mochi-stuffed miso cookie cups

mochi-stuffed miso cookie cups



Hello friends! It’s been a while since I’ve posted on the blog. The annoyances of school and my other responsibilities gave me little time to even think about Just Ash Eats. But it’s 2018 now! I know it’s a little late to be stating my resolutions, but here are some goals for the blog this year:

  • Post more savory recipes
  • Gain 200 followers on Instagram
  • Try to create my own recipes from scratch

I’m excited for all the possibilities that 2018 will bring!

On a different note, I wanted to share this recipe for mochi-stuffed miso cookies for you guys today. Miso is one of my favorite ingredients to use in desserts to add a savory, salty note. Case in part, this miso dulce de leche that I swirled into vanilla ice cream (but of course it’s delicious by the spoonful as well). When creating this recipe, I was also inspired by the mochi stuffed cookies I saw in the snack aisles of my local asian grocery store. I was sorely tempted to buy a box to munch on, but being the baker that I am, there was no way that I was gonna eat mediocre, dry cookies when I could eat these babies:

Yeah, there’s absolutely no comparison. Homemade > store bought every. single. time.

So, more about these cookies. Interestingly, the miso I stuck into these bad boys added a slight cornbready flavor once baked up. When I gave these away for people to test, they all tasted corn.. not miso. How cool! Also, these cookies are most definitely cakey, not fudgey and dense as I know some people prefer. To be honest, I was going for a dense texture at the beginnings of recipe testing, but the lighter, cakier texture worked better with the mochi. Happy accidents are the best ones!

5 from 1 vote

mochi-stuffed miso cookie cups

adapted from brave tart, mochi recipe from just one cookbook

Course Dessert


for the mochi

  • 100 g (3/4 cup) glutinous rice flour
  • 180 ml (3/4 cup) water
  • 50 g (1/4 cup) granulated sugar
  • 100 g (1/2 cup) potato starch/cornstarch

for the cookie

  • 8 oz (2 sticks) unsalted butter
  • 280 g (1 1/2 cups) granulated sugar
  • 10 g (2 1/2 tsp) baking powder
  • 320 g (2 1/4 cups) flour
  • 1/2 tsp kosher salt
  • 1 large egg
  • 15 ml (1 tbsp) vanilla extract
  • 2 tbsp miso paste


for the mochi

  1. Mix the glutinous rice flour, sugar, and water together in a medium bowl. Cover the bowl with plastic wrap, cutting a hole in the top for ventilation. 

  2. Microwave for 1 minute, then take out and stir. Cover again and cook for another minute, then stir. Finally, cook for an extra 30 seconds.

  3. Dust a cutting board generously with potato starch/cornstarch. Dump the mochi onto the board, dust more starch on, and flatten out into a rectangle with your hands. With an oiled knife, cut the mochi into 1 inch squares. Let cool.

for the cookie

  1. Beat the butter and sugar together in the bowl of a stand mixer until fluffy.

  2. Add the egg, vanilla, and miso paste, and beat until combined.

  3. Add the dry ingredients and mix until just combined, when you can't see any more white flour bits. Refrigerate the dough for at least 2 hours.

  4. Preheat the oven to 350°F, and grease 1 cupcake tin (you might need 2, depending on the size of your cookies). Scoop 1-2 tbsp of dough into the bottom of the cupcake tin, flattening the dough out into an even layer. Place a mochi square on top of the dough, then add an additional 1-2 tbsp of cookie dough to cover the mochi. Repeat until all the dough is used up.

  5. Bake the cookies for 12-15 minutes, until slightly golden and still soft. They will continue to cook in the hot baking pan. Let cool for 10 minutes, then remove and enjoy!

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