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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/thai-tea-mochi-crinkle-cookies-recipe/