Oreo Mochi

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!

Additional Tips

Use Cornstarch or Potato Starch for Dusting

Lightly dust your hands, work surface, and rolling pin with cornstarch or potato starch to prevent sticking while handling mochi dough.

Sift the Glutinous Rice Flour

This prevents lumps and ensures a smooth, elastic dough that is easier to work with.

Use a Silicone Mat

Rolling and shaping mochi on a silicone baking mat reduces sticking and makes cleanup easier.

Stir the Dough Between Microwave Sessions

After every heating interval, stir the dough well to ensure even cooking and smooth consistency.

Wrap the Filling While the Dough is Slightly Warm

Mochi is more pliable and stretchable when slightly warm, making it easier to wrap around the Oreo filling without tearing.

Reheat Hardened Mochi

If your mochi gets too firm after storage, microwave for 10 seconds to soften it before eating.

Use Cocoa Powder in the Dough

For a richer chocolate-flavored mochi, mix 1 tablespoon of cocoa powder into the glutinous rice flour before cooking.

Oreo Mochi Variations

Give your Oreo mochi a creative twist with these unique variations:

Matcha Oreo Mochi

• Add 1 teaspoon of matcha powder to the mochi dough for a subtle earthy flavor.
• The mild bitterness of matcha balances the sweetness of the Oreo filling.

Chocolate-Coated Oreo Mochi

• Once the mochi is fully assembled, dip it in melted dark, milk, or white chocolate and let it set for a crunchy chocolate shell.
• Sprinkle with crushed Oreos or drizzle with caramel for an extra gourmet touch.

Deep-Fried Oreo Mochi

• Lightly coat the prepared mochi in tempura batter or panko breadcrumbs and deep-fry until golden brown.
• This gives a crispy exterior while keeping the inside warm and gooey.

Peanut Butter Oreo Mochi

• Add a teaspoon of peanut butter inside the Oreo filling for a nutty, creamy surprise.
• The combination of chocolate, peanut butter, and mochi makes for a decadent treat.

Ice Cream-Filled Oreo Mochi

• Instead of regular Oreo filling, use cookies and cream ice cream as the center.
• Freeze the assembled mochi for a cool, refreshing dessert.

Serving Suggestions

With Ice Cream

Serve alongside vanilla, cookies & cream, or matcha ice cream for a perfect East-meets-West dessert combo.

Drizzled with Condensed Milk or Chocolate Sauce

A light drizzle of sweetened condensed milk or melted chocolate adds extra creaminess and sweetness.

Mochi Milkshake

Blend chilled Oreo mochi with milk and vanilla ice cream to create a chewy, rich milkshake.

Chopped as a Bubble Tea Topping

Cut mochi into small cubes and add them to bubble tea or iced coffee for a chewy texture similar to tapioca pearls.

With Fresh Berries

Serve Oreo mochi with strawberries, blueberries, or raspberries to add a refreshing, fruity contrast to the creamy filling.

Oreo Mochi

Print Recipe

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Soft and chewy chocolate mochi filled with a cookies and cream oreo filling, a modern take on a Japanese classic

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 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 (1/4 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 (1/4 cup)
• 6 Oreo cookies, crushed

Assembly

• 60g Cocoa powder (1/2 cup)

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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 in 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 8 equal portions and place on the baking sheet.

Cookies and Cream Cheese

1. Combine the cream cheese and sugar in a large bowl and beat with an electric mixer until smooth
2. Add the crushed cookies and mix until just combined
3. 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 cream cookies and cream cheese in the centre and pinch the sides of the mochi together into the centre to seal
4. Roll the assembled mochi in the cocoa powder
5. Repeat until all the mochi and filling have been used

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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