Confetti Mochi Cookies Recipes

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FRENCH TOAST MOCHI COOKIES

These mochi-filled cookies, topped with a cinnamon Hawaiian-bread crumble, are a perfect example of 17-year-old Samantha's style of cooking: "I like to combine my Asian and American backgrounds to make desserts that both my school friends and my grandparents can enjoy," she says. The treats aren't always traditional, she says, "but they represent my family's stories."

Provided by Food Network

Categories     dessert

Time 1h

Yield 16 mochi cookies

Number Of Ingredients 18



French Toast Mochi Cookies image

Steps:

  • Make the French toast topping: Toast 2 slices of bread, then cut into cubes. Add the cubes to a food processor and process until crumbs form. Mix the breadcrumbs, cinnamon, confectioners' sugar and vanilla in a bowl and set aside.
  • Make the mochi: Combine the glutinous rice flour, milk and maple syrup in a microwave-safe bowl. Cover with plastic wrap. Microwave for 2 minutes, stirring halfway. Remove from the microwave, stir once more, and let cool. Divide into 16 balls, using oil so the mochi doesn't stick to your hands. Set aside.
  • Make the cookie dough: Cut the bread into cubes. Add the cubes to a food processor and process until crumbs form. Combine the breadcrumbs, all-purpose flour, cinnamon, baking soda and salt in a bowl and mix. In another bowl, whisk together the brown sugar, granulated sugar, butter, egg and vanilla. Add the dry ingredients to the wet ingredients and mix until a dough forms.
  • Assemble the cookies: Preheat the oven to 350˚ F. Divide the cookie dough into 16 balls. Flatten a cookie dough ball into a circle with your palm, then place a mochi ball in the middle of the dough. Pinch the edges of the dough upward around the mochi to enclose the mochi, then roll the cookie gently in your palms to smooth any lumps or cracks. Roll the cookie in the bowl of French toast topping, pressing gently so the topping sticks. Place the cookies on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, or until golden brown. Cool and enjoy.

2 slices Hawaiian sweet bread
1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract
1/3 cup glutinous rice flour
1/2 cup milk
4 teaspoons maple syrup
Vegetable oil
2 slices Hawaiian sweet bread
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
1/3 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract

CONFETTI MOCHI COOKIES

If you happen to fall into the chewy cookie camp, look no further than these incredibly soft sugar cookies stuffed with mochi and studded throughout with sprinkles. The edges of the cookie are slightly golden and just the tiniest bit crisp while the middle is ooey, gooey and oh-so-fun to pull apart. The key to the chewy texture of mochi is the sweet rice flour -- it should not be swapped for regular rice flour. For the ultimate success in making these cookies, use rainbow sprinkles that are oblong instead of spherical -- they are less likely to bleed into the dough when baked.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 1 dozen cookies

Number Of Ingredients 14



Confetti Mochi Cookies image

Steps:

  • Preheat the oven to 350 degrees F.
  • For the mochi: Whisk the mochiko and confectioners' sugar in a medium microwave-safe bowl. Add the milk and whisk until smooth. Microwave for 1 minute (at this point the mixture will have thickened), whisk slightly, then continue to microwave until the mixture is thick and sticky, 1 minute more. Fold in the sprinkles. Let the mochi cool to room temperature, about 20 minutes.
  • For the cookie dough: Meanwhile, whisk the flour, baking powder and kosher salt in a medium bowl; set aside.
  • Mix the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing well after each addition, until combined. Add the vanilla and mix until just combined. Decrease the speed to low, add the flour mixture and mix until a dough forms, about 1 minute. Add the sprinkles and mix until just combined.
  • Once the mochi is cool, lightly oil your hands with vegetable oil and roll the mochi into 12 balls (each about 1 heaping teaspoon); set aside.
  • Divide the cookie dough into 12 large portions (each about 1/4 cup), then roll each into a ball. Use your palm to gently flatten each ball into a 3 1/2-inch round. Place 1 mochi ball in the center of each round and fold the cookie dough around the mochi until completely covered; transfer to a baking sheet, spacing the cookies about 1 inch apart. Sprinkle the tops with more sprinkles and the flaky sea salt. Refrigerate until chilled, about 30 minutes.
  • Bake the cookies until the edges are just slightly golden brown, 18 to 20 minutes. Let cool completely on the baking sheet, about 1 hour. The cookies can be stored in an airtight container for up to 1 week.

1/3 cup mochiko (sweet rice flour)
2 tablespoons confectioners' sugar
1/2 cup whole milk
1 tablespoon rainbow sprinkles
Vegetable oil, for greasing your hands
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 cup rainbow sprinkles, plus more for topping
1 teaspoon flaky sea salt

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