Mango Sticky Rice Mochi Cookies

Ingredients

Ingredients

• 2 1/3 cups glutinous rice flour (like koda farm’s mochiko)
• 2 cups cold water, divided
• 1 tbsp neutral oil or olive oil
• 1 tsp baking powder
• 1/3 to 1/2 cups granulated sugar, to taste
• 1/2 cups diced mangos
• yellow food coloring gel
• 1 tbsp red or white miso (optional)

Instructions

1. Gather your ingredients and preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
2. Combine the glutinous rice flour, 1 cup of the water, oil, baking powder, sugar, and miso (if using) in a large mixing bowl. Stir just until smooth, achieving a mashed‑potato consistency.
3. If the batter feels too dry, add more water a little at a time, up to a total of 2 cups of water.
4. Divide the batter by placing half of it in another mixing bowl. Mix a few drops of yellow food coloring and the diced mangos into the second bowl.
5. Drop spoonfuls of batter onto the prepared baking sheet, alternating colors if desired. Use damp fingers or a spoon to round them into cookie shapes, leaving about 1 inch (2.5 cm) between each cookie.
6. Bake for 13 to 14 minutes, until the tops are firm and slightly crisp, the edges are golden, and the bottoms are browned.
7. Immediately transfer the cookies to a wire rack to cool, preventing them from steaming on the baking sheet.