Mochi

1. Combine the glutinous rice flour, sugar, cocoa powder, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Pour the milk into the dry ingredients, 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 6 equal portions and place on the baking sheet.

Milo Filling

1. Combine the milo and condensed milk in a small saucepan over medium heat and cook, stirring, for 5 minutes, or until thickened
2. You should be able to draw lines on the bottom of the pot with your spatula, and the lines shouldn’t disappear
3. Remove from the heat, cover, and cool in the fridge for 1 hour
4. Once the filling has cooled completely divide the filling into 6 equal balls

Assembly

1. Put the milo in a shallow bowl
2. Wearing food-safe gloves that have been oiled, or with well-oiled hands flatten a ball of mochi
3. Place a ball of the filling in the center and pinch the sides of the mochi together into the center to seal
4. Roll the assembled mochi in the milo
5. Repeat until all the mochi and filling have been used