Chewy Chocolate Mochi with Matcha Cream Cheese Filling
Make bakery-style mochi bites at home! Chewy chocolate mochi skin filled with smooth matcha cream cheese and Oreo crumbs—easy, fun, and so delicious.
Ingredients
Chocolate Mochi Skin
- 160 g glutinous rice flour use fine water-milled flour for best texture
- 20 g cornstarch
- 20 g sugar
- 10 g cocoa powder pure, not hot cocoa mix
- 220 g milk whole milk for creaminess
- 15 g unsalted butter softened
- 50 g cooked glutinous rice flour for dusting, see note below
Matcha Cream Cheese Filling
- 240 g cream cheese softened at room temperature for 2–3 hours
- 20 g sugar powdered sugar dissolves faster, but fine sugar works too
- 4 g matcha powder use high-quality matcha for best flavor and color
- 30 g Oreo crumbs remove filling, crush cookies, keep some small chunks for texture
Instructions
Make the Matcha Cream Cheese Filling
- In a bowl, mix 240g softened cream cheese, 20g sugar, and 4g matcha powder until smooth and evenly green.
- Fold in 30g Oreo crumbs gently.
- Place mixture in a piping bag, pipe into a log shape on plastic wrap, wrap tightly, and freeze for 30 minutes until firm.
Prepare the Chocolate Mochi Skin
- In a bowl, whisk together 160g glutinous rice flour, 20g cornstarch, 20g sugar, and 10g cocoa powder. Add 220g milk and stir until smooth.
- Strain mixture and pour into a heatproof dish. Cover with plastic wrap and poke a few holes.
- Steam over medium heat for 25 minutes until fully cooked and set.
- While still hot, add 15g butter and knead until smooth, glossy, and non-sticky.
Assemble and Shape
- Dust a board with cooked glutinous rice flour. Roll mochi dough into a rectangle.
- Place the frozen matcha cream cheese log in the center, wrap with mochi, and seal tightly.
- Trim off any excess dough, dust lightly with cooked flour, shape it into a neat rectangular log, and freeze for another 30 minutes.
- Slice into even cubes and enjoy chilled.
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