Soft, fluffy mochi filled with chocolate chip cookie dough! East meets west in this bite-sized treats!
Course: Appetizer, Dessert
Cuisine: Asian, Japanese
Keyword: Asian, Other
Author: Eva Bakes
1/4cup (1/2 stick)unsalted butter, room temperature
1/4cuppacked light brown sugar
1/4cupglutinous sweet rice flourI used Mochiko brand, which you can find at most Asian grocery stores
2tablespoonsmilk of choice
1/4cupmini semisweet chocolate chipsregular-sized will do in a pinch
3/4cupglutinous sweet rice flourI used Mochiko brand, which you can find at most Asian grocery stores
potato starch or corn starch for rolling and dusting
Make the cookie dough
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the glutinous rice flour and mix until incorporated. Add the milk, vanilla, and salt until smooth. Toss in the chocolate chips and mix well.
Using a small cookie scoop or two small spoons, portion out the cookie dough into 14-15 servings. Roll each portion into a ball and place on a parchment or waxed paper lined cookie sheet. Place the cookie dough balls in the refrigerator for about 15-30 minutes while you prepare the mochi.
Make the mochi
First, decide if you want to color your mochi. If you want to keep them white or only create one color, follow the directions and measurements written in the recipe. If you want to make multiple colors, my suggestion is to cut the mochi ingredients in half and work with half of the recipe at a time. The mochi will start to harden and be difficult to work with in large batches. I made two colors and cut the recipe in half.
In a medium microwave-safe bowl, mix the glutinous rice flour with the sugar. Add the water and mix well.
Add 1 or 2 drops of food coloring if using.
Mix well until everything is uniform.
Cover loosely with plastic wrap and microwave on high for 1 minute. Stir well until you achieve a paste-like texture.
If you are making a full batch, microwave for another 30-60 seconds. If you are making a half batch, microwave for another 15-20 seconds. Mix well - the mochi should be extremely sticky and elastic.
Cover your hands liberally with corn starch or potato starch (trust me on this). Dip a medium cookie scoop (or 2 spoons) in water. Scoop out a ball of mochi and place it on a corn starch or potato starch-lined cookie sheet (ideally on a silicone mat, if you own one). Roll it into a ball and make sure you cover most of the mochi in the starch. Flatten the ball and repeat with the remaining mochi.
Carefully roll the mochi out into an approximate 3" circle, keeping the centers fairly thick. Place a ball of chilled cookie dough in the center of each dough disc.
Bring the top and bottom ends up towards the middle and pinch. Then bring the two sides in towards the middle and pinch. Bring up any remaining sides towards the middle and pinch. Place the covered mochi ball in your palm and gently roll into a ball. Dust with additional starch if needed.
Repeat with remaining mochi discs and cookie dough balls.
Mochi is best the day they are made but can be stored in an airtight container in the refrigerator for 1-2 days.