Oreo Mochi

Oreo Mochi combines the soft, chewy texture of traditional mochi with the rich flavors of Oreo cookies, making it a delightful treat perfect for parties and family gatherings.

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Dessert, Snack

Cuisine Fusion, Japanese

Servings pieces

Calories 120 kcal

Ingredients

For the mochi

150 g glutinous rice flour Essential for the chewy texture.
30 g cornstarch Helps to achieve the right texture.
12 g cocoa powder Adds chocolate flavor.
30 g white sugar Sweetens the mochi.
30 g corn oil Adds moisture and richness.
250 ml milk For a creamy texture.

For coating

8 pieces Oreo cookies (crushed) Provides a crunchy texture.

Instructions

Preparation

In a large bowl, add the glutinous rice flour, cornstarch, cocoa powder, white sugar, corn oil, and milk. Stir until the mixture is smooth and free of lumps.
Strain the mixture to remove any small particles, then pour the batter into a pot.

Cooking

Place the pot over low heat and stir the batter continuously as it thickens.
Keep stirring until the batter forms a dough-like consistency and no longer sticks to the sides or bottom of the pot. Turn off the heat.

Forming Mochi

Transfer the cooked dough to a cooling rack or countertop to cool slightly. Once safe to handle, stretch and pull the dough repeatedly until it's smooth and stretchy.
Take small portions of the dough and roll them into evenly sized balls.
Roll each mochi ball in the crushed Oreo cookies until fully coated.

Notes

Store leftover Oreo Mochi in an airtight container in the refrigerator for up to a week. Let sit at room temperature before serving for a softer texture.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 50mgFiber: 1gSugar: 5g

Keyword Dessert, Easy Mochi, Mochi Recipe, Oreo Dessert, Oreo Mochi

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