Biscoff Mochi

biscoff mochi filled with lotus spread

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5 from 2 reviews

Chewy mochi filled with smooth lotus biscoff spread and dusted in biscoff cookie crumbs


Units Scale


  • 200g Glutinous rice flour (1 1/2 cup)
  • 65g Granulated sugar (1/3 cup)
  • 40g Corn starch (1/3 cup)
  • 360ml Whole milk (1 1/2 cup)
  • 1 1/2 tbsp Vegetable oil


  • 1 cup Lotus biscoff spread, smooth


  • 10 Lotus biscoff cookies, crushed into a fine dust



  1. Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
  2. Add the milk, and whisk until smooth
  3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
  4. Uncover and stir
  5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
  6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
  7. Allow the mochi to cool enough to handle
  8. Add the vegetable oil and using gloved or oiled hands knead until smooth
  9. Prepare a baking tray lined with baking paper
  10. Divide the mochi into 8 equal portions and place on the baking sheet.


  1. Prepare a shallow bowl with cornstarch
  2. Using oiled or gloved hands flatten a portion of mochi between your palms and pipe a round blob of biscoff into the centre
  3. Bring the edges of the mochi together to enclose the biscoff and roll it into a ball
  4. Dust the ball in biscoff cookie crumbs and repeat with the remaining mochi and biscoff
  5. Enjoy!
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