These delicious Mochi Cookies are gluten-free, made from glutinous rice flour. They are very crunchy on the outside and a little chewy inside. Preparations for making these mochi cookies are relatively short, and they are best eaten within half a day for their crunchy bites. I bet they will be soon finished within seconds. The cookies will become very chewy if they are kept till the next day.

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Mochi Cookies

These delicious mochi cookies are gluten-free, made from glutinous rice flour. They are very crunchy on the outside and a little chewy inside. Perfect to serve for an afternoon tea.

Author Ann Low

Prep Time 10

Cook Time 30

Total Time 40

Course Afternoon tea

Cuisine Asian

Difficulty Easy

Servings cookies

Allergen Gluten Free

Ingredients

65 g fresh milk
1 egg - 65g with shell
35 g caster sugar
1/2 tsp vanilla extract
25 g melted butter
150 g glutinous rice flour

Instructions

In a bowl mix milk, egg and vanilla with a hand whisk. Add melted butter, stir well and add sugar, stir well mixture.
Lastly add glutinous rice flour, fold well with a rubber spatula to a dough.
Put dough into piping bag with nozzle tip 1E and pipe on tray with parchment paper.
Bake in preheated oven at 180 degrees C for 30 minutes. Allow cookies to cool before consuming.

Keyword glutinous rice flour, mochi cookies

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