ARE YOU A COOKIE AND MOCHI LOVER
As a cookie and mochi lover, adding chocolate chips to chocolate cookies is not enough so let’s stuff them with mochi! The joy is for everyone as these soft and chewy cookies are gluten-free+vegan!
These mochi stuffed cookies are crispy on the edge, and they’re not only soft on the inside, but BOUNCY and ELASTIC! After tasting the first batch I baked, I truly thought that creating a gluten-free and vegan recipe for this popular dessert was one of the best things I’ve ever done! They were incredibly amazing!
召喚曲奇控和麻糬控
身為曲奇控和麻糬控，在朱古力曲奇加朱古力碎已經不夠滿足我了，將肥嘟嘟圓碌碌白雪雪(詞彙超豐富)的煙韌Q彈麻糬包進去吧! 這是所有人都能享受的超治癒甜品，因為它是無麩質+純素的!
這些麻糬曲奇外脆，內軟之餘更是超級彈牙! 焗完第一批之後，我真心覺得為這個甜品製作一個無麩質+純素的食譜是我做過的最好的事情之一! 實在太好吃了!
WHAT IS MOCHI
Mochi (もち) is a Japanese traditional dessert that is made with mochigome (glutinous rice/sweet rice) or shiratamako/mochiko (Japanese glutinous rice flour/sweet rice flour). The texture is soft, bouncy and elastic. Though you may have seen people using a big wooden mallet pounding and mashing the steamed glutinous rice to make mochi, it’s fairly easy to make that at home!
In Hong Kong, we also have similar food called Lo Mai Chi (糯米糍), which is also a kind of glutinous rice cake. People in Taiwan called that Máshǔ (麻糬) but they’re basically the same thing. Lo Mai Chi and mochi are made with different kinds of glutinous rice flour, so their texture is not the same – Lo Mai Chi is much more sticky and chewy. Lo Mai Chi is often coated with grated coconut and stuffed with a filling, such as red bean paste, crumbled peanuts, black sesame seed paste, and even fruits like mango, durian, strawberry, etc. Lo Mai Chi filled with black sesame seed paste was my childhood favorite and I’ve added it to my to-make list after these cookies!
麻糬是什麼
麻糬 (もち) 是一種日本傳統甜點，它由糯米 (mochigome) 或白玉粉/糯米粉 (shiratamako/ mochiko) 製成，質地柔軟有彈性。可能你曾經見過有人用大木樁搗蒸熟的糯米製成麻糬，但其實在家自製麻糬不是想像中那麼困難!
在香港也有類似的食物叫做糯米糍。和日本麻糬一樣，它也由糯米製成的甜品。它在台灣的名字麻糬 (Máshǔ) 是直接音譯日文Mochi，但他們基本是跟糯米糍比較像。 糯米糍和日本麻糬是用不同種類的糯米粉製成的，因此它們的質感不太一樣－糯米糍更黏和煙韌。 糯米糍通常外面沾滿椰絲，而且一般會包餡，最常見的餡料有紅豆蓉、花生碎、黑芝麻蓉，甚至是芒果，榴蓮、士多啤梨等水果。黑芝麻餡的糯米糍是我兒時最愛，所以我已經把它加入我的to-make list裡了!
HOW TO MAKE MOCHI
Before making the mochi, the cookie dough should be chilling in the refrigerator and ready to bake. In a medium mixing bowl whisk together shiratamako (Japanese glutinous rice flour/sweet rice flour) and cane sugar. Pour water into the bowl and mix until combined. Steam for 10 minutes over medium heat until the batter becomes solid.
Dust a non-stick working surface generously with cornstarch. Remove mochi from the heat and use a scraper to transfer it to the working surface. While it becomes cool enough to work with, dust the mochi with more cornstarch again. Cut it into 20 equal portions and get ready to wrap them with flattened round cookie doughs.
如何製作麻糬
在製作麻糬前，曲奇麵團應該已經在雪櫃裡冷藏準備烤焗。在一個中型碗中，將白玉粉(shiratamako)和蔗糖混合。 將水倒入碗中，將所有材料攪拌均勻。用中火蒸10分鐘，直到麵糊變成凝固。
用鷹粟粉灑到不黏的工作面上。將蒸好的麻糬離火，用刮刀將麻糬轉移到工作面。當它變得不燙手時，便可以用更多的鷹粟粉撒在麻糬上。 將麻糬切成20等份，並準備可以包進壓平的圓形曲奇皮內。
SUBSTITUTION
Shiratamako is not available in every place though they give the best result. Take a look at the below notes when finding substitution for it:
MOCHIKO
Mochiko is a possible substitution for shiratamako. Though these two flours are both made from short-grain glutinous rice, they’re produced in different ways, so their texture is slightly different. Mochiko is less absorbent than shiratamako and it would make mochi gooey and less elastic. For US measurement, replace 1 cup shiratamako with 1 cup mochiko; for metric measurement, replace 130 grams shiratamako with 150 grams mochiko. Please also note that mochi made with Mochiko would become denser if you don’t serve right away.
NON-JAPANESE GLUTINOUS RICE FLOUR
I’ve tried using non-Japanese glutinous rice flour (a thailand brand) to make mochi. The texture was completely different from using shiratamako. Obviously the mochi was much stickier and chewier, and it was quite difficult to work with for making mochi cookies. What’s more, some people say that the mochi would be harder when it cools down or after chilled. To maintain the softness, at that time I added dairy milk instead of water and olive oil with the glutinous rice flour, so it didn’t get dense after chilling. That said, shiratamako cannot be substituted with other glutinous rice flour directly in this recipe as It wouldn’t work.
材料替代
儘管用白玉粉 (shiratamako) 可以做到最好的效果，但不是每個地方都可買到。如想取代shiratamako，請先看看以下注意事項:
日本糯米粉 (MOCHIKO)
你可以用mochiko取代shiratamako。要注意，儘管這兩種糯米粉都是用短糯米製成，但它們的生產方式不同，因此它們製成的食物的質感也略有不同。Mochiko的吸水性比shiratamako少，這會使麻糬的口感較黏糊且彈性會較低。如用美式量度單位(US cup)，可用1杯mochiko代替1杯shiratamako；要用克作單位，可以150克mochiko取代130克shiratamako。另外，如果不是立刻食用，用mochiko製成的麻糬冷卻後會變得較硬身。
一般糯米粉
我試過用一般糯米粉 (某泰國品牌) 做麻糬，質感與使用shiratamako完全不同。製成的麻糬的黏性和煙韌度強很多，因此對製作麻糬曲奇來說比較難操作。更重要的是，聽有些朋友講過，用一般糯米粉製成的麻糬冷卻或冷藏後會變硬。為了保持柔軟度，當時我加入了牛奶而不是水，並加入了橄欖油，令它們冷藏後不會變乾硬。也就是說，在此食譜中，shiratamako不能直接用一般糯米粉取代，因為它需要配合更多材料，否則不會成功。
STORAGE
It’s best to serve them right on the day, as you may know the texture of the mochi would change. They can stay in the refrigerator for up to 2 days if you can’t finish all of them on the day or you want to prep them ahead of time. Preheat the oven to 180°C (350F°) and reheat them for 3 to 5 minutes to get the filling soft again.
儲存
最好在一天內吃完 (輕鬆!)，因為麻糬質地會隨時間而改變。如即日吃不完，或者你是提前準備下一天用，它們可以在雪櫃儲存最長2天。吃時將它們放入已預熱至180°C (350F°)的焗爐，焗約3至5分鐘，令麻糬再次變軟身。
MORE GLUTEN-FREE + VEGAN DESSERT RECIPES! 更多無麩純素甜品食譜!
- Gluten-free Vegan Banana Raspberry Streusel Muffins 香蕉紅莓燕麥脆脆鬆餅
- 6-ingredient Keto Vegan Strawberry Cream Tart 生酮純素士多啤梨忌廉撻
- Keto Vegan Basque Burnt Cheesecake 生酮純素巴斯克焦香芝士蛋糕
- Keto Vegan Matcha Cookie Sandwiches 生酮純素抹茶夾心曲奇
- Gluten-free Vegan Carrot Cake 無麩純素甘筍蛋糕
Gluten-free Vegan Double Chocolate Mochi Cookies 無麩純素雙重朱古力麻糬曲奇
Ingredients
For Cookie Dough
- 150 grams gluten-free plain flour 無麩質麵粉 I used Doves Farm
- 25 grams cacao powder 可可粉 1/4 cup
- 1/2 teaspoon xanthan gum 黃原膠 omit if your flour blend contains it 省略如你的麵粉中已含有
- 1 teaspoon baking powder 泡打粉
- 1/2 teaspoon baking soda 梳打粉
- 1 tablespoon ground flaxseed 亞麻籽細粉
- 3 tablespoon water 水
- 113 grams vegan butter 純素牛油 soften but not melted 軟化 – 1/2 cup
- 100 grams organic cane sugar 有機蔗糖 2/3 cup
- 1/2 teaspoon vanilla extract 雲尼拿香油
- chocolate chunks/chips 朱古力塊/碎 for topping 鋪面用
- sea salt flakes 海鹽碎 for garnishing 裝飾用
For Mochi
- 25 grams shiratamako 白玉粉 see blog for substitution 取代請見網誌內文
- 12 grams organic cane sugar 有機蔗糖 1 tablespoon
- 45 milliliter warm water 水 3 tablespoons
- potato starch/cornstarch 太白粉/鷹粟粉 for dusting 手粉用
Instructions
For Cookie Dough 製作曲奇皮
- In a small bowl stir ground flaxseed and water together to make a flaxseed egg. Let sit for about 10 to 15 minutes until the mixture develops a gel-like consistency. Meanwhile, in a separate bowl whisk together gluten-free plain flour, cacao powder, xanthan gum (if using), baking powder and baking soda. Set aside.在小碗中，將亞麻籽細粉和水拌勻，製成亞麻籽素蛋。靜置約10至15分鐘，直到混合物變成凝膠狀稠度。同時，在另一隻碗中，將無麩質麵粉、可可粉、黃原膠 (如使用)、泡打粉和蘇打粉拌勻備用。
- In a medium bowl, cream vegan butter and cane sugar using a hand mixer at low speed. Mix until the mixture is light and fluffy, then add the flaxseed egg and vanilla extract and mix them with a spatula. Add flour mixture and stir to combine. 在中型碗中，用手動攪拌器低速攪拌純素牛油和蔗糖，直至變成蓬鬆忌廉狀。然後加入亞麻籽素蛋和雲尼拿香油，用刮刀將其混合。再加入麵粉混合物，攪拌至無粉粒。
- Wrap the dough with cling foil and chill for 15 to 20 minutes to make it firm.用保鮮紙包起麵團，放入雪櫃冷藏15至20分鐘待其結硬。
For Mochi 麻糬製作
- While the cookie dough is chilling in the refrigerator. In a medium mixing bowl whisk together shiratamako and cane sugar. Pour warm water into the bowl and mix until combined. Steam for 10 minutes over medium heat until the batter becomes solid.當曲奇皮在雪櫃中冷藏時，在一個中等型碗中，將白玉粉 (shiratamako) 和蔗糖混合，然後倒入溫水，攪拌直至完全混和。用中火蒸10分鐘，直至麵糊凝結。
- Dust a non-stick working surface generously with cornstarch. Remove mochi from the heat and use a scraper to transfer the mochi to the working surface. While it becomes cool enough to work with, dust the mochi with more cornstarch again. Cut it into 18 equal portions (5-6 grams each).將鷹粟粉灑到不黏的工作面上。將蒸好的麻糬離火，用刮刀將麻糬轉移到工作面。當它變得不燙手時，便可以用更多的鷹粟粉撒在麻糬上，然後將麻糬切成18等份 (每份約5-6克)。
Assembling & Baking 包餡及烤焗
- Preheat the oven to 180°C (350F°) and line a baking sheet with parchment paper.焗爐預熱至180°C (350F°)，並在焗盤上鋪上牛油紙。
- Divide cookie dough into 18 small balls (around 20 grams each).將曲奇皮分成18個小麵團 (每個約20克)，搓圓。
- Flatten each cookie ball and place a mochi ball onto it. Seal the cookie by gathering all sides together. Roll it into a ball and press it gently into cookie shape. Press in chocolate chunks/chips.將曲奇小麵團壓平，然後在中間放上一顆麻糬球。將曲奇皮包住麻糬，封口，再將其搓成球狀，然後輕輕地壓平成曲奇形狀，最後朱古力塊/碎壓到曲奇表面。
- Bake for 15 to 20 minutes (I baked for 17 minutes). Let cool on the baking sheet for about 10 minutes before transferring to the cooling rack. Serve warm or at room temperature.放進焗爐焗15至20分鐘 (我焗了17分鐘)。出爐後讓其在烤盤上冷卻約10分鐘，然後才轉移到冷卻架上。趁暖或室溫吃暖最好!
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