Air Fry Matcha Mochi Cookie Crust Mooncakes

5 from 1 vote

Prep Time 1

Fridge Time 1 1

Total Time 1 2

Course Dessert, Snack

Cuisine Chinese

Servings pieces

In a bowl, combine glutinous rice flour, cornstarch, sugar, and milk. Mix until smooth and no clumps remain.
Add vegetable oil and mix thoroughly.
Cover the bowl with plastic wrap and poke a few holes. Steam the mixture over high heat for 10-12 minutes. The mochi is fully cooked when a fork comes out clean with no liquid.
Remove the bowl from the heat and let it cool down slightly. You can speed up the process by placing it in the freezer for a maximum of 5 minutes.
Once cooled, knead the mochi for 5-10 minutes until the dough becomes smooth and stretchy. It's recommended to wear gloves as the mochi is sticky.
Wrap the mochi with plastic wrap and refrigerate for a maximum of 1 hour.

In a mixing bowl, combine eggs, sugar, milk, milk powder (optional), all-purpose flour, and cornstarch.
Sift the mixture into a non-stick saucepan, then add unsalted butter.
Turn on medium-low heat and stir continuously until it forms a dough. Remove from heat.
Let it cool down, then knead it together with matcha powder.

In a mixing bowl, combine softened unsalted butter and icing sugar.
Add whipping cream and egg. Mix until well combined.
Sift in matcha powder, all-purpose flour, and cornstarch. If available, you can use 120g of cake flour instead. Gently use the cut-and-fold method to blend until a dough forms.
Wrap the dough with plastic wrap and refrigerate for at least 1 hour.

Allow the cookie crust dough to reach room temperature for 30 minutes.
Divide the dough into 25-gram portions and roll each into a ball.
Remove the mochi from the fridge. Knead for 1-2 minutes for it to soften. Divide the mochi filling into 5-gram portions and roll each into a ball.
Divide the matcha custard filling into 20-gram portions and roll each into a ball.
Flatten the matcha custard dough, place a piece of mochi in the center, seal it, and roll it into a ball. Repeat for the remaining fillings.
Flatten the cookie crust dough into a disk shape.
Wrap the filling with the cookie crust dough, sealing the edges securely.
Lightly coat it with all-purpose flour, shaking off excess. Sprinkle flour onto the mooncake mold.
Place the filled dough into the mold to create a pattern.
Air fry at 290°F for 7 minutes. Allow it to cool in the basket before transferring to an airtight container. Ready to serve.

Keyword Cookie Crust, Matcha, Mochi, Mooncake, Mooncake Fillings

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