In a large bowl, add in glutinous rice flour, corn starch and sugar, mix well.

Steam for 20 minutes.

In a large bowl, cream the unsalted butter with a hand mixer to soften it.

Add in brown sugar 3 separate times, and beat until light and fluffy. By adding sugar gradually, this helps create a lighter and more tender crumb as your are slowly incorporating air into the mixture.

Add in 1 egg then mix well.

Sift in plain flour, baking powder and matcha powder.

Use the cut-and-fold technique to mix the batter - cut through the dough with a spatula, fold it over, and repeat the process until the ingredients are just combined. This method helps to gently and evenly incorporate the dry ingredients into the wet ingredients without overworking the dough, which could lead to tough and dense cookies.

Take out the cookie dough from the mixer bowl, roll it into a cylinder, then divide into 12 pieces. Roll each piece into a ball, wrap with cling film, and keep them chilled in the refrigerator for 30 minutes to 1 hour.

Add butter to the steamed mochi dough and knead until smooth. This takes around 10 minutes.

Divide the mochi dough into 12 pieces, and roll them into balls (about 22g each).

Take out the cookie dough balls from the fridge. Use your thumb to press on centre of each cookie dough to make a dent. Place a mochi ball in the centre, wrap the dough around it, and roll into a ball.

Repeat the above step for the remaining mochi cookies.

Preheat the oven to 190ºC.

Place them on a baking tray lined with baking sheet, leaving some space in between to allow them to spread out when baking in the oven.

Place white chocolate chips on top of the cookies.

Bake in a preheated oven at 190°C for 12-15mins.

Place the baked cookies on a cooling rack and let them cool for 5-10mins.

Enjoy the cookies when they are warm for the best experience!