Matcha Dasik Tea Cookies with Rice Flour

Prep Time 20

Total Time 20

Course Dessert, Snack

Cuisine Korean

Servings 20 Small Cookies

Dasik molds (Dasikpan) These carved wooden molds imprint floral or geometric patterns. If unavailable, silicone mooncake molds or cookie stamps can work in a pinch.
Fine mesh sifter Essential for evenly mixing the dry ingredients and preventing clumping.
Mixing bowl and spatula A small rubber spatula works best for pressing and mixing without losing powder.
Small sieve or tea strainer To dust any extra matcha or sugar as a finishing touch.
Baking parchment or wax paper To rest the cookies and prevent sticking.

1 cup glutinous rice flour sweet rice flour – Do not substitute with regular rice flour. The glutinous variety gives the cookie its signature chewy-powdery texture.
2 tablespoons matcha powder – Use ceremonial or high-quality culinary-grade matcha for the best color and flavor.
3 tablespoons honey powder or powdered sugar – For a smooth lightly sweet profile.
Pinch of fine sea salt – Enhances the natural sweetness and balances the matcha's earthy notes.

1 teaspoon roasted black sesame seeds – For nutty undertones and added texture.
1 tablespoon finely chopped pine nuts or walnuts – To mirror traditional Korean desserts often made with nuts.
Food-safe gold leaf – For decoration especially during festivals like Chuseok.

Start by lightly toasting the glutinous rice flour in a dry skillet over low heat for 5–7 minutes. Stir constantly to avoid burning. This step removes the raw flour taste and gives a soft, nutty aroma. Let it cool completely before using.

In a medium bowl, sift together the cooled rice flour, matcha powder, powdered sugar (or honey powder), and a pinch of salt. The sifting ensures the mixture remains light and airy—essential for achieving the crumbly texture of dasik.

Slowly drizzle in about 2 tablespoons of honey or rice syrup while stirring. The amount may vary slightly based on humidity and the type of sweetener. The goal is a crumbly yet cohesive texture that holds shape when pressed—like damp sand at the beach.

If using nuts or sesame seeds, gently fold them into the dough now. These add texture and a nod to more traditional Korean sweet treat profiles.

Take small portions of the dough and press them into your dasik mold firmly. Use the back of a spoon or your fingers to ensure the mix is packed in tightly. Gently tap the mold to release the formed cookie. If you're using cookie cutters, press the dough flat inside the cutter placed on parchment, then lift the cutter.

Place the finished cookies on parchment paper. Let them air dry for at least 2–3 hours, or until the exterior is firm and matte. There’s no baking involved, but a proper rest helps them keep their shape and enhances the melt-in-your-mouth texture.

Dust with a touch of extra matcha powder or a pinch of powdered sugar using a tea strainer. If you’re feeling fancy, add a small speck of gold leaf in the center.