Mochi Cookie // Version 1

Having baked the Matcha Mochi Cupcake recipe many times, I recalled that the batter was watery. Placing this on a baking sheet will create some problems. Your dough should hold together in a ball, and as you bake it, it should slowly spread. To remedy this problem the first thing was to reduce the milk content. Second, I substituted butter with oil by weight. By using butter, I can cream it with sugar to produce a fluffy and structured base for my dry and wet ingredients. Oil and butter can be used interchangeably with a few textural differences. An over simplified observation: Creamed butter will give you the texture of a cake while oil creates a texture similar to muffins.

After I decided on my approach, I converted any volumetric measurements to weight based measurements. This allows for consistency and reproducible. A 100 grams of flour will always be a 100 grams of flour, but a cup of flour can vary up to 10% by weight. This recipe however isn't as sensitive as other ingredients, so eye balling is allowed.

Recipe:

180 g (1 cup) - Sugar

100 g (7 Tbs) - Butter

300 g (3 cups) - Sweet Rice Flour or Mochiko

4 g (1 tsp) - Baking Powder

6 g (1.5 tsp) - Green Tea Matcha Powder

2 eggs 3/4 cup of Milk

Preheat your oven for 375°F.

Combine your sugar and butter into a stand mixer with a paddle attachment and cream the butter for 10 minutes. Occasionally scrap the sides with a spatula. While the sugar is creaming, mix the dry ingredients together.

After the butter is creamed, mix in two eggs and milk. When the eggs and milk are incorporated, add half the dry ingredients at a time until incorporated. You should end up with a batter with a fluffier and lighter than your average cookie dough. Portion out the dough into small ice cream scoop size balls and space them 2-inches apart from one another. They will spread fast!

Bake your cookie until your cookie is just barely brown on the edges. About 15-20 minutes.