Description
Soft and chewy Thai tea mochi cookies with crackled powdered sugar tops and a sweet glaze. These bakery-style treats combine rich Thai tea flavor with a delightful mochi texture.
Ingredients
Scale
- 1 1/2 cups glutinous rice flour
- 3/4 cup all-purpose flour
- 3 tablespoons Thai tea mix
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for coating
- 1 cup powdered sugar for glaze
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk together glutinous rice flour, all-purpose flour, Thai tea mix, baking powder, and salt in a bowl.
- In another bowl, beat butter and granulated sugar until creamy.
- Add eggs, sweetened condensed milk, and vanilla extract. Mix until smooth.
- Fold dry ingredients into wet ingredients until a soft dough forms.
- Scoop dough into balls and coat generously in powdered sugar.
- Place on prepared baking sheet and bake for 12 to 14 minutes until crackled and lightly set.
- Cool cookies completely.
- Whisk powdered sugar and milk together to form glaze, then drizzle over cooled cookies.
- Serve and enjoy.
Notes
- Do not overbake or the cookies may lose their chewy texture.
- Chill dough briefly if it becomes sticky.
- Store in an airtight container for up to 4 days.
- For stronger tea flavor, use extra Thai tea mix.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
Keywords: Thai tea mochi cookies, chewy Thai tea dessert, mochi cookies with glaze, Thai tea cookies, bakery style mochi cookies