If you love Japanese mochi balls and are looking for a new, fun way to bake with mochi flour, you’re in the right place. Today, we’ll show you how to make delicious matcha mochi-filled cookies. Sounds good? Let’s jump into it!
These little beauties consist of a matcha-flavoured mochi ball wrapped in a cookie dough shell. They’re crusty and flaky outside, gooey and chewy inside, and bursting with bittersweet green tea notes!
The recipe uses mochi flour to make both the cookie dough shell and the mochi filling. And because this flour is milled from rice, these mochi cookies are naturally gluten-free!
Mochi flour is known as mochigomeko or mochiko in Japanese, but you can also find it as glutinous rice flour or sweet sticky rice flour. It’s available online, but you can also find it at your local Asian food store.
Mochi flour is made from a special type of starchy short-grain rice, and it turns sticky and gluey (hence “glutinous”) when cooked. It’s what makes the famous Japanese mochi balls so deliciously chewy!
In the recipe, we’ll use mochi flour to make “matcha mochi”, balls of gooey mochi dough flavoured with green tea powder. Then, we’ll seal them inside a shell of cookie dough and bake them.
The mochi cookie dough is not only gluten-free but also vegan and optionally sugar-free, as we used only plant-based ingredients plus sugar-free sweetener erythritol.
Once you bake these matcha mochi cookies, the outer cookie crust turns wonderfully crumbly and crinkled, while the green tea mochi filling stays soft and gooey. A real delight!
And the filling is at its gooiest when still warm. So, we recommend enjoying these matcha cookies shortly after they come out of the oven!
And if you liked this recipe, here are more mochi flour baking ideas you can try next: choc chip mochi muffins, mochi banana bread, and chocolate mochi brownies. All delicious!
