Espresso Mochi Cookies Recipe

Ingredients

• 80 g glutinous rice flour
• 25 g caster sugar
• 1 teaspoon instant espresso powder
• 100 ml whole milk
• 15 g unsalted butter
• 120 g unsalted butter, softened
• 110 g light brown sugar
• 50 g caster sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 170 g plain flour
• 30 g cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon fine salt
• 60 g milk chocolate, chopped

Method

1. 1

   Whisk the glutinous rice flour, 25 g caster sugar, espresso powder, and milk in a microwave-safe bowl. Cover loosely and microwave for 60 seconds, stir, then microwave in 30-second bursts until thick and translucent.

2. 2

   Stir 15 g butter into the hot mochi. Scrape it onto a lightly buttered plate, cover the surface, and cool. Divide into 12 pieces with buttered hands and roll into balls.

3. 3

   Beat the softened butter, brown sugar, and remaining caster sugar until smooth. Beat in the egg and vanilla.

4. 4

   Whisk the plain flour, cocoa, bicarbonate of soda, and salt, then mix them into the butter mixture. Fold in the chopped chocolate and chill for 20 minutes.

5. 5

   Heat the oven to 180 C, or 160 C fan, and line two baking sheets. Divide the cookie dough into 12 portions, flatten each, wrap it around one mochi ball, and seal completely.

6. 6

   Space the cookies well apart and bake for 10 to 12 minutes, until the edges are set but the centers remain soft. Cool on the sheets for 10 minutes before moving to a rack.