mochi cookies or korean rice cake cookie recipe (viral and trending)

Kat Lieu’s viral ube mochi cookies inspired by Korean rice cake cookies (chapssal or tteok cookies)

Dear friend,

Craving quick cookies, I whipped up these one-bowl wonders that perfectly hit the spot. Inspired by a viral reel from imchaee on TikTok, these cookies are not just easy to craft but also gluten-free and vegan. I adore their contrasting textures: a crispy exterior complemented by an irresistibly chewy, mochi-like interior. I infused mine with ube extract, lending them a delightful purple hue. But the beauty of this recipe lies in its versatility — feel free to get creative with mix-ins and various extracts to customize the flavor and color.

They disappeared from my plate so swiftly that I can't give you any storage recommendations just yet. Nonetheless, I urge you to give them a whirl! Make my version of the viral and trending Korean rice cake cookies, or call them mochi cookies!

(within an hour of posting my viral reel of these cookies on Instagram, followers were already making them!

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Modern Asian Kitchen: Essential and Easy Recipes for Dim Sum, Dumplings, Stir-Fries, Ramen, Rice Bowls, Bibimbaps, Pho, and More

By Lieu, Kat

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Yield 4

Author Kat Lieu

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Print

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viral korean rice cake cookies or mochi cookie recipe by kat lieu

Ingredients

• 2 cups Mochiko or glutinous rice flour
• 1/3 cup maple syrup (adjust to taste; sugar or honey can also be used)
• Ube extract or any flavor extract of your choice (optional)
• Approx. 2 cups vegan milk or water (add until the mixture is of a thick, smooth, and slightly runny consistency)
• 1/3 cup cranberries, raisins, chocolate chips, nuts, etc. (or a combination)
• 1/2 tbsp baking powder

Instructions

1. Line a baking sheet with parchment paper.
2. Preheat the oven to a range between 425°F and 440°F.
3. Combine the mochiko, maple syrup, vegan milk or water, and extract (if using). Mix until the batter is smooth and cohesive.
4. Gently fold in your choice of cranberries, raisins, chocolate chips, or nuts.
5. Stir in the baking powder until well incorporated.
6. Allow the batter to rest for a few minutes.
7. Scoop the batter onto the prepared baking sheet. You can make large cookies, approximately 3 inches in diameter or even bigger. Ensure there's adequate space between each cookie to allow for minimal spreading, as these cookies don't spread too much.
8. Bake for 10-12 minutes or until the edges are golden brown and the cookies are set in the middle. Note: The tops of the cookies might not appear too golden due to the nature of rice flour (which remains quite white post baking). However, the bottoms and edges will brown when they're ready.
9. Once baked, remove from the oven and allow the cookies to cool.
10. Serve and enjoy, especially with tea!

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Modern Asian Baking at Home Cookbook

Modern Asian Kitchen

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