Japanese · Dessert
Soft Rice Cake Cookies
A Japanese-style cookie built on glutinous rice flour, giving a mochi-like chewy centre with a lightly golden, tender edge, finished with toasted sesame seeds for a nutty crunch against the soft crumb.
$0
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
200Calories
3.2gProtein
8.2gFat
28.4gCarbs
8.3gSugar
0.9gFiber
116mgSodium
40mgChol
4.5gSat Fat
50mgPotassium
29mgCalcium
0.9mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Blonde Ale
local
Matcha Latte
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
In a bowl, whisk together the glutinous rice flour, all-purpose flour, and baking powder.
2
In a separate bowl, cream the softened butter and sugar-white until light, about 1-2 minutes by hand.
3
Beat in the egg and whole milk until smooth and fully combined.
4
Fold the dry ingredients into the wet mixture until a soft, slightly sticky dough forms; do not overmix.
5
Divide the dough into 2 equal portions (about 53g each) and shape into thick rounds on a parchment-lined baking sheet, flattening gently to about 1.5cm thick.
6
Sprinkle the toasted sesame seeds over the tops, pressing lightly so they adhere.
7
Bake at 170°C (340°F) for 13-15 minutes until the edges are just set but the centres remain pale and soft.
8
Cool on the tray for 5 minutes before transferring to a rack; these stay soft and chewy rather than crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Glutinous Rice Flour, sifted
- 20g20g All Purpose Flour, sifted
- 16g16g Butter, softened
- 16g16g Sugar White
- 12g12g Egg, lightly beaten
- 8g8g Whole Milk
- 1g1g Baking Powder
- 3g3g Sesame Seeds, toasted, 1
