Chewy Dubai “Cookie” (Marshmallow Mochi)
Soft and stretchy mochi-style cookies made with glutinous rice flour, filled with melty chocolate chips and lightly dusted with powdered sugar. These chewy Dubai-inspired cookies have a crisp edge and a marshmallow-like center that makes every bite unforgettable.
Ingredients
Scale
- 200 grams glutinous rice flour
- 100 grams granulated sugar
- 180 milliliters milk
- 50 grams unsalted butter, melted
- 1 large egg
- 1 teaspoon baking powder
- 1 pinch salt
- 80 grams mini chocolate chips
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Preheat the oven to 180 degrees Celsius and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, and salt.
- Add the milk, melted butter, and egg to the dry ingredients and mix until smooth and fully combined.
- Fold in the mini chocolate chips evenly throughout the batter.
- Scoop small portions of batter onto the prepared baking sheet, spacing them apart.
- Smooth the tops gently with the back of a spoon.
- Bake for 15 to 18 minutes until the edges are lightly golden while the centers remain soft.
- Allow the cookies to cool on the tray for 5 minutes before transferring.
- Dust lightly with powdered sugar and serve warm or at room temperature.
Notes
- Do not substitute glutinous rice flour with regular flour, as it will change the texture completely.
- Avoid overbaking to maintain the soft, chewy center.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Find it online: https://tastyze.com/chewy-dubai-cookie-marshmallow-mochi/