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Oreo Mochi Recipe

Oreo Mochi Recipe: A Chewy Chocolate Dream Come True

Enjoy a delightful Oreo Mochi that fuses the classic chocolatey goodness of Oreos with the chewy texture of traditional Japanese mochi.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi Dough
  • 1 cup glutinous rice flour Essential for chewy texture; do not substitute.
  • 2 tablespoons cornstarch Improves elasticity.
  • 2 tablespoons cocoa powder Use unsweetened for best flavor.
  • 1/4 cup white sugar Can use powdered sugar, reduce slightly.
  • 1 tablespoon corn oil Can substitute with vegetable or melted coconut oil.
  • 1/2 cup milk Dairy-free alternatives are fine.
For the Coating
  • 8 pieces Oreo cookies Crushed for coating; can substitute other chocolate cookies.

Equipment

  • mixing bowl
  • silicone spatula
  • Fine Sieve
  • Medium-sized Pot
  • Lightly Greased Surface for Dough

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine glutinous rice flour, cornstarch, cocoa powder, white sugar, corn oil, and milk. Whisk until smooth.
  2. Sift the mixture into a medium-sized pot to eliminate lumps.
  3. Cook the batter over low heat, stirring continuously for 10 to 15 minutes, until it thickens and pulls away from the sides.
  4. Transfer the dough to a lightly greased surface and cool for 5 minutes, then knead for 10 minutes.
  5. Divide the dough into equal pieces and roll them into 1-inch balls.
  6. Roll each mochi ball in crushed Oreo crumbs until fully coated.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 60mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezing is also an option for longer storage.

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