Oreo Mochi Recipe

If you’re new to mochi, don’t worry—you’ll notice that despite its fancy-sounding name, it’s actually quite approachable and rewarding to make at home. The slightly crisp exterior dusted with cornstarch gives way to that addictive chewiness, while the Oreo filling surprises you with bursts of familiar cookie flavor. Sharing these bites on a quiet weekend afternoon feels like a small celebration.

This Oreo Mochi Recipe isn’t just a treat—it’s an experience, one that invites you to slow down, savor each bite, and appreciate the simple joy of homemade sweets with a twist.

Ingredient Guide

• Mochiko (sweet rice flour): The heart of your mochi, creating that chewy, elastic texture.
• Sugar: Adds light sweetness and helps soften the dough.
• Water: Binds everything together; make sure to measure carefully for the right consistency.
• Vanilla extract: Elevates the flavor with a subtle aromatic note.
• Oreo cookies, crushed: Provides a luscious, crunchy filling that pairs perfectly with the soft mochi.
• Cornstarch: Essential to dust surfaces and keep your mochi from sticking.

Prep Before You Begin

Before diving into this Oreo Mochi Recipe, it’s helpful to gather and measure all your ingredients in advance—a proper mise en place makes the process calm and enjoyable. Dust your workspace generously with cornstarch to keep the sticky mochi manageable as you shape it. Also, prepare your microwave-safe bowl and plastic wrap to keep things neat. The whole process takes about 45 minutes, so a relaxed mindset is part of the experience.

How to Make Oreo Mochi Recipe

1. Prepare the mochi dough: In a mixing bowl, combine mochiko, sugar, and water. Stir with a spatula until smooth and fully blended—this helps prevent any lumps. The batter should be silky and just slightly runny.
2. Cook the mochi: Pour the mixture into a microwave-safe bowl and cover tightly with plastic wrap to trap moisture. Microwave on high for 1 minute, then pause to stir gently with a wet spatula. Repeat this process 4 to 5 times until the dough turns thick, a bit glossy, and somewhat translucent—a sign it’s perfectly cooked.
3. Add flavor: Once the dough has cooked, stir in the vanilla extract. This small addition makes the mochi aroma warmly inviting, something you’ll appreciate as you move forward.

4. Cool the mochi dough: Dust a clean surface generously with cornstarch—this prevents the incredibly sticky dough from clinging everywhere. Pour the warm dough onto the surface and let it cool just until you can handle it comfortably. This step is key for shaping without frustration.
5. Shape the mochi: Divide the dough into 6 equal portions. Flatten each portion in the palm of your hand and place a spoonful of crushed Oreo in the center. Carefully fold the edges over the filling and pinch to seal it tight, then gently roll into a smooth ball. Don’t worry if they aren’t perfectly round—each one has its own charm!
6. Dust with cornstarch: Once shaped, coat each ball lightly with more cornstarch to keep them from sticking together or to your fingers. This also gives a lightly crisp finish on the outside that contrasts beautifully with the chewy inside.
7. Chill and serve: Transfer the mochi balls into an airtight container and chill in the refrigerator for at least 30 minutes. This resting time lets the texture set perfectly, making each bite softly chewy and refreshingly cool—just the way I love to enjoy mine.

Creative Variations for Oreo Mochi Recipe

• Swap crushed Oreos for other cookies like Biscoff or chocolate chip for a new twist.
• Add a teaspoon of cocoa powder to the mochi dough for a subtle chocolate undertone.
• Try mixing matcha powder into the dough for a fragrant, earthy flavor and pop of color.
• Incorporate a small dollop of cream cheese frosting instead of crushed Oreos for a creamy surprise.
• Roll finished mochi in toasted coconut flakes for a tropical crunch.
• Serve with a drizzle of warm chocolate or caramel sauce for an indulgent finish.

Storage, Freezing & Reheating

• Keep refrigerated in an airtight container for up to 3 days—mochi maintains its best texture fresh.
• For longer storage, freeze individually wrapped pieces in parchment paper for up to 1 month.
• To enjoy frozen mochi, thaw in the refrigerator for several hours or at room temperature for about 30 minutes.
• Avoid microwaving to reheat as mochi can become too sticky; chilling brings out the best chewiness.

Oreo Mochi Recipe FAQs

• Can I replace Oreos with other fillings? Absolutely! You can use any crushed cookie, jam, or even sweetened red bean paste if you want a traditional twist.
• Why does the mochi become sticky? Mochi is naturally sticky due to the glutinous rice flour; dusting generously with cornstarch and dusting your hands helps prevent mess.
• Is microwaving the only cooking method for this mochi? While microwaving is quick and convenient, you can also steam the dough for about 15-20 minutes until thick and translucent.
• How do I know when the mochi dough is done? It should be thick, glossy, and have a slightly translucent appearance. Stirring midway helps even cooking.
• Can I make this Oreo Mochi Recipe vegan? Yes! Just ensure the Oreos or substitute cookies you use are vegan-friendly.

Oreo Mochi Recipe

Print Recipe

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Delight in these homemade Oreo Mochi treats—a chewy, sweet rice flour dessert filled with crunchy crushed Oreos. This easy-to-make recipe uses mochiko flour and microwave cooking to create soft, flavorful mochi balls perfect for a unique dessert or snack.

• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 6 mochi balls
• Category: Dessert
• Method: Microwave
• Cuisine: Japanese-American fusion

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 Finishing

• 6 Oreo cookies, crushed
• Cornstarch, for dusting

Instructions

1. Prepare the mochi dough: In a mixing bowl, combine mochiko, sugar, and water. Stir thoroughly until the mixture is smooth and well blended, forming a thin batter.
2. Cook the mochi: Transfer the mixture into a microwave-safe bowl and cover with plastic wrap to trap steam. Microwave on high for 1 minute, then stir well. Repeat microwaving and stirring cycles every minute for a total of 4 to 5 minutes until the mochi dough turns thick and slightly translucent, indicating it is cooked through.
3. Add flavor: Stir in the vanilla extract into the hot mochi dough to evenly distribute the flavor, enhancing the overall taste.
4. Cool the mochi dough: Dust a clean work surface generously with cornstarch to prevent sticking. Carefully pour the hot mochi dough onto this surface and allow it to cool enough to handle without burning.
5. Shape the mochi: Divide the dough into 6 equal portions. Flatten each piece with your hands and place a spoonful of crushed Oreo cookies in the center. Fold the edges of the dough over the filling, sealing it completely, then gently roll into a smooth ball shape.
6. Dust with cornstarch: Lightly coat each mochi ball with additional cornstarch to prevent them from sticking to each other and surfaces during refrigeration.
7. Chill and serve: Place the formed mochi balls in the refrigerator and chill for at least 30 minutes to firm up before serving. Serve chilled for the best chewy texture and Oreo flavor combination.

Notes

• Use mochiko or sweet rice flour for authentic chewy mochi texture.
• Microwave times may vary based on the appliance; cook until the mixture is thick and translucent.
• Be careful when handling hot mochi dough as it can cause burns.
• Dusting with cornstarch is essential to prevent sticking.
• Oreo cookies can be substituted with any crushed sandwich cookies or chocolate chips for variation.