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Ingredients

  • Yields 12 cookies

  • cookie dough:

    60 g dark brown sugar

  • 60 g salted butter

  • 1 egg 

  • 100 g all-purpose flour 

  • ½ tsp baking powder 

  • 1 ½ teaspoons charcoal powder

     

  • durian mochi:

    35 g glutinous rice flour 

  • 10 g corn flour/starch 

  • 8 g fine sugar 

  • ¼ + ¼ tsp sunflower oil 

  • 40 g water 

  • 20 g smooth durian paste 

  • 1 drop yellow food coloring (if needed)
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Recipe Courtesy of
Asian Food Network

Charcoal & Durian Mochi Cookies

A crispy black exterior is juxtaposed with a chewy yellow Musang King mochi interior to give you a delightful contrast of colours, flavours and textures. These Charcoal and Durian Mochi Cookies will definitely evoke the curiosity of your friends and loved ones, as they can only guess what these dark-as-night treats will hold. Convert your leftover durians that have gone a bit soft and mushy to this eye-catching black and yellow snack and enjoy your favourite pungent fruit in a novel manner!
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Healthy
Healthy
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Healthy
Healthy
  • Medium
  • 90 min
  • 12 min
  • 10 min
  • 5 steps
  • 13 Ingredients
  • Medium
  • 5 steps
  • 13 Ingredients
  • 90 min
  • 12 min
  • 10 min

Instructions

  1. Make the cookie dough

    • Using a hand-held mixer, cream the butter, add sugar to mix until pale and fluffy. Add the egg and beat till even.
    • Sift the flour, charcoaland baking powder into the mixture, then fold in. It will look like thick icing. 
    • Cover and chill for 30-60 mins.
    Make the cookie dough

  2. Make the mochi

    • Combine the glutinous rice flour, cornflour and sugar for the mochi.
    • In a separate bowl, combine the sunflower oil, water, durian paste and yellow coloring (optional), mix well.
    • Stir durian mixture into the flour mixture and combine until even. Rest the mixture for 10-15 minutes.
    • Place the mixture in steamer, cover with a clean cloth and steam for 15 mins.
    • Once the mixture is cooked, remove from steamer.
    • Add the remaining oil and mix well. Leave to cool.
    • When warm enough to handle, knead and stretch until the mixture is smooth and elastic, for about 6-8 mins
    • Place the mochi in a bowl, cover andrest in the refrigerator for 10-15mins.
    Make the mochi

  3. Roll the mochi

    • Remove your mochi from the fridge.
    • Roll the mochi into balls about 10g in weight each.
    • Place them on a wax paper lined plate and set aside.

  4. Make the cookies

    • Preheat oven at 170⁰C.
    • Remove the cookie dough from the fridge. 
    • Scoop a ball of dough about 30g into your palm, flattening into a disc with your thumb.
    • Take a piece of mochi ball and place in the centre of the cookie disc.
    • Fold and seal the edges over the mochi,and gently roll it. Place on an oiled wax-paperlined tray sealed-side down. Press gently to slightly flatten the cookie.
    • Repeat and ensure the cookies are evenly spaced on the tray.
    Make the cookies

  5. Bake the cookies

    • Bake in pre-heated oven for 12 minutes or until the edges are just crispy.
    • Remove baking tray from oven and letthe cookies cool on a rack.
    • They will crispen up more as they cool.

Plate and Serve!

Serve when cool

Plate and Serve!
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Pumpkin & Salted Egg Mochi Cookies
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Ingredients
  • Yields 12 cookies

  • cookie dough:

    60 g dark brown sugar

  • 60 g salted butter

  • 1 egg 

  • 100 g all-purpose flour 

  • ½ tsp baking powder 

  • 1 ½ teaspoons charcoal powder

     

  • durian mochi:

    35 g glutinous rice flour 

  • 10 g corn flour/starch 

  • 8 g fine sugar 

  • ¼ + ¼ tsp sunflower oil 

  • 40 g water 

  • 20 g smooth durian paste 

  • 1 drop yellow food coloring (if needed)

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