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

Slowly stir in milk to incorporate with flour mixture.

Steam the mochi for 30 mins.

Wrap with cling film right on the surface of the mochi. Keep it chilled in the fridge for 1 hour.

While the mochi is chilled in the fridge, make the cookie dough. In a large bowl, add in unsalted butter and soften them with a whisk.

Sift in plain flour, baking powder and cocoa powder.

Make the mochi cookies. Roll the mochi into 10g balls.

Roll the cookie dough into 20g balls.

Flatten the cookie dough, place the mochi ball in the centre and wrap it. Roll the dough then flatten it.

Place chocolate chips on top of the cookies.

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