Fun Triangular Rice Ball Cookies
Make Triangular Rice Ball Cookies & Lunchbox Bento-Shaped Cookies from One Dough
Create a delightful cookie box that’s as fun and pretty as it is delicious. These cookies are designed to bring joy with their vibrant colors and charming shapes.
Basic Vanilla Dough- 94g unsalted butter, softened
- 94g powdered sugar
- 32g egg, room temperature
- 160g cake flour
- 40g almond flour
- 1/4 tsp vanilla paste
Additional Powders for Colored Dough- 2g cocoa powder (for brown color)
- 1g matcha powder (for green color)
- 4g pumpkin powder (for orange color)
- 4g cactus powder (for pink color)
- 2g cocoa powder (for brown color)
- 1g matcha powder (for green color)
- 4g pumpkin powder (for orange color)
- 4g cactus powder (for pink color)
Cooking Instructions
Step 1
Cream the softened unsalted butter until smooth. Make sure the butter is at a workable temperature – not too hard, not too soft.
Step 2
Sift in the powdered sugar and mix well with a spatula until it forms a creamy consistency. Ensure there are no lumps for a smooth dough.
Step 3
Gradually add the room-temperature egg in 2-3 additions, mixing well after each addition to prevent the dough from curdling. Adding it slowly is key. Finally, stir in the vanilla paste for added flavor.
Step 4
Sift in the cake flour and almond flour. Gently mix with a spatula until just combined and no dry flour streaks remain. Be careful not to overmix, as this can result in tough cookies.
Step 5
Your basic vanilla cookie dough is now complete. This will be the base for all your colorful creations.
Step 6
Take 40g of the basic vanilla dough and mix in 2g of cocoa powder. Knead gently with gloves until you achieve a uniform chocolate color.
Step 7
Shape the chocolate dough into a rectangular log, approximately 2cm x 11cm x 1.5cm. Wrap it tightly in plastic wrap and freeze for at least 1 hour until firm. This makes it easier to slice cleanly.
Step 8
Combine 80g of the basic vanilla dough with 4g of pumpkin powder. Mix gently to create an orange-colored dough. Chill this dough in the refrigerator until firm but still pliable.
Step 9
Mix 60g of the basic vanilla dough with 4g of cactus powder to create a vibrant pink dough. Chill this dough in the refrigerator until firm.
Step 10
Combine 50g of the basic vanilla dough with 1g of matcha powder to create a refreshing green dough. Chill this dough in the refrigerator until firm.
Step 11
Keep the remaining 80g of basic vanilla dough chilled in the refrigerator. This will be used for the ‘rice’ part of the triangular rice balls and other designs.
Step 12
Divide the remaining basic vanilla dough into 5 equal portions. These will form the base of your triangular rice ball cookies.
Step 13
Slice the firm, frozen chocolate dough (from step 6) into 1cm thick pieces. Shape the basic vanilla dough portions (from step 11) into a triangular rice ball form, then cover them with the chocolate slices. Once assembled, place them back in the freezer to firm up.
Step 14
Now, let’s make the egg-shaped cookies. Thinly roll out the chilled basic vanilla dough (from step 10) and use a round cookie cutter to create the ‘egg white’ shapes.
Step 15
Thinly roll out the chilled pumpkin dough (from step 7). Place this over the ‘egg white’ shapes to form the ‘yolk’. You can use a smaller round cutter or freehand shape the yolk. Freeze these assembled egg cookies until firm.
Step 16
Use the pumpkin dough (from step 7) to create shrimp tempura shapes. Roll the dough into a shrimp-like form and optionally add lines to mimic a battered shrimp. Freeze these shapes.
Step 17
Combine or layer the pink cactus powder dough (step 8) and green matcha powder dough (step 9) to create cherry tomato shapes. Roll them into small, round balls resembling cherry tomatoes. Freeze these as well.
Step 18
Let’s make sausage-shaped cookies. Use the basic vanilla dough or colored doughs, roll them into short cylindrical shapes. Slicing them thinly before baking will create cute sausage cookies. Freeze them.
Step 19
For broccoli-shaped cookies, use the green matcha dough (from step 9). Form small clusters of the dough to resemble broccoli florets. Freeze these shapes.
Step 20
Once all your cookie doughs are well-frozen, carefully slice them into uniform 1cm thick pieces. Handle gently to avoid damaging the shapes.
Step 21
Bake the cookies in a preheated oven. The triangular rice ball cookies require about 15 minutes at 170°C (340°F), while other shaped cookies need 10-12 minutes at the same temperature. Adjust baking time based on the cookie’s color and thickness. They are done when the edges are lightly golden. Let them cool completely on a wire rack after baking.
