korean rice cake cookie recipe
By using this website, you agree to our use of cookies. We use cookies to provide you with a great experience and to help our website run effectively. Kat Lieu’s viral ube mochi cookies inspired by Korean rice cake cookies (chapssal or tteok cookies) Dear friend, Craving quick cookies, I whipped up these one-bowl wonders that perfectly hit the spot. Inspired by a viral reel from imchaee on TikTok, these cookies are not just easy to craft but also gluten-free and vegan. I adore their contrasting textures: a crispy exterior complemented by an irresistibly chewy, mochi-like interior. I infused mine with ube extract, lending them a delightful purple hue. But the beauty of this recipe lies in its versatility — feel free to get creative with mix-ins and various extracts to customize the flavor and color. They disappeared from my plate so swiftly that I can't give you any storage recommendations just yet. Nonetheless, I urge you to give them a whirl! Make my version of the viral and trending
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