Introducing a distinctly Asian twist to your typical cookie recipes, team teapasar is here to challenge your culinary skills with some delicious Sesame Mochi Hojicha cookies!
Crisp and smokey on the outside but sweet and gooey on the inside, this delicious dessert stars all the quintessential Japanese ingredients that creates a tantalizing mix of flavors in every bite.
Using Tea House Tokunaga Organic Hojicha to make the cookie coating, the tea’s signature roasted earthy flavors are contrasted with the nutty sweetness of black sesame in the mochi filling. This creates a wonderful contrast in texture and taste, and when complemented with a good cup of tea, we are pretty sure you will be all set for a gratifying time of relaxation.
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Sesame Mochi Hojicha Cookies
(makes 12 chunky cookies)
- 1/2 cup mochiko or glutinous rice flour
- 3 tbsp tapioca starch
- 2 tbsp sugar
- 1/3 cup sesame paste
- 3/4 cup milk
- 1/2 tbsp butter
- 2 tbsp + 2 tbsp Tea House Tokunaga Organic Hojicha
- 1 1/2 cup plain flour
- 3/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla essence
- 1/2 cup icing sugar, to coat
- In a microwave proof bowl, mix Machiko, tapioca starch, sugar and milk together until smooth.
- Seal with plastic wrap and poke some holes for ventilation. Microwave on high for 2 minutes. Take it out and knead it for 1 minute.
- Microwave on high for another 1 minute. Remove from microwave then add sesame paste and butter. Knead mochi till soft and stretchy, around 2 minutes.
- Wrap mochi securely with plastic wrap and chill in fridge for 30 minutes.
- In a microwave safe bowl, melt butter in microwave oven for 1 minute. Stir and heat on high for another 30 seconds.
- Steep 2 tbsp hojicha tea leaves in melted butter for 5 minutes. Strain mixture and discard tea leaves. Set aside to cool.
- Pulse 2 tbsp hojicha tea leaves with food processor into powder. Alternatively, grind into powder.
- Combine hojicha powder, flour, baking powder, baking soda and salt together. Mix well and set aside.
- Add white sugar and brown sugar to melted butter mixture. Stir well to combine then whisk in egg and vanilla essence.
- Slowly add dry ingredients mixture into wet ingredients mixture until well incorporated. Cover cookie dough securely with plastic wrap and chill in fridge for 30 minutes.
- Meanwhile, preheat oven to 170°C.
- Remove mochi from fridge and roll into 12 balls. Set aside.
- Remove cookie dough from fridge and roll into 12 balls. Flatten cookie dough ball and place mochi ball in the center. Pinch edges of the dough to wrap mochi and roll into a ball.
- Roll each mochi cookie ball into icing sugar and coat thoroughly. Slightly flatten the dough balls 2” apart on baking sheet as they spread whilst baking.
- Bake for 12-15 minutes until edges are crisp and let cool on tray for 5 minutes before transferring to wire rack.
- Cool cookies for another 10 minutes before serving.
- Store cookies in airtight container in room temperature for up to 3 days. For longer storage, wrap in plastic wrap and freeze cookies for up to a month. To make the mochi soft again, reheat by baking at 170°C for 5 minutes.
Pro tip: Roll mochi and cookie dough balls on parchment paper with lightly oiled hands to prevent a sticky dough mess.