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Thai Tea Mochi Crinkle Cookies

Thai Tea Mochi Crinkle Cookies: Chewy Treats with a Twist

Delight in these Thai Tea Mochi Crinkle Cookies, a unique fusion of flavors with a chewy texture that’s sure to impress.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Thai
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi
  • 1 cup Glutinous Rice Flour Essential for mochi; do not substitute with regular flour.
  • 1/4 cup Granulated Sugar Provides sweetness for both the cookie and mochi; adjust to taste.
  • 1/2 cup Milk Using coconut milk enhances the flavor.
For the Cookie Dough
  • 1/4 cup Coconut Oil Adds moisture and richness; unsalted butter is a suitable substitute.
  • 1/4 cup Loose Leaf Thai Tea Delivers the unique flavor; grind into a fine powder for best results.
  • 2 large Eggs Binds all ingredients; for a vegan alternative, try using flax eggs.
  • 1 teaspoon Vanilla Extract Enhances overall taste; optional but highly recommended.
  • 2 cups All-Purpose Flour Provides structure; gluten-free flour can also work.
  • 1 teaspoon Baking Powder Essential for helping the cookies rise; check for freshness.
  • 1/2 teaspoon Kosher Salt Balances the sweetness and elevates flavors; sea salt can also be used.

Equipment

  • microwaveable bowl
  • large mixing bowl
  • Small Saucepan
  • Cookie scoop
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Prepare Mochi Base: In a microwaveable bowl, combine glutinous rice flour, sugar, and milk until smooth. Cover and microwave for 1 minute, stir, then microwave for another minute until slightly translucent.
  2. Incorporate Coconut Oil: Mix in coconut oil until fully incorporated, allow to cool for 10 minutes.
  3. Dust and Divide Mochi: Knead the cooled mochi on a cornstarch-dusted surface, divide into 12 portions, roll into balls, and coat with cornstarch.
  4. Make Thai Tea Infusion: Grind tea leaves, heat milk in a saucepan, steep tea for 10 minutes, strain, and set aside.
  5. Mix Cookie Dough: Whisk together melted coconut oil and sugar, add eggs, vanilla extract, and cooled tea infusion until smooth.
  6. Combine Dry Ingredients: Fold in flour, baking powder, and salt until just combined.
  7. Chill Dough: Cover and refrigerate for at least 2 hours or overnight.
  8. Shape Cookies: Preheat oven to 350°F, portion and flatten dough, place mochi in center and mold around it. Roll in granulated and powdered sugars.
  9. Bake: Arrange on a baking sheet, bake for 12-15 minutes until cracked and edges are golden. Cool on a wire rack.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

For best texture, ensure mochi is not overhandled. Chill the dough well for easier shaping and better flavor.

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