Oreo Mochi
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
Japanese
Servings
15
Prep Time
20 minutes
Cook Time
2 minutes
Calories
420
👋 Welcome back to our kitchen! Today we're diving into something special and delightfully sweet — Oreo Mochi!
These treats combine the soft, chewy texture of traditional Japanese mochi with the creamy and iconic flavor of Oreo cookies.
Perfect for dessert lovers looking for something unique!
Ingredients
- 100g mochiko (glutinous rice flour)
- 1 tbsp unsweetened cocoa powder
- 40g sugar
- 180-200ml water
- 50ml heavy cream (whipping cream)
- 80g cream cheese (e.g., Philadelphia)
- 3 Oreo cookies
- 30g sugar
- Mixing Bowls: For preparing dough and filling.
- Whisk/Hand Mixer: For whipping cream and mixing filling.
- Silicone Mould: A 4cm diameter 15-hole mould for shaping the filling.
- Microwave-Safe Glass Bowl: For cooking the mochi dough.
- Cling Wrap: To cover the dough in the microwave.
- Spatula: For stirring and transferring the mochi dough.
- Freezer: For freezing the Oreo filling.
- Refrigerator: For chilling the mochi.
- Potato Starch (Katakuriko): For dusting and handling the mochi dough.
- Baking Sheet: Optional, for laying out prepared mochi.
For the Mochi Dough:
For the Filling:
Kitchen Tools Needed:
Directions
Prepare the Filling:
Whip the Cream: In a bowl, beat whipping cream and sugar until soft peaks form.
Mix Ingredients: Add cream cheese to the whipped cream, mixing until smooth. Remove cream from Oreos, crush the cookies, and stir into the cream mixture.
Shape and Freeze: Spoon the filling into each hole of a silicone mould. Flatten the surface and freeze for at least 2 hours, or overnight for best results.
Make the Mochi Dough:
Mix Dough Ingredients: In a microwave-safe bowl, whisk together mochiko, cocoa powder, sugar, and gradually add water until smooth.
Microwave: Cover the bowl with cling wrap and microwave as follows: 1 minute, stir; 1 minute, stir; 30 seconds, stir; and a final 30 seconds, stir. The dough should be thick and translucent.
Cool and Cut: Dust a surface with katakuriko. Transfer the hot mochi dough to the surface and divide into 15 equal pieces.
Assemble the Mochi:
Shape: Dust hands with katakuriko. Flatten each piece into a circle, place a piece of frozen filling in the center, and wrap the dough around it. Seal and smooth each mochi.
Chill: Place the formed mochi in the fridge for a few minutes before serving to set the shape.
Recipe Video
Recipe Note
Tips for Success:
- Keep Ingredients Cold: Ensure the filling is frozen solid to make wrapping easier.
- Dough Consistency: If the mochi dough is too sticky, add more katakuriko when handling.
- Serving: Serve chilled for a refreshing treat or at room temperature for a softer texture.
Enjoy crafting these delightful Oreo mochi, perfect for a unique dessert or as a sweet snack for any occasion!
