Mochi Mystique
Chewy Mochi Balls with Cookie Butter Centers, Toasted Sesame, and Matcha Drizzle
30 minutes
Serves 4
Dessert
Herb's take
East meets sweet tooth in this chewy-fudgy dessert hybrid. You'll learn the secret to elastic mochi, a gooey cookie butter surprise, and why matcha deserves to be more than just a latte.
Ingredients
Yield
4
Instructions
- 01Line a small baking sheet with parchment paper. Scoop the cookie butter into 8 even teaspoons, dollop onto the sheet, and freeze until firm, about 20 minutes.
- 02In a medium microwave-safe bowl, whisk together sweet rice flour, granulated sugar, and salt. Add water and vanilla extract, stirring until smooth.
- 03Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute, stir, then microwave in 30-second bursts (stirring between) until the mixture is thick and translucent, about 2–3 minutes total.
- 04Generously dust a clean surface with half of the cornstarch. Turn the hot mochi out onto the starch and dust the top with more cornstarch.
- 05Using a knife or bench scraper, divide the mochi dough into 8 pieces. Flatten each into a 3-inch circle.
- 06Place one frozen cookie butter ball in the center of each mochi round. Pinch edges to seal and gently shape into a ball.
- 07Sprinkle toasted sesame seeds on a plate. Roll each mochi ball to coat the bottom and sides in sesame.
- 08In a small bowl, whisk matcha powder, powdered sugar, and milk until smooth and drizzly. Add a few extra drops of milk if too thick.
- 09Arrange mochi balls on a platter, drizzle with matcha sauce, and serve immediately or chill briefly before serving.
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