Chocolate Mochi Cookies with a Stretchy Milk Centre
From the MolalaCook kitchen · 烘焙手記
Chocolate Mochi Cookies with a Stretchy Milk Centre
拉絲麻糬朱古力曲奇
Make 12–15 cocoa cookies wrapped around soft milk mochi.
▶ Watch the recipe
Before you begin
Chill the dough and filling separately so the sticky centres are easy to enclose before baking. If the centres become too sticky to enclose, return them to the fridge briefly while you portion the dough.
Method 做法
Chill the cookie dough
Cream the butter and both sugars until light, then beat in the egg. Sift in the flour, cocoa and baking soda. Fold in the chocolate chips, cover and chill for at least 2–3 hours.
Cook the filling
Mix the tapioca starch, sugar and cold milk in a small saucepan until smooth. Cook over low heat, stirring until the mixture gathers into a sticky dough. Work in the butter until smooth. Cool, cover and chill for at least two hours.
Wrap the centres
Divide the cookie dough and mochi into 12–15 matching portions. Flatten a ball of chocolate dough, place mochi in the middle and wrap the dough around it, pinching the seam closed.
Bake
Place seam-side down on a lined baking tray with room to spread. Bake in a preheated oven at 180°C (356°F) for 12–14 minutes. Let the cookies stand briefly before lifting; serve warm for the softest centre.
Watch & bake along
Chocolate Mochi Cookies with a Stretchy Milk Centre
✦Which starch gives the filling its stretch?+
Tools for this recipe
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
