Easy Oreo Peanut Mochi Recipe
Soft and chewy Oreo Peanut Mochi with a nutty, chocolatey filling. A delightful homemade treat that's both fun to make and irresistible to eat.
Ingredients
Mochi Skin
- 200 g glutinous rice flour wet-milled preferred for smooth texture; avoid dry-milled
- 30 g cornstarch adds elasticity and prevents tearing; do not substitute
- 30 g sugar adjust ±5g for sweetness
- 250 ml whole milk or coconut milk if lactose intolerant
- 25 g unsalted butter softened; adds smoothness, prevents stickiness
- roasted soybean flour / desiccated coconut / ground filling as needed, for coating and anti-stick
Filling
- 80 g roasted peanuts peeled and crushed; for crunch and aroma
- 10 g roasted black sesame
- 15 g roasted white sesame
- 50 g sugar adjust ±10g to taste
- 30 g Oreo cookies cream removed, only biscuits; crushed for chocolate flavor and texture
Instructions
Step 1: Make the Filling
- Place peanuts, sesame seeds, Oreo biscuits, and sugar in a food processor.
- Pulse 10–15 seconds until coarse (do not over-process; keep texture).
- If no processor, crush in a sealed bag with a rolling pin.
Step 2: Prepare Mochi Skin
- In a bowl, mix glutinous rice flour, cornstarch, and sugar.
- Slowly whisk in milk until smooth, no lumps remain.
- Pour the mixture through a fine sieve into a heatproof container.
- Cover the container with plastic wrap, poke 10+ small holes.
- Steam over high heat for 25 minutes. Do not open lid during steaming.
- Remove, add butter while hot, fold until absorbed.
- When warm (about 40°C), knead for 5–8 minutes until smooth, elastic, and non-sticky.
Step 3: Divide and Wrap
- Divide dough into 45g pieces (about 8–10 total). Roll each into balls.
- Flatten into discs 10–12cm wide, 0.3–0.5cm thick.
- Scoop a little filling with a spoon and set it right in the center of the mochi skin.
- Fold edges over, pinch closed, trim excess dough if needed.
Step 4: Coat and Finish
- Roll finished mochi in roasted soybean flour, coconut, or extra filling crumbs.
- Shape into smooth rounds.
- Serve immediately or chill for a soft, refreshing texture.
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