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Oreo Mochi Recipe

Oreo Mochi Recipe: Chewy Bliss You Can Make at Home

Try this Oreo Mochi Recipe for a unique dessert that combines chewy mochi with rich Oreo flavor, perfect for impressing friends!
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mochi Base
  • 1 cup glutinous rice flour Essential for that characteristic chewy texture
  • ¼ cup cornstarch Helps soften the mochi
  • 2 tablespoons unsweetened cocoa powder For deep chocolate flavor
  • ¼ cup white sugar Sweetens the mochi
  • 1 tablespoon corn oil Adds moisture and prevents sticking
  • ¾ cup milk Provides hydration and tenderness
Crunchy Coating
  • 6 cookies Oreo Cookies (crushed) Add a crunchy layer and rich flavor

Equipment

  • Mixing Bowl
  • fine-mesh strainer
  • Medium-sized pot
  • Knife or bench scraper
  • shallow dish

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine glutinous rice flour, cornstarch, cocoa powder, and white sugar. Pour in corn oil and milk, then whisk until smooth.
  2. Sift the mixed ingredients through a fine mesh strainer into a medium-sized pot. Cook over low heat, stirring continuously.
  3. Continue stirring for about 10 to 15 minutes until the batter thickens and pulls away from the sides of the pot.
  4. Transfer the batter onto a cornstarch-dusted surface and let it cool. Knead for about 10 minutes until smooth and elastic.
  5. Cut the dough into small pieces and roll each into a ball about 1 inch in diameter.
  6. Roll each mochi ball in crushed Oreos until fully coated.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 5mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gCalcium: 2mgIron: 4mg

Notes

Storage: Keep in an airtight container for 2-3 days at room temperature, up to a week in the fridge, or freeze for up to a month. Allow to thaw before serving.

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