Empty My Fridge
Pandan Mochi Cookies
Ingredients
- Rice flour2 ¼ cups
- Sugar½ cups
- Pandan leaf1 tsp
- Chocolate chip
Instructions
- Preheat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
- Put the mochiko, sugar and 1 cup of the water in a bowl and stir with a spatula until well combined and the texture of mashed potatoes. If the batter is dry and crumbly, add a few tablespoons of water at a time, up to 1 more cup. Stir in the pandan extract, adding more if you want a stronger colour.
- Spoon the batter into 2-inch rounds spaced 1 inch apart on the lined sheets. Add toppings as you like.
- Bake for 12-13 minutes, swapping the sheets between the top and bottom racks halfway through, until the edges are golden and the cookies lift easily off the sheet.
- Move the cookies to a wire rack and cool completely, about 15 minutes. Dust with powdered sugar if you like.
Summarized from Tasty's video. Watch it for the details.
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