1-Mix glutinous rice flour (80 g), granulated sugar (40 g), and water (135 mL) in a small bowl, allowing some lumps to remain.

2-Microwave in intervals: first for 1 minute, stir; then another 1 minute, stir; finally 30 seconds, stir, until it becomes very sticky and bouncy.

3-Dust a surface with cornstarch (2 teaspoons), turn the mochi onto it, and pat all sides with cornstarch.

4-Let it cool slightly, then cut into 10 pieces, coating each with cornstarch, and allow to cool completely.

5-Making the Cookie Dough: Once your mochi is ready, it’s time for the cookie part. Line a baking sheet with parchment paper. In a medium bowl, mix the dry ingredients: all-purpose flour (180 g), Thai tea powder (1 tablespoon), milk powder (1 tablespoon, if using), salt (½ teaspoon), baking soda (½ teaspoon), and baking powder (½ teaspoon). In another bowl, beat softened unsalted butter (115 g) with granulated sugar (150 g) on medium speed until creamy and fluffy, about 3 minutes. Add the large egg (1) and vanilla extract (1 teaspoon), mixing until combined. Add the flour mixture on low speed until just combined, leaving some flour patches. Fold in roughly chopped white chocolate (100 g), reserving a handful for topping. Scoop dough into balls using a 4-tablespoon scooper, place on the sheet, and chill for at least 1 hour until firm.

6-Baking the Cookies: Preheat the oven to 350°F. Create a depression in each dough ball, place a piece of mochi inside, wrap the dough around it, and form balls. Place on the baking sheet, spacing 2 inches apart. Bake for 12-14 minutes until the edges are set but the centers are soft. Optionally, press reserved white chocolate pieces on top 1-2 minutes before done. Cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely. With prep time around 40 minutes, cook time about 17 minutes, chilling time at least 1 hour, and total time roughly 1 hour 57 minutes, this recipe fits into most schedules.