Description
These delightful mochi feature a soft, chewy glutinous rice dough exterior, generously dusted with powdered sugar. Each piece encases a rich, creamy chocolate-hazelnut filling, offering a harmonious blend of textures and sweet flavors. The mochi are typically prepared by steaming or microwaving the dough until tender, then carefully shaped around the chilled filling.
Ingredients
- 1 cup (120g) glutinous rice flour (mochiko)
- 1/4 cup (50g) granulated sugar
- 1 cup (240ml) water
- 1/2 cup (approx. 150g) Nutella
- 1/4 cup (30g) cornstarch or potato starch, for dusting
Instructions
- **Prepare Nutella Filling**: Scoop Nutella into 1-tablespoon portions onto a parchment-lined plate. Freeze for at least 30 minutes, or until firm enough to handle.
- **Make Mochi Dough**: In a microwave-safe bowl, whisk together glutinous rice flour, granulated sugar, and water until smooth.
- **Cook Mochi Dough**: Cover the bowl loosely with plastic wrap (leaving a small vent) and microwave on high for 1 minute. Stir well. Re-cover and microwave for another 1 minute. Stir again. Continue microwaving in 30-second intervals, stirring after each, until the dough is translucent and sticky, typically 3-5 minutes total. Alternatively, steam the mixture in a heatproof bowl over simmering water for 15-20 minutes, stirring occasionally, until translucent.
- **Cool and Knead**: Transfer the hot mochi dough to a surface generously dusted with cornstarch. Allow it to cool slightly until it's warm enough to handle. Dust your hands with cornstarch and gently knead the dough for 1-2 minutes until smooth and elastic.
- **Portion and Fill**: Divide the dough into 8-10 equal pieces. Flatten each piece into a disc using your hands. Place a frozen Nutella ball in the center of each disc.
- **Shape Mochi**: Carefully bring the edges of the dough up and around the Nutella ball, pinching them together to seal completely. Roll gently between your palms to form a smooth ball.
- **Coat and Serve**: Place the finished mochi on a plate dusted with more cornstarch or powdered sugar. Serve immediately or store as directed.
Notes
Ensure the Nutella balls are well-frozen to prevent them from melting and making the dough difficult to seal.
Dust your work surface and hands generously with cornstarch to prevent the sticky mochi dough from adhering.
Work quickly while the mochi dough is still warm and pliable for easier shaping.
For best texture, consume mochi on the day it is made.
Store leftover mochi in an airtight container at room temperature for up to 24 hours. Refrigeration can cause mochi to harden.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 180-220 per mochi
- Fat: 8-12g per mochi
- Carbohydrates: 30-35g per mochi
- Protein: 2-3g per mochi