Why You’ll Love This Recipe

If you love the chewy texture of mochi and the sweet crunch of Oreos, this dessert is a match made in heaven. The mochi dough is soft and stretchy, while the crushed Oreo cookies inside add a rich, chocolatey bite. The result is a satisfying treat that combines both texture and flavor. Best of all, it’s simple to make and can be prepared ahead of time, making it an ideal dessert for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup mochiko (sweet rice flour)
1/4 cup sugar
1/2 cup water
1/4 teaspoon vanilla extract
6 Oreo cookies, crushed
Cornstarch, for dusting

Directions

Prepare the mochi dough: In a mixing bowl, combine the mochiko (sweet rice flour), sugar, and water. Stir until the mixture is smooth and well combined.
Cook the mochi: Pour the mixture into a microwave-safe bowl and cover with plastic wrap. Microwave on high for 1 minute, then stir. Microwave for another minute, stir again, and repeat the process twice more until the mochi mixture thickens and becomes slightly translucent.
Add flavor: Remove the bowl from the microwave and stir in the vanilla extract for extra flavor.
Cool the mochi dough: Dust a clean surface with cornstarch. Pour the mochi dough onto the surface and let it cool slightly.
Shape the mochi: Divide the dough into 6 equal portions. Flatten each portion with your hands and place a crushed Oreo cookie in the center of each. Gently fold the dough around the Oreo, sealing it completely, and then roll it into a ball.
Dust with cornstarch: Once all the mochis are shaped, dust them with additional cornstarch to prevent sticking.
Chill and serve: Chill the mochi in the refrigerator for at least 30 minutes before serving to set the texture.

Servings and Timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Flavor Variations: While Oreos are a classic choice, you can experiment with other cookie flavors like chocolate chip, graham crackers, or even matcha-flavored cookies for a unique twist.
Vegan Option: Use a plant-based alternative to milk and sugar if you want to make the mochi vegan-friendly.
Chocolate Mocha: For an extra indulgent version, drizzle melted chocolate over the chilled mochis or dust them with cocoa powder instead of cornstarch.

Storage/Reheating

Storage: Store any leftover mochi in an airtight container in the refrigerator for up to 2-3 days. The mochi is best enjoyed fresh, but it will still be tasty for a few days.
Freezing: You can also freeze these mochis for later enjoyment. Wrap them individually in plastic wrap and place them in a freezer-safe container for up to 1 month. Thaw them in the fridge before serving.

FAQs

1. Can I use other types of flour instead of mochiko?

Mochiko (sweet rice flour) gives mochi its signature chewy texture, and it’s essential for this recipe. Regular rice flour or glutinous rice flour may not give the same result.

2. How do I prevent the mochi from sticking to my hands while shaping?

Dust your hands and the dough with cornstarch to prevent sticking. If necessary, add more cornstarch as you work.

3. Can I make the mochi dough in advance?

Yes! You can prepare the mochi dough a day ahead and store it in the refrigerator. Shape and fill the mochis just before serving.

4. Can I use store-bought mochi dough for this recipe?

While homemade mochi dough gives the best texture, you can use store-bought mochi dough if you’re short on time. Just make sure to adjust the filling accordingly.

5. Can I use a different type of cookie filling?

Yes! You can replace the Oreo filling with other types of cookies like Biscoff, chocolate sandwich cookies, or even fruit preserves for a unique flavor combination.

6. Why does the mochi dough need to be slightly translucent?

The slightly translucent texture indicates that the mochi dough is cooked properly and has reached the ideal consistency, which helps it hold its shape when wrapped around the filling.

7. How do I know when the mochi is done cooking in the microwave?

The mochi dough is ready when it becomes thick and slightly translucent, which usually takes about 4-5 minutes of microwaving, with stirring in between.

8. Can I use gluten-free cookies for the filling?

Yes, you can use gluten-free cookies as the filling for a gluten-free version of this dessert.

9. Can I freeze mochi?

Yes, you can freeze the mochi for later use. Wrap each mochi individually in plastic wrap and store them in a freezer-safe container. Thaw them in the fridge for a few hours before serving.

10. How should I serve Oreo Mochi?

Oreo Mochi is best served chilled, but you can let them come to room temperature if you prefer. Either way, they’re sure to be a delicious, chewy treat.

Conclusion

Oreo Mochi combines the chewy texture of traditional mochi with the iconic flavor of Oreo cookies, making it a fun and delicious dessert for any occasion. With just a few ingredients and simple steps, you can make this irresistible treat at home. Whether you’re hosting a gathering, enjoying a snack, or making something special for yourself, Oreo Mochi is sure to be a hit!

Oreo Mochi: A Chewy, Decadent Dessert

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Oreo Mochi is a chewy, decadent dessert that combines soft mochi dough with the iconic flavor of Oreo cookies for a unique and indulgent treat.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dessert
Method: Microwave
Cuisine: Japanese
Diet: Vegetarian

Ingredients

1/2 cup mochiko (sweet rice flour)

1/4 cup sugar

1/2 cup water

1/4 teaspoon vanilla extract

6 Oreo cookies, crushed

Cornstarch, for dusting

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Instructions

Prepare the mochi dough: In a mixing bowl, combine mochiko, sugar, and water. Stir until smooth and well combined.
Cook the mochi: Pour the mixture into a microwave-safe bowl and cover with plastic wrap. Microwave on high for 1 minute, stir, and repeat for a total of 4-5 minutes until thick and slightly translucent.
Add flavor: Stir in vanilla extract for extra flavor.
Cool the mochi dough: Dust a clean surface with cornstarch, then pour the dough onto the surface to cool slightly.
Shape the mochi: Divide the dough into 6 portions. Flatten each portion and place a spoonful of crushed Oreo in the center. Seal the edges and roll into a ball.
Dust with cornstarch: Once shaped, dust the mochi with additional cornstarch to prevent sticking.
Chill and serve: Chill the mochi in the refrigerator for at least 30 minutes before serving.