Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, combine glutinous rice flour, cornstarch, cocoa powder, white sugar, corn oil, and milk. Whisk until smooth.
- Sift the mixture into a large pot to achieve an ultra-fine texture. Smooth out with a spatula.
- Set the pot over low heat, stirring continuously until the mixture thickens to a dough-like consistency (5-7 minutes). Remove from heat.
- Transfer the dough to a lightly floured countertop. Allow it to cool for about 5 minutes, then knead for 10 minutes.
- Divide the mochi dough into smaller portions and roll each piece into a ball, aiming for about 1-inch diameter.
- Prepare a plate with crushed Oreo cookies. Roll each mochi ball in the crushed Oreos, pressing gently to adhere.
Nutrition
Notes
Use a non-stick pan for cooking, stretch the dough patiently to achieve the perfect chewy texture. Store in an airtight container at room temperature.