Thai Tea Mochi Crinkle Cookies Recipe

Introduction

Thai Tea Mochi Crinkle Cookies offer a unique twist with chewy mochi centers and fragrant Thai tea flavors. These cookies are delightfully soft on the inside, slightly crisp outside, and perfect for anyone looking to try an Asian-inspired treat.

Ingredients

• 120 grams glutinous rice flour
• 35 grams granulated sugar
• 250 grams milk
• 15 grams coconut oil
• Cornstarch (for coating)
• 2 ½ tbsp Thai tea leaves (ground)
• 35 grams milk
• 240 grams all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp kosher salt
• 90 grams unsalted butter (melted)
• 160 grams granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• Granulated sugar (for coating)
• Powdered sugar (for coating)

Instructions

1. Step 1: Mix the mochi base by combining glutinous rice flour, 35 grams granulated sugar, and 250 grams milk in a microwaveable bowl. Cover with plastic wrap and microwave for 1 minute.
2. Step 2: Stir the mochi mixture to evenly disperse the liquid. Cover and microwave for another 1 minute.
3. Step 3: Remove from microwave, add coconut oil to the hot mochi, and mix well. Cover and let cool for at least 10 minutes.
4. Step 4: Lightly dust a surface with cornstarch. Knead and stretch the mochi dough on it, then divide into 12 equal portions. Coat each portion with cornstarch and set aside.
5. Step 5: Grind the loose leaf Thai tea into a fine powder using a spice grinder or mortar and pestle. Sift to remove larger particles to ensure 2 ½ tablespoons of tea powder.
6. Step 6: Combine the ground tea with 35 grams milk in a small bowl and let sit for at least 5 minutes.
7. Step 7: In a medium bowl, mix all-purpose flour, baking powder, and kosher salt. Set aside.
8. Step 8: In a large bowl, blend melted butter and 160 grams granulated sugar. Add eggs, vanilla extract, and Thai tea milk mixture; mix well.
9. Step 9: Fold the dry ingredients into the wet ingredients just until combined. Cover and chill the dough for at least 2 hours or overnight.
10. Step 10: Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
11. Step 11: Prepare two small bowls with granulated sugar and powdered sugar for coating.
12. Step 12: Divide chilled dough into 12 balls (about 45-50 grams each). Flatten each ball, place a mochi piece in the center, then carefully pinch edges to seal and reshape into balls.
13. Step 13: Roll each ball first in granulated sugar, then in powdered sugar. Arrange cookies 1 to 1.5 inches apart on the lined baking sheet. Refrigerate any remaining uncoated dough.
14. Step 14: Bake cookies for 12 to 15 minutes until tops crack and edges turn lightly brown. Let cool on the pan for 2 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use a fine sieve to sift the ground Thai tea to ensure no coarse bits affect the texture.
• If you can’t find Thai tea leaves, substitute with strong brewed black tea powder for similar flavor.
• Chilling the dough overnight helps develop better flavor and prevents spreading during baking.
• To make these cookies vegan, try substituting eggs with flax eggs and use dairy-free milk and butter alternatives.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. To refresh, warm gently in a low oven or microwave for a few seconds to soften the mochi center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is mochi and why is it used in these cookies?

Mochi is a chewy dough made from glutinous rice flour that adds a soft, sticky texture inside the cookies, providing a delightful contrast to the crumbly exterior.

Can I prepare the dough ahead of time?

Yes, the dough benefits from chilling for at least 2 hours or overnight, which helps the flavors meld and improves the cookie’s texture during baking.

Thai Tea Mochi Crinkle Cookies Recipe

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★★★★★

4.6 from 78 reviews

These Thai Tea Mochi Crinkle Cookies combine the chewy, glutinous texture of mochi with the fragrant, spiced flavor of Thai tea-infused cookie dough. Each cookie features a soft mochi center enveloped in a crinkled, sugar-coated exterior for a delightful contrast in texture and taste. Perfect for a unique dessert that blends traditional Thai flavors with a modern twist.

• Author: Kai
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Mochi Base

• 120 grams glutinous rice flour
• 35 grams granulated sugar
• 250 grams milk
• 15 grams coconut oil
• cornstarch (for coating)

Thai Tea Powder Mixture

• 2 ½ tbsp Thai tea leaves (ground)
• 35 grams milk

Cookie Dough

• 240 grams all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp kosher salt
• 90 grams unsalted butter (melted)
• 160 grams granulated sugar
• 2 eggs
• 1 tsp vanilla extract

Coating

• granulated sugar (for coating)
• powdered sugar (for coating)

Instructions

1. Mix the Mochi Base: In a microwave-safe bowl, combine the glutinous rice flour, granulated sugar, and milk. Cover the bowl with plastic wrap and microwave for 1 minute.
2. Cook Mochi Mixture Further: Remove the bowl from the microwave and stir quickly to disperse the liquid evenly. Cover and microwave again for another 1 minute.
3. Add Coconut Oil and Cool: Stir the coconut oil into the hot mochi mixture until fully incorporated. Cover the bowl and allow it to cool for at least 10 minutes.
4. Shape the Mochi: Lightly dust a work surface with cornstarch. Knead and stretch the cooled mochi dough on the surface, dividing it into 12 equal pieces. Coat each piece lightly with cornstarch and set aside.
5. Prepare Thai Tea Powder: Grind the loose leaf Thai tea into a fine powder using a spice grinder, food processor, or mortar and pestle. Sift the powder through a sieve to eliminate larger particles. Measure out 2 ½ tablespoons of fine Thai tea powder.
6. Make Tea Mixture: Combine the ground Thai tea with 35 grams of milk in a small bowl. Mix well and let it infuse for at least 5 minutes.
7. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
8. Combine Wet Ingredients: In a large bowl, beat melted butter and granulated sugar until smooth. Add the eggs, vanilla extract, and the prepared Thai tea milk mixture. Stir until thoroughly combined.
9. Form Cookie Dough: Fold the dry ingredients into the wet ingredients gently, mixing just until combined. Cover the dough and refrigerate for at least 2 hours or overnight to firm up.
10. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
11. Prepare Sugar Coatings: Place granulated sugar in one small bowl and powdered sugar in another. Set aside for coating the cookies.
12. Assemble Cookies with Mochi Center: Portion the chilled cookie dough into 12 balls weighing about 45-50 grams each. Flatten each ball, place one mochi piece in the center, then carefully pinch the edges of the dough to enclose the mochi completely and reform into a ball.
13. Coat Cookies: Roll each ball first in granulated sugar, then coat them in powdered sugar. Place the coated cookie dough balls about 1 to 1.5 inches apart on the prepared baking sheet. If you have more dough balls than can fit, keep extras refrigerated until baking.
14. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the tops crack and the edges begin to turn golden brown.
15. Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Notes

• Ensure the mochi dough is completely enclosed in the cookie dough to prevent leakage during baking.
• Grinding the Thai tea leaves finely and sifting ensures a smooth texture and prevents gritty bites.
• Chilling the cookie dough helps the cookies hold their shape and enhances flavor development.
• Coating cookies in both granulated and powdered sugar gives the classic crinkle appearance and a pleasant texture contrast.
• Store baked cookies in an airtight container at room temperature for up to 3 days for best freshness.

Keywords: Thai tea cookies, mochi cookies, crinkle cookies, Thai desserts, unique cookies, chewy center cookies, fusion desserts