Mochi Stuffed Ube Crinkle Cookie Recipe by Kat Lieu

modernasianbaking.com

Izzy

subheading: For the cookie dough:

4 tablespoons (57g) unsalted butter, softened

⅓ cup (67g) granulated sugar

1 large egg

2 heaping tablespoons (50g) ube halaya jam*

1 teaspoon ube extract*

1 ½ cups (180g) all-purpose flour

1 teaspoon baking powder

½ teaspoon salt (or ¼ teaspoon miso)

subheading: For the mochi dough:

½ cup plus 2 tablespoons (75g) sweet glutinous rice flour

¼ cup (28g) confectioners' sugar, sifted

1 ½ teaspoons cornstarch

½ cup (113g) water*

½ tablespoon (7g) butter, softened; cut into 4 pieces

note: Or use ½ cup (113g) milk for a creamier texture

subheading: For the sugar coating (optional):

½ cup (99g) granulated sugar

½ cup (57g) confectioners' sugar

Directions at modernasianbaking.com

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