In a bowl, mix 60g glutinous rice flour, 20g cornstarch, and 10g sugar

Gradually pour in 110g milk while stirring to form a smooth, lump-free batter.

Strain the batter to remove any lumps for a silky texture.

Cover the batter with plastic wrap, poke a few small holes on top, and steam it over medium heat for 25 minutes.

While still hot, mix in 10g butter until completely melted and well incorporated.

Once the mochi has cooled enough to handle, knead it into a smooth, elastic dough and set aside.

Soften 90g butter and place it in a large bowl. Add 40g sugar and mix with a spatula until combined.

Using an electric mixer, whip the butter and sugar until light, fluffy, and pale in color.

Gradually add 50g egg liquid in small portions, mixing well with an electric mixer after each addition to prevent curdling.

In a separate bowl, combine 150g cake flour, 2g baking powder, and 10g matcha powder. Sift the mixture into the butter mixture.

Gently fold the dry ingredients into the butter mixture with a spatula until a smooth dough forms. Be careful not to overmix.

Divide the matcha dough into 30g portions and the mochi dough into 17g portions.

Take one piece of matcha dough, roll it into a ball, and flatten it into a disc.

Place a mochi portion in the center and wrap the matcha dough around it. Roll it smooth, then gently flatten into a cookie shape.

Sprinkle some dried cranberries on top for decoration and added texture, gently pressing them into the cookie dough with your hand to ensure they stay in place.

Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper and space the cookies evenly.

Bake in the middle rack at 170°Cfor 20 minutes. Keep an eye on the cookies—the edges should turn slightly golden, and the tops will remain light.

Let the cookies cool on the tray for a few minutes, then transfer them to a cooling rack to cool completely. The matcha cookies will crisp up, and the mochi will remain soft and stretchy inside.