made from short-grain glutinous rice, but they’re produced differently, so the texture varies slightly. Mochiko is less absorbent and makes mochi gooier and less elastic. For US measurement, replace 1 cup shiratamako with 1 cup mochiko; for metric, replace 130 grams shiratamako with 150 grams mochiko. Note that mochi made with mochiko becomes denser if not served right away.
NON-JAPANESE GLUTINOUS RICE FLOUR
I’ve tried using a non-Japanese glutinous rice flour (a Thai brand) to make mochi. The texture was completely different from shiratamako — much stickier and chewier, and quite difficult to work with for mochi cookies. Some people also say the mochi gets harder once it cools down or is chilled. To maintain softness, I added dairy milk instead of water and a bit of olive oil with the flour, which prevented it from getting dense after chilling. That said, shiratamako cannot be directly substituted with other glutinous rice flour in this recipe — it won’t work the same way.
HOW TO STORE
These cookies are best served the same day, since the mochi texture changes over time. If you can’t finish them all, store in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) for 3 to 5 minutes to soften the mochi center again.
