Nutella Mochi

This Nutella mochi uses a chewy mochi skin to wrap a creamy chocolate hazelnut Nutella filling

What is mochi?

Mochi is a Japanese snack that's made from a special type of rice called glutinous rice or sticky rice. It has a unique texture that's soft, chewy, and a little sticky, and you can find mochi in various shapes and sizes. People enjoy eating mochi as a snack, but it's also used in cooking and baking.

One of the best things about mochi is its variety of flavors. You can find it in all sorts of delicious flavors like green tea, red bean paste, and sesame, or more modern takes like chocolate and ice cream!

Mochi isn't just delicious—it's also a big part of Japanese culture. It's often eaten during celebrations and festivals, where families and friends come together to enjoy its sweet, chewy goodness. Whether you're biting into a plain piece of mochi or trying it in a new recipe, there's something special about this traditional Japanese treat!

Ingredients

• Glutinous Rice Flour: This is the main ingredient in mochi, giving it its signature chewy and sticky texture.
• Granulated Sugar: Aka white sugar adds sweetness to the mochi dough, balancing out the flavors of other ingredients.
• Corn starch: Helps to prevent sticking and adds a smooth texture to the mochi dough.

• Cocoa Powder: Provides the chocolate flavor to the mochi dough, complementing the Nutella filling.
• Whole Milk: Adds moisture and richness to the mochi dough, helping it to come together.
• Vegetable Oil: Helps to keep the mochi dough soft and prevents it from becoming too dry.

• Heavy Cream or Thickened Cream: Adds creaminess to the Nutella filling, making it lighter and less heavy
• Nutella: This chocolate hazelnut spread provides the main flavor for the Nutella cream, giving the mochi its irresistible chocolate-hazelnut taste.
• Nutella (in piping bag for assembly): Used for filling the mochi, adding an extra burst of Nutella flavor to each bite.

Frequently Asked Questions

How long does Nutella mochi last?

This mochi should be consumed within 1 to 2 days when stored in the refrigerator in an air tight container. To extend its shelf life, store it in an airtight container and consume it promptly.

If you're unable to finish the mochi within 1 to 2 days, consider freezing any leftovers. Wrap them tightly in plastic wrap or foil and place them in a freezer bag or airtight container before freezing. Frozen mochi can last up to 2 weeks in the freezer, but keep in mind that the texture may change slightly upon thawing.

Why is my mochi hard?

There are a couple of reasons why your mochi might be hard:

• Not enough liquid was used (i.e. milk)
• The mochi was overcooked
• The mochi has been left out for too long

Why isn't my mochi sealing?

There are a couple of reasons why your mochi is sealing properly. Here are a couple of tips that may help:

• Make sure you don't get any of the filling on the area of the mochi where you are sealing. The filling will cause the mochi skin to lose its tackiness and cause it to fall apart
• Don't get any cornstarch on the area where you are sealing. This follows the same concept as above, cornstarch will cause the mochi to lose its stickiness and make it harder to seal.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Nutella Mochi

Print Recipe

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This Nutella mochi uses a chewy mochi skin to wrap a creamy chocolate hazelnut Nutella filling

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 8 Mochi 1x
• Category: Mochi
• Method: Easy
• Cuisine: Asian Fusion

Ingredients

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Mochi

• 150g Glutinous rice flour (1 cup)
• 48g Granulated sugar (¼ cup)
• 15g Cornstarch (2 tbsp)
• 15g Cocoa powder (2 tbsp)
• 240ml Whole milk (1 cup)
• 1 tbsp Vegetable oil

Nutella Cream

• 150g Heavy cream, or thickened cream (⅔ cup)
• 2 tbsp Nutella

Assembly

• ½ cup Nutella, in a piping bag

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Instructions

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 parchment paper
10. Divide the mochi into 8 equal portions and place on the baking sheet.

See Also This Recipe:  3-Ingredient Matcha Truffles

Nutella Cream

1. Combine the cream and Nutella in a large bowl and beat with an electric mixer until it reaches stiff peaks
2. Transfer the cream to a piping bag fitted with a large round nozzle and place in the fridge until assembly

Assembly

1. Put the cocoa powder in a shallow bowl
2. Dust a ball of mochi in cocoa powder and use a rolling pin to flatten it into a circle
3. Pipe a blob of Nutella cream in the center, and pipe a smaller dollop of Nutella on top
4. Pinch the sides of the mochi together into the center to seal
5. Roll the assembled mochi in the cocoa powder
6. Repeat until all the leftover dough and filling have been used