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Easy Microwave Mochi No-Bake Cookies
Chocolate chip cookies? *yawn* Make a new holiday treat that will make anyone raise their eyebrows with excitement and curiosity. Chef Austin has combined mochi, a popular Japanese gummy snack, with easy no-bake cookie fillings. Mochi cookies are chewy and gummy on the outside, sweet and soft on the inside. Stamp beautiful patterns into your mochi cookies with Nordic Ware's holiday cookie stamps to make a plate of crowd-wowing unique treats. The best part of this mochi recipe is that it's easy to make withhelp from the microwave - your dough is ready in just three minutes!
Don't forget to potato starch your mochi!
Mochi No-Bake Cookies - Microwave Mochi Recipe
Makes: 12 Servings
Prep Time: 30 Minutes
Complete Time: 1 Hour
Recommended Mochi Tools:
3 Tbsp Butter
1 Cup Powdered Sugar
1 Tsp Vanilla Extract
1/4 Cup Egg Nog
1 Tsp Nutmeg, fresh grated
1 2/3 Cup Almond Flour
In a stand mixer, add butter to the mixing bowl and beat until creamy. Add eggnog, vanilla, and nutmeg, then mix. Add powdered sugar 1/4 cup at a time with the mixer on a low speed. Repeat this process with the almond flour adding 1/2 cup at a time with the mixer on a low speed until all ingredients are combined. Make sure to scrape down the sides of the bowl with a rubber spatula and turn mixer on once more to ensure everything is properly mixed.
Take a portion of the eggnog filling and roll into a ball - you'll want each ball to be about the size of a ping pong ball. Set eggnog balls on a cookie tray and set in the refrigerator to firm up. These are now ready for the mochi dough.
No-Bake Snickerdoodle Cookie Filling
12 Dates, pitted
5 Tbsp Cashew Butter
1 Cup Almond Flour
2 Tsp Cinnamon
1 Tsp Vanilla
In a food processor, add dates and cashew butter. Pulse to chop them up. You may have to scrape the sides down a couple of times so all of the dates are finely chopped.
Add in almond flour, cinnamon, and vanilla then pulse until the dough is combined. If it's too sticky, add more almond flour and pulse; if it's too dry, add in a tbsp of water at a time. Roll out into small balls, about the size of a ping pong ball, for all of the snickerdoodle filling. Now you're ready for mochi!
Mochi Dough Directions
Plain Mochi Dough Recipe (single batch):
1 Cup Sweet Rice Flour (also known as glutinous rice flour)
1/2 Cup White Sugar
1 Cup Water
Potato Starch or Corn Starch, for dusting
Mochi Dough Variations
The plain mochi dough recipe can be changed easily! You can make colorful and flavorful mochi by swapping out ingredients or adding flavors. Try replacing the water with a favorite colored juice or coconut milk. Try adding a tablespoon of flavorful powder like cocoa powder to make chocolate mochi.
Green Mochi Dough: Add 1 Tbsp of matcha powder
Red Mochi Dough: Replace water with pomegranate juice
Chocolate Mochi Dough: Add 1 Tbsp Cocoa Powder
Chef Note: You may double the above recipe or make two batches of different flavor/color mochi dough.
In a large microwave-safe glass bowl, add sweet rice flour, sugar, and water. Mix to combine all ingredients. Cover bowl with plastic wrap.
Place wrapped bowl into a microwave. Cook on high power for one minute. Carefully remove the bowl and lift up the plastic wrap (caution: hot steam will escape). Give the mochi dough a good mix - you may see lumps of unmixed ingredients but that's okay. Recover the bowl and repeat the microwave and mixing process twice more but microwaving the mochi for only 45 seconds each round. Then remove the mochi dough from the microwave and carefully uncover. Let it sit for at least 10-15 minutes before handling.
While mochi dough is cooling, prepare your rolling surface. Mochi is very sticky - this is why a non-stick surface like a silicone baking mat really comes in handy. Place a silicone baking mat on the counter and generously dust with potato starch. If you have the adjustable Joseph Joseph Rolling Pin, select and install the 1/4" thickness gauge. Lightly wet your rolling pin with water, then coat with potato starch and rub it into the pin.
Joseph Joseph's adjustable rolling pin gives you perfect dough height for mochi.
Once the mochi dough has cooled, scrape out the dough onto the starched work surface. Give a generous sprinkle of potato starch on top of the mochi dough. Roll out the dough to 1/4" thickness.
These round biscuit and cookie cutters come in handy when you're trying to make uniform and beautiful looking desserts and dishes.
Take a large biscuit cutter (around 3.5") and cut circles out of the rolled mochi dough.
Place a prepared no-bake cookie filling in the middle of a mochi circle. With a food brush, wet the outside of the dough with water.
Pick up the mochi circle with no-bake cookie filling and gently drape the mochi dough over the no-bake cookie filling. Pinch the ends of the mochi dough together so the filling is completely encased in the mochi. Repeat steps 5 & 6 for the rest of the dough and filling.
Once all mochi is made, place on a baking tray and set inside of the freezer for 20-30 minutes.
Remove the mochi balls from the freezer. Set one mochi on the starched silicone working surface. Dust the top of the mochi ball with more potato starch. Take a Nordic Ware stamp and with even pressure, firmly press down on the mochi ball until the ball is flattened to the size of the cookie stamp.
Nordic Ware's Cookie Stamps are also great for traditional cookies and other baked goods as well.
Repeat this process for each mochi ball. You may want to brush out the excess starch in the cookie press between each press for the best-looking design. Mochi will be best at room temperature for up to 3 days in an air-tight container.
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.