Matcha Mochi Cookies
Delicately sweet and chewy like rice cakes on the inside, these matcha mochi cookies are hard to resist!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz silken tofu, drained
- 1 3/4 cup shiratamako flour
- ¾ cup joshinko flour
- 2 ½ tablespoons matcha (premium grade, preferably)
- 1 cup brown sugar or granulated sugar
- Pinch of salt
- 6 tablespoons vegetable or grapeseed oil
- ¼ cup water
Instructions
- 1
Preheat the oven to 350ºF.
- 2
Line a baking sheet with parchment paper or non-stick foil. Set aside.
- 3
Mash the silken tofu in a bowl and set aside.
- 4
Place the shiratamako and joshinko flour in a separate bowl.
- 5
Stir in the matcha powder, sugar, and salt.
- 6
Add the tofu, oil, and water, and stir until the ingredients are combined.
- 7
Using your hands, knead the dough for a few minutes until it becomes softer, like the consistency of cookie dough.
- 8
Scoop about 2 tablespoons of the dough and roll it into a ball. Shape it into a round cookie about 2 1/2 inches in diameter and place it on the baking sheet. Repeat this step until all the dough has been used.
- 9
Bake in the middle rack of the oven for 27 to 30 minutes, until the top is dry and a little crispy, and the bottom part of the cookies is medium brown. Turn the oven off and leave the cookies in the oven for an additional 5 minutes to give them a crispier texture.
- 10
Transfer the cookies to a cooling rack for 20 to 30 minutes, or until they reach room temperature.