Step 1

In one bowl, combine all-purpose flour, hojicha powder, corn starch, salt, and baking powder. Set aside.

Step 2

In a large bowl, whisk the softened unsalted butter until creamy.

Step 3

Add the brown and white sugar into the butter and whisk until combined with no lumps. Continue to whisk until it turns creamy, light, and fluffy. This process may take few minutes if you are using an electric mixer.

Step 4

In a small ramekin, whisk the egg. Slowly add the egg into the butter mixture. Whisk until combined and no lumps before adding more egg. Otherwise, it can easily cause separation from butter and egg if you add the egg all at once. Also, add the vanilla extract into the mixture.

Step 5

Sift the dry ingredients into the batter gradually – one-third at a time. Mix until it forms a soft dough.

Step 6

Use two spoons to form the dough into small balls of 30g each. Place it into a plate or baking pan with parchment paper. Put in the fridge for at least 30 minutes.

Step 7

In a bowl, add glutinous rice bowl, corn starch, sugar, and water/milk. Mix well until no clumps.

Step 8

Add vegetable oil and mix well.

Step 9

Steam the mixture with high heat for 15-20 minutes or until cooked. There should be no liquid floating.

Step 10

Use a fork and mix the mochi mixture to break it apart. Put it in the freezer for 5-10 minutes or until lukewarm.

Step 11

Once cool down, knead the mochi for 5-10 minutes or until the mochi surface is smooth. This process allows your mochi to have a chewy texture. (Check out my video below on how to knead your dough without directly touching with your hands)

Step 12

Wrap the mochi with plastic wrap. Put it in the fridge for 30 minutes.

Step 13

Preheat the oven to 170 °C or 338 °F.

Step 14

Take the mochi out from the fridge and sprinkle some glutinous rice flour on it to prevent stickiness. Divide it into portions of 10g each.

Step 15

Prepare two plastic wraps. Place the cookie dough onto one, and place another plastic wrap on it (like a sandwich). Flatten the dough. Place the mochi on top, and seal the cookie dough with the aid of the plastic wrap. The cookie dough might get sticky, so it is best to use plastic wrap.

Step 16

Line the baking sheet with parchment paper. Place the cookie dough on it.

Step 17

Bake for 8 minutes. Then bring the baking sheet out. Decorate with chocolate chips and sprinkle with sea salt on top. Put it back in the oven for another 8 minutes.

Step 18

Once it is done, bring them out and leave them on the baking sheet for 5-10 minutes, before transferring on to the cooling tray. The mochi might pop out from the dough, but the mochi will “return” to the dough during the cooling process on the baking sheet.

Step 19

If you would like to enjoy them overnight, put in the microwave for 10 secs before serving.