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Oreo Mochi Recipe

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4.6 from 130 reviews

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.

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.

Find it online: https://oliviabakes.com/oreo-mochi-recipe/