Mochi Ingredients:
Glutinous Rice Flour: 38g; Cornstarch: 9g; Granulated Sugar: 6g; Corn Oil: 6g; Milk: 75g.
Cookie Ingredients:
Cake Flour: 150g; Butter: 75g; Cream: 30g; Cocoa Powder: 10g (Matcha Powder, Strawberry Powder, Purple Sweet Potato Powder, or other); Granulated Sugar: 45g; Milk: 30g.
Additional Ingredients:
Dried Fruits: 25g; Nuts: 20g.
Flavor: Sweet Fragrance; Technique: Baking; Time: Half an Hour; Difficulty: Easy.
Mochi Filled Chocolate (Matcha) Lava Cookies Classic Recipe Cooking Steps
Soften butter, beat with sugar until fluffy, mix with cream and milk, gradually add to the butter and beat until smooth. *If separation of water and oil occurs, slightly beat over hot water to restore smoothness.
Sift cake flour and cocoa powder, add to butter, mix until no dry flour remains and can form a dough. Divide into cookie balls, 20g each, roll into rounds. *The dough should be slightly moist, a bit sticky is fine, it won’t stick when wrapping.
Add additional ingredients (raisins, chocolate chips, etc.) to mochi, knead evenly with disposable gloves, divide into small mochi balls, 10g each. This image shows mango flavor with added dried mango.
Preheat oven to 180 degrees. Flatten a cookie ball in your palm, thick in the middle and thin around the edges, place a mochi ball in the center, seal and roll into a ball, slightly flatten on a baking sheet, use a toothpick to create patterns. *In cold weather, the surface exposed to air may dry out, cover with plastic wrap. *Don’t press the patterns too lightly, they will be faint after baking.
This image shows matcha and mango flavors, using freeze-dried mango powder and adding dried mango to the mochi filling.
Process all cookies in the same way, bake for 15 minutes.
After refrigerating for three days, microwave for a few seconds for the lava effect.
Finished
