Description
Thai Tea Mochi Crinkle Cookies combine the aromatic flavor of traditional Thai tea with a soft, chewy mochi center and a crinkly sugar-dusted exterior. These delightful cookies offer a unique texture contrast, perfect for enjoying with tea or as a festive treat. The recipe is easy to prepare and yields twelve delicious cookies that balance floral, creamy, and sweet notes.
Ingredients
Mochi Mixture
- 1 cup glutinous rice flour
- 1/3 cup granulated sugar
- 1/2 cup milk
- 2 tbsp coconut oil
- 1 tbsp cornstarch (for dusting)
Thai Tea Mixture
- 2 tbsp Thai tea leaves (ground into fine powder)
- 1/2 cup milk (for steeping)
Cookie Dough
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- granulated sugar (for rolling)
- powdered sugar (for rolling)
Instructions
- Prepare the Mochi Mixture: In a microwave-safe bowl, combine glutinous rice flour, granulated sugar, and milk. Cover and microwave for 1 minute. Stir the mixture, then microwave for another minute until thickened.
- Incorporate Coconut Oil: Mix in the coconut oil thoroughly until fully combined, then let the mochi mixture cool for 10 minutes to firm up.
- Knead and Shape Mochi: Dust a clean work surface with cornstarch; knead the cooled mochi mixture briefly to make it pliable. Divide it into twelve equal portions to serve as the cookie centers.
- Steep Thai Tea: Grind the Thai tea leaves into a fine powder. Steep the ground tea in 1/2 cup milk for 5 minutes to extract the robust flavors, then strain if desired to remove leaves.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
- Prepare Wet Ingredients: In another bowl, blend melted unsalted butter and granulated sugar until smooth. Add eggs, vanilla extract, and the steeped Thai tea milk mixture; stir until fully incorporated.
- Combine Dough: Fold the dry flour mixture into the wet ingredients gently, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender. Cover and refrigerate the dough for at least 2 hours to firm up.
- Assemble Cookies: Preheat the oven to 350°F (180°C). Take chilled dough portions and flatten each slightly. Encase each mochi portion in cookie dough, shaping into balls. Roll each ball first in granulated sugar, then coat in powdered sugar to create the signature crinkle effect.
- Bake: Arrange cookies on a parchment-lined baking sheet, spacing them evenly. Bake for 12-15 minutes until the cookies develop a crinkly, cracked surface and are set but still soft in the middle.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve once cooled, perfect alongside tea or as a sweet snack.
Notes
- For best texture, use fresh glutinous rice flour and ensure the mochi mixture is adequately cooled before handling.
- Grinding the Thai tea finely ensures maximum flavor extraction and a smooth tea infusion.
- The cookies are best stored in an airtight container at room temperature for up to 3 days.
- Rolling the cookies in both granulated and powdered sugar creates the desired crinkle appearance and adds texture contrast.
- Feel free to serve with ice cream or enjoy as a unique homemade gift.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
