Craving something soft, chewy, and packed with chocolate flavor? These Chocolate Oreo Mochi Balls are exactly what you need!
With a pillowy mochi center infused with cocoa and a crunchy Oreo coating, they’re sweet, satisfying, and so easy to make—no fancy skills required.
Perfect for mochi lovers and chocolate fans alike, this no-fuss dessert will become your new go-to treat!
Mochi Inspiration
I’ve experimented with countless mochi recipes, each one with its own flavor and shape — from long bars and tiny cubes to classic round mochi.
The more you practice, the more creative you’ll become. Some of my favorites so far include:
- Yam Paste Snow Skin Mochi
- Orange Snowy Mochi
- Matcha Red Bean Mochi
- Molten Coffee Mochi
- Persimmon Mochi
- Grape Mochi
- Salted Egg Yolk & Pork Floss Mochi
- Matcha Boba Mochi Bars
- Watermelon Ice Cream Mochi
- Mint Melon Mochi
- Strawberry Cheesecake Mochi Bars
Ingredients (Serves 8–10)
- 150g glutinous rice flour
- 30g cornstarch
- 10g cocoa powder (unsweetened)
- 35g granulated sugar
- 260ml milk (whole or low-fat)
- 18g butter
- 8–10 pieces Oreo cookies (crushed, cream filling removed or retained as preferred)
Step-by-Step Instructions
- Prep Before Starting
Line a small plate with crushed Oreo crumbs — you’ll use this later to coat the mochi balls and keep them from sticking.
Get a heatproof mixing bowl (for the mochi batter), a sieve (to strain the batter), plastic wrap, and a toothpick.
- Make the Chocolate Mochi Batter
In a large mixing bowl, add glutinous rice flour, cornstarch, cocoa powder, and granulated sugar. Stir with a whisk for 30 seconds to mix the dry ingredients evenly.
Pour the milk into the dry mixture. Stir slowly with a spatula until there are no lumps left (the batter should be smooth and runny).
Place a sieve over another heatproof bowl. Pour the mochi batter through the sieve—this removes any small lumps and makes the cooked mochi extra soft. Gently tap the sieve with a spoon to help the batter pass through.
- Steam the Mochi
Cover the bowl of strained batter tightly with plastic wrap. Use a toothpick to poke 5–6 small holes in the plastic wrap—this lets steam escape and prevents water from dripping into the batter.
Fill a steamer pot with 2–3 cm of water. Bring the water to a boil over medium heat.
Place the bowl of batter on the steamer rack (make sure the bowl doesn’t touch the water). Cover the pot with a lid and steam on medium heat for 25 minutes.
How to check if it’s done: The mochi should look fully set (no runny, uncooked batter in the center) and slightly shiny.
Stick a toothpick into the middle—if it comes out clean, it’s ready!
- Knead the Mochi for Chewiness
Carefully take the hot mochi bowl out of the steamer (use oven mitts—it’s very hot!). Remove the plastic wrap.
Add the butter to the hot mochi. Let the butter sit for 10 seconds to melt slightly, then use a spatula to mix it into the mochi.
Once the mochi is cool enough to touch (but still warm), use clean hands to knead the mochi for 2–3 minutes.
Pro tip: Stretch and fold the mochi repeatedly—this makes it more elastic and chewy. Keep kneading until the butter is fully absorbed and the mochi is smooth.
- Shape & Coat with Oreos
Divide the mochi into 8–10 equal portions (each about 30g). Use a kitchen scale for even sizes, if you have one.
Take one portion of mochi and roll it into a smooth ball with your hands. If it’s too sticky, dust your hands with a little more glutinous rice flour (don’t use too much—you don’t want a powdery coating).
Immediately roll the mochi ball in the crushed Oreo crumbs, pressing gently so the crumbs stick to the surface. Place the coated ball on the prepared parchment-lined plate.
Repeat with the remaining mochi portions.
Pro Tips for Perfect Mochi
Don’t over-steam: Steaming for more than 25 minutes can make the mochi dry and tough.
Work quickly when shaping: Mochi gets stickier as it cools—shape and coat each ball right after dividing the dough.
Serve fresh: These mochi balls taste best the day they’re made. If you have leftovers, store them in an airtight container at room temperature for 1–2 days (they may get a little softer, but still delicious!).
Add a twist: Mix a pinch of sea salt into the Oreo crumbs for a sweet-savory balance, or use white chocolate chips instead of Oreos for a different flavor.
Enjoy your chewy, chocolatey Oreo mochi balls as a snack, dessert, or even a sweet breakfast treat!
Chocolate Oreo Mochi Balls
Ingredients
- 150 g glutinous rice flour
- 30 g cornstarch
- 10 g cocoa powder unsweetened
- 35 g granulated sugar
- 260 ml milk whole or low-fat
- 18 g butter
- 8 –10 pieces Oreo cookies crushed, cream filling removed or retained as preferred
Instructions
Prep Before Starting
- Line a small plate with crushed Oreo crumbs — you’ll use this later to coat the mochi balls and keep them from sticking.
- Get a heatproof mixing bowl (for the mochi batter), a sieve (to strain the batter), plastic wrap, and a toothpick.
Make the Chocolate Mochi Batter
- In a large mixing bowl, add glutinous rice flour, cornstarch, cocoa powder, and granulated sugar. Stir with a whisk for 30 seconds to mix the dry ingredients evenly.
- Pour the milk into the dry mixture. Stir slowly with a spatula until there are no lumps left (the batter should be smooth and runny).
- Place a sieve over another heatproof bowl. Pour the mochi batter through the sieve—this removes any small lumps and makes the cooked mochi extra soft. Gently tap the sieve with a spoon to help the batter pass through.
Steam the Mochi
- Cover the bowl of strained batter tightly with plastic wrap. Use a toothpick to poke 5–6 small holes in the plastic wrap—this lets steam escape and prevents water from dripping into the batter.
- Fill a steamer pot with 2–3 cm of water. Bring the water to a boil over medium heat.
- Place the bowl of batter on the steamer rack (make sure the bowl doesn’t touch the water). Cover the pot with a lid and steam on medium heat for 25 minutes.
- How to check if it’s done: The mochi should look fully set (no runny, uncooked batter in the center) and slightly shiny.
- Stick a toothpick into the middle—if it comes out clean, it’s ready!
Knead the Mochi for Chewiness
- Carefully take the hot mochi bowl out of the steamer (use oven mitts—it’s very hot!). Remove the plastic wrap.
- Add the butter to the hot mochi. Let the butter sit for 10 seconds to melt slightly, then use a spatula to mix it into the mochi.
- Once the mochi is cool enough to touch (but still warm), use clean hands to knead the mochi for 2–3 minutes.
- Pro tip: Stretch and fold the mochi repeatedly—this makes it more elastic and chewy. Keep kneading until the butter is fully absorbed and the mochi is smooth.
Shape & Coat with Oreos
- Divide the mochi into 8–10 equal portions (each about 30g). Use a kitchen scale for even sizes, if you have one.
- Take one portion of mochi and roll it into a smooth ball with your hands. If it’s too sticky, dust your hands with a little more glutinous rice flour (don’t use too much—you don’t want a powdery coating).
- Immediately roll the mochi ball in the crushed Oreo crumbs, pressing gently so the crumbs stick to the surface. Place the coated ball on the prepared parchment-lined plate.
- Repeat with the remaining mochi portions.
Leave a Reply