Creating Thai Tea Mochi Crinkle Cookies is a straightforward process. Follow these steps to ensure delicious results:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine glutinous rice flour, all-purpose flour, granulated sugar, Thai tea leaves, baking powder, and salt. Whisk until well blended.
3. Prepare Wet Ingredients: In a separate bowl, whisk together coconut milk, egg, and vanilla extract until fully combined.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until a thick dough forms. The dough should be slightly sticky.
5. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 20 minutes. This will make it easier to shape.
6. Shape Cookies: Once chilled, scoop about 1 tablespoon of dough and roll it into a ball. Roll the ball in powdered sugar until completely coated. Place it on the prepared baking sheet.
7. Bake: Bake in the preheated oven for 15-20 minutes, or until the cookies have puffed up and the tops are crinkled. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.

These simple steps will guide you through the process of making Thai Tea Mochi Crinkle Cookies effortlessly.