Ubi Cookies with Mochi Filling - Chewy and Thick Recipe

Ubi Cookies with Mochi

Step 1: Prepare the Butter

• Use cold butter for a thicker cookie. Avoid room temperature or melted butter to prevent flat cookies. [00:00]

Step 2: Mix the Sugars

• Combine brown sugar and white sugar. Brown sugar adds chewiness and caramel flavor, while white sugar helps the cookie set and gives it a firmer structure. [00:30]

Step 3: Add Egg Yolk

• Incorporate egg yolk to make the cookies softer and more moist. [01:00]

Step 4: Add Sweet Potato

• Mix in mashed sweet potato. Optionally, add sweet potato paste for color enhancement. [01:30]

Step 5: Combine Dry Ingredients

• Add baking soda, baking powder, and milk powder. Sift the dry ingredients before mixing. Combine until just mixed. [02:00]

Step 6: Check the Dough Consistency

• The dough should be moist but not too wet or dry. [02:30]

Step 7: Portion the Dough

• Weigh the dough to about 50 grams per cookie. You can make them larger, around 80 grams if desired. [03:00]

Step 8: Fill with Mochi

• Place mochi inside the dough and seal it. Optionally, top with white chocolate. [03:30]

Step 9: Chill the Dough

• Refrigerate the cookies for at least 1 hour. [04:00]

Step 10: Bake the Cookies

• Bake at 170 degrees Celsius for 15 minutes. [04:30]

Step 11: Cooling

• Let the cookies cool on the baking tray for 2-3 minutes before transferring them. This helps them finish cooking and prevents a hard bottom. [05:00]

Step 12: Enjoy

• The cookies should be thick and not spread out, just as desired! [05:30]