Thai Tea Mochi Crinkle Cookies (Printable Version)
Soft cookies with a crackled sugar crust and a stretchy mochi center infused with fragrant Thai tea.
# Ingredients:
→ Mochi Filling
01 -
120 g glutinous rice flour
02 -
16 g cornstarch
03 -
50 g granulated sugar
04 -
15 ml coconut oil
05 -
180 ml whole milk
→ Thai Tea Infusion
06 -
3 tbsp loose Thai tea leaves
07 -
80 ml whole milk
08 -
2 tbsp granulated sugar
→ Cookie Dough
09 -
220 g all-purpose flour
10 -
6 g baking powder
11 -
3 g fine salt
12 -
115 g unsalted butter, melted
13 -
200 g granulated sugar
14 -
1 large egg
15 -
5 ml vanilla extract
16 -
80 ml Thai tea infused milk (prepared as above)
→ Coating
17 -
Granulated sugar for rolling
18 -
Powdered sugar for rolling
19 -
Cornstarch for dusting
# Steps:
01 -
In a microwave-safe bowl, combine glutinous rice flour, cornstarch, sugar, coconut oil, and milk. Microwave on high in 30-second intervals, stirring between, until the mixture becomes translucent and sticky, approximately 1.5-2 minutes total.
02 -
Dust a clean surface with cornstarch, transfer the mochi mixture onto it, and allow to cool. Divide the mochi into 12 equal portions and shape into balls.
03 -
Grind loose Thai tea leaves into a fine powder using a spice grinder or mortar and pestle. Sift to remove coarse particles.
04 -
Heat milk gently until warm, add Thai tea powder, and steep for 10 minutes. Strain through a fine sieve and discard solids.
05 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
06 -
In a separate bowl, whisk melted butter, sugar, egg, vanilla extract, and infused milk until smooth.
07 -
Gradually mix dry ingredients into wet ingredients until just incorporated, avoiding overmixing. Cover and chill the dough for a minimum of 2 hours.
08 -
Preheat oven to 175°C. Flatten a dough portion in your hand, place one mochi ball inside, then seal completely. Roll the stuffed dough ball first in granulated sugar, then in powdered sugar, ensuring full coverage.
09 -
Arrange coated cookies on a parchment-lined baking sheet, spaced evenly. Bake for 11-13 minutes or until edges are set but centers remain soft. Allow to cool slightly before serving.
# Notes:
01 -
Keep mochi filling covered during assembly to prevent hardening. Use chilled dough and double sugar coating to achieve signature crinkles. Best enjoyed same day as baking to maintain chewy mochi texture.