I put the cookie into my mouth, and a rich aroma of matcha instantly spreads. The unique bittersweet flavor intertwines on my taste buds, as if having a slow conversation with time. While chewing, the soft texture of the mochi gradually unfolds, slowly releasing an enticing sweetness. Every bite is a delicious exploration, like taking a leisurely walk amidst green mountains and flowing waters. The fragrance of matcha lingers in my mouth, awakening my taste buds and filling me with a sense of bliss. The sticky rice texture of the mochi is like soft and smooth sand on a beach, bringing a feeling of peace and comfort.
Ingredients for matcha mochi cookies
| Butter | 250g |
| Salt | 3g |
| Baking soda | 3g |
| Sugar | 6g |
| Egg | one |
| low-gluten flour | 10g |
| Matcha powder | 6g |
| Chocolate Chips | 9g |
Steps:
1.Prepare the ingredients and preheat the oven: Firstly, preheat the oven to 190 degrees Celsius. Gather all the ingredients and mix them together, including all-purpose flour, matcha powder, salt, baking soda, and granulated sugar. Place the softened butter in a mixing bowl, then add salt, baking soda, granulated sugar, and beaten eggs. Mix everything well, but be careful not to overmix, as it can make the batter too thick.
2.Add flour and matcha powder: Slowly add sifted all-purpose flour and matcha powder into the butter mixture. Use a rubber spatula or plastic scraper to gently stir until the flour is fully incorporated and the batter becomes smooth without any lumps. Be careful not to overmix, as it can result in tough batter.
3.Add chocolate chips: Fold in the chocolate chips into the batter using a rubber spatula or plastic scraper, ensuring they are evenly distributed. Cover the batter with plastic wrap or a food-grade plastic bag and refrigerate for 6 hours to allow the batter to rest. During this time, the batter will become smoother.
4.Shape into balls: Take out the chilled batter and divide it into small balls, approximately 15 grams each. Place the balls on a baking sheet, leaving some space between each ball. You can adjust the size of the balls according to your preference.
5.Bake: Place the baking sheet in the preheated oven and bake for about 10 minutes. Keep an eye on the color change of the balls during baking. When the surface of the balls turns golden brown, they are ready. If the balls become too dark or turn brown, they have been overbaked. Allow the balls to cool slightly before enjoying. They will have a spring-like color, a crispy and fragrant texture, and a not overly sweet taste. They are delicious and can be enjoyed with a cup of coffee or tea.
Tips
1.Ingredient selection: Choosing high-quality matcha powder is key to a successful outcome. Ensure that the matcha powder has a vibrant color and a strong aroma, while selecting a fine quality glutinous rice flour.
2.Mix thoroughly: When mixing the ingredients, make sure to thoroughly combine them, avoiding any clumps or unevenness. This will ensure a smooth texture and even coloring of the cookies.
3.Baking time and temperature: Pay attention to controlling the baking time and temperature. Overbaking can result in dry cookies, while underbaking may leave the interior uncooked.
4.Cooling and storage: After baking, remove the cookies from the baking sheet and let them cool completely on a wire rack. Once cooled, store them in an airtight container to preserve their texture and freshness.
Matcha mochi cookies are more than just a tasty snack; they are a cultural legacy and expression. They offer us more than just culinary enjoyment; they embody cultural influence and serve as a vessel for our emotions. Throughout the process of making and savoring matcha mochi cookies, we can feel the strength and warmth that food brings us, as well as experience the allure and value of traditional culture.