Oreo Mochi Recipe
This Oreo Mochi recipe combines the chewy texture of mochi with the classic flavor of crushed Oreo cookies. Made from sweet rice flour and cooked in the microwave, these delightful treats are easy to prepare and perfect for a quick dessert or snack. The mochi is soft and slightly translucent with a sweet vanilla undertone, complemented by the crunchy, chocolatey Oreo filling.
- Prep Time: 10 minutes
- Cook Time: 5 minutes microwave cooking plus 30 minutes chilling
- Total Time: 45 minutes
- Yield: 6 mochi balls
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese Fusion
- Diet: Vegetarian
Ingredients
Mochi Dough
- 1/2 cup mochiko (sweet rice flour)
- 1/4 cup sugar
- 1/2 cup water
- 1/4 teaspoon vanilla extract
Filling and Dusting
- 6 Oreo cookies, crushed
- Cornstarch, for dusting
Instructions
- Prepare the mochi dough: In a mixing bowl, combine 1/2 cup mochiko, 1/4 cup sugar, and 1/2 cup water. Stir until the mixture is smooth and fully combined without any lumps.
- Cook the mochi: Pour the mixture into a microwave-safe bowl and cover it with plastic wrap. Microwave on high for 1 minute, then remove and stir carefully. Repeat microwaving and stirring every minute for a total of 4 to 5 minutes, until the dough becomes thick and slightly translucent.
- Add flavor: Stir in 1/4 teaspoon vanilla extract to the cooked mochi dough to enhance its flavor.
- Cool the mochi dough: Dust a clean work surface generously with cornstarch. Pour the hot mochi dough onto the surface and allow it to cool slightly so it can be handled safely.
- Shape the mochi: Divide the mochi dough into 6 equal portions. Flatten each portion into a disc. Place a spoonful of crushed Oreo cookies in the center, then carefully fold and seal the edges around the filling, rolling the mochi into a smooth ball.
- Dust with cornstarch: To prevent the shaped mochi from sticking, dust each ball with additional cornstarch.
- Chill and serve: Place the shaped mochi in the refrigerator and chill for at least 30 minutes. Serve chilled for the best texture and flavor experience.
Notes
- Be cautious while handling hot mochi dough to avoid burns.
- Use cornstarch generously to prevent sticking when shaping the mochi.
- This recipe uses a microwave for quick cooking but can also be steamed if preferred.
- Store leftover mochi in an airtight container in the refrigerator for up to 2 days.
- Let the mochi come to room temperature before eating if chilled longer than 2 hours to soften the texture.
Find it online: https://mealoria.com/oreo-mochi-recipe/
