Super proud of how these mochi cookies turned out! Mochi cookie v3.0 uses a soft cookie base which is a DREAM to eat with the chewy mochi inside. Not gonna lie..my worst nightmare was if the mochi didn’t flatten while being baked inside the soft cookie. No one wants nipple cookies!
Luckily it was just fine. Some tricks I learnt from my past mochi cookie experiences:
1. Freeze the spread the night before – otherwise the mochi and filling will become one greasy mess
2. Use disposable food grade gloves to handle the mochi. Your future cleanup self will thank me for it later
It’s very impressive and tastes delicious fresh. Give the recipe a go yourself!
Lotus Biscoff Mochi Cookie
Ingredients
Cookie
- 280 g standard flour
- 1 tsp baking soda
- 1 1/2 tsp cornflour
- 1/2 tsp salt
- 170 g unsalted butter
- 135 g brown sugar
- 100 g castor sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
Mochi
- 70 g glutinous rice flour
- 20 g cornflour
- 140 g milk
- 15 g castor sugar
- 15 g unsalted butter
- frozen spoonfuls of biscoff spread
Instructions
Cookie
- Mix the flour, baking soda, cornflour and salt in a bowl
- In another bowl mix the melted butter, brown sugar and castor sugar until all lumps are gone
- Mix in the egg and egg yolk, then the vanilla extract
- Pour the wet ingredients into the dry ingredients and mix together
- With an ice-cream scoop, roll into balls
- Cover and chill in the fridge for a few hours or overnight
Mochi
- Put all the ingredients in a bowl, except for the butter
- Microwave for 1 min, take it out and mix. Microwave for another 1min until the liquid is gone
- While hot, mix in the butter until combined
- Set aside to cool
Putting it together
- Fill the mochi with the frozen biscoff spread
- Flatten the chilled cookie dough
- Place the mochi ball in the middle of the flattened cookie. Pinch the sides of the cookie dough together and roll into a smooth ball
- Once ready, preheat oven to 165°C
- Bake the cookies for around 15 minutes. Remember they will continue to bake on the cookie sheet so it's ok if they look soft when you first take them out
Hi. How much lotus spread do you scoop. Do I flatten the cookie before baking? Also, when do I put in the lotus biscuit?
Hey Lish
I put one tsp of lotus biscoff spread per cookie. I didn’t flatten the cookie before baking and kept it as a cookie ball, it will slowly flatten as it bakes. For me, I put the biscuit when I took it out of the oven and pressed it on top. Hope this helps!
How many cookies does this make?
Hey Ash, this makes at least 16 cookies for me. It will depend on how big you like your cookies!