MOCHI

1. Mix the flour, sugar, and milk in a microwaveable bowl. Cover with plastic wrap and microwave for 1 minute.
2. Remove bowl from the microwave and give the mochi mixture a quick mix to disperse the liquid. Cover and pop back into microwave for another 1 minute.
3. Remove bowl from the microwave, and add the coconut oil to the hot mochi and mix. Cover and set aside to cool for at least 10 minutes.
4. Lightly flour a surface with cornstarch, Knead and stretch the dough onto the surface and separate into 12 equal portions. Coat each piece with a little cornstarch and set aside.

THAI TEA COOKIES

1. Grind the loose leaf Thai tea into a fine powder using a spice grinder, food processor, or a pestle and mortar. Pull the powder through a sieve to get rid of larger particles. Make sure you have a total of 2 ½ tablespoons of ground Thai tea! 
2. In a small bowl, combine the sifted tea with milk and mix thoroughly. Let it sit for at least 5 minutes.
3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4. In a large bowl, mix together the melted butter and sugar. Then add in the egg, vanilla, and Thai tea mixture until well combined.
5. Fold in the flour mixture and mix just until combined. Cover and chill for at least 2 hours or overnight.
6. When ready to bake, preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
7. Add the granulated sugar to one small bowl and the powdered sugar in another. Set it aside.
8. Each batch of cookie dough should make about 12 equal balls weighing about 45-50 grams (or about 2 tablespoons each). Flatten each ball out, add a piece of mochi to the middle, then carefully pinch in the edges to completely cover the mochi and form back into a ball¹.
9. Coat each ball with granulated sugar, followed by a layer of powdered sugar, and arrange them approximately 1-1.5 inches apart on a lined baking sheet. If your baking sheet can't accommodate all the cookie dough balls, keep the remaining uncoated ones in the fridge until you're ready to bake.
10. Bake for 12 to 15 minutes or until the tops crack and the bottom edges begin to brown. After letting them cool on the pan for 2 minutes, transfer the cookies to a wire rack and allow them to cool completely.