INGRIDIENTS (6-8 pieces):
Mochi dough:
- 100g glutinous rice flour
- 25g sugar
- 150ml water
- cornstarch or potato starch
Oreo cream filling:
- 6-8 Oreo cookies
- 100ml heavy whipping cream (cold)
- 1-2 tbsp powder sugar (to taste)
INSTRUCTIONS:
Make the Oreo cream filling:
- Separate the Oreo cookies
- Crush the chocolate cookie parts into fine crumbs
- whip the cold heavy cream with powdered sugar until soft peaks form
- gently fold in the Oreo crumbs
- spoon small dollops onto parchmet papper and freeze for 20-30minutes until firm.
Prepare the mochi dough:
- In a bowl, mix glutinous rice flour, sugar and water until smooth
Cook the dough:
- microwave: Heat for 1 minute, stir, then heat another 1 minute until thick and translucent
- Steaming: Steam for 10-12 minutes
Shape the mochi:
- Dust a clean surface generously with cornstarch. Transfer the warm mochi dough and let it cool slightly. Divide into equal pieces.
Fill and seal:
- Flatten each piece, place frozen Oreo cream dollop in the center, pinch the edges to seal, and roll gently into a ball
Serve:
- Lightly dust with starch and enjoy chilled or at room temperature
TIPS:
- freezing the filling makes shaping much easier
- don't overfill to avoid leaks
- Best enjoyed the same day for the softnes texture
