Soft and chewy chocolate mochi filled with a cookies and cream oreo filling, a modern take on a Japanese classic
What is mochi?
Mochi is a traditional Japanese food made from glutinous rice that has been pounded into a sticky, stretchy paste, and molded into various shapes with sweet or savory fillings.
Similar foods made from glutinous or sticky rice are also found in other cultures, such as tteok in Korea, tangyuan in China, banh tet in Vietnam, and ketan in Indonesia. These foods share a similar texture and are used in both sweet and savory dishes in their respective cultures.
This mochi is a little different from the traditional kind of mochi. Rather than sweetened bean pastes as a filling, this one uses a cookies and cream filling. Think of this as the modern version of the traditional treat that everyone will love!
Ingredients
Mochi
- Glutinous rice flour: Aka sweet rice flour. If you have access to shiratamako where you live I highly recommend using that! It's a Japanese glutinous rice flour made from short-grain rice (mochigome). Otherwise, you can use mochiko or Thai-style glutinous rice flour which can be found in almost all Asian grocery stores.
- Granulated sugar: Aka white sugar, is used to sweeten the mochi dough as well as give it a softer texture.
- Corn starch: Corn starch helps to thicken the mochi dough as well as give it more structure.
- Cocoa powder: Cocoa powder gives the mochi dough chocolate flavor! Feel free to use regular or dutch processed cocoa powder.
- Whole milk: Milk is used to hydrate the dough as well as add extra fat and protein to the dough, this results in a softer mochi with a smoother mouthfeel. If you want to make this dairy-free you can replace this with water.
- Vegetable oil: Kneading vegetable oil into the dough not only makes it softer and chewier it also makes it easier to handle as it'll be less sticky.
Cookies 'n' Cream Cheese
- Cream cheese: Make sure you use block cream cheese as it sets up firmer, spreadable cream cheese will be too runny to pipe into the center of your mochi
- Sugar: Regular white sugar is perfect for sweetening the filling.
- Oreo cookies: We need oreo cookies to flavor this cream of course! Make sure you don't crush the cookies up too finely, that way you have larger cookie chunks throughout your filling.
Assembly
- Cocoa powder: The cocoa powder here is needed to coat the outside of the mochi. Make sure you use a high-quality cocoa powder as it will be the first thing to hit your tastebuds!
Frequently Asked Questions
How long do these last?
Mochi are best on the day they're made, so I would recommend eating these as soon as possible. They are the chewiest and softest on the day they're made however they will last up to 2 days when stored in an airtight container in the fridge.
Can I freeze mochi?
When mochis are frozen they will have a slightly different texture once defrosted. They won't be as chewy and a little harder, but still delicious!
If you are freezing these keep in mind that they'll only last up to 2 weeks. Afterward, the defrosted mochi will be too hard to eat.
Why is my mochi hard?
There are a couple of reasons why your mochi is hard:
- The mochi was overcooked
- Not enough liquid was added to the mochi batter
- The cooked dough had been left uncovered for too long
- The dough hadn't been kneaded for long enough
Why is my mochi sticky?
There are a couple of reasons for sticky dough:
- Too much liquid was added to the batter
- Not enough oil was added to the cooked dough
- The cooked dough had been overworked
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!
Print📖 Recipe
Oreo Mochi
Soft and chewy chocolate mochi filled with a cookies and cream oreo filling, a modern take on a Japanese classic
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 Mochi 1x
- Category: Mochi
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
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
Cookies and Cream Cheese
- 125g Cream cheese, room temperature
- 50g Granulated sugar (¼ cup)
- 6 Oreo cookies, crushed
Assembly
- 60g Cocoa powder (½ cup)
Instructions
Mochi
- Combine the glutinous rice flour, sugar, cocoa powder, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
- Pour in the milk into the dry ingredients, and whisk until smooth
- Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
- Uncover and stir
- Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
- If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
- Allow the mochi to cool enough to handle
- Add the vegetable oil and using gloved or oiled hands knead until smooth
- Prepare a baking tray lined with baking paper
- Divide the mochi into 8 equal portions and place on the baking sheet.
Cookies and Cream Cheese
- Combine the cream cheese and sugar in a large bowl and beat with an electric mixer until smooth
- Add the crushed cookies and mix until just combined
- Transfer the cream to a piping bag fitted with a large round nozzle and place in the fridge until assembly
Assembly
- Put the cocoa powder in a shallow bowl
- Dust a ball of mochi in cocoa powder and use a rolling pin to flatten it into a circle
- Pipe a blob of cream cookies and cream cheese in the centre and pinch the sides of the mochi together into the centre to seal
- Roll the assembled mochi in the cocoa powder
- Repeat until all the mochi and filling have been used
Related Recipes
Comments
No Comments