Nutella Mochi
User Reviews
5
Nutella Mochi
Description
Nutella Mochi uses mochiko flour and a simple mixture of water, sugar, and salt to make a stretchy dough heated in the microwave until becoming sticky and pliable. Once cooled enough to handle, the dough is rolled thin and cut into circles. Nutella, preferably firmed up by brief freezing, is placed in the center of each circle before wrapping the dough around it to seal the filling inside. Corn starch dusted on hands and surfaces helps prevent sticking while shaping.
The finished mochi has a chewy exterior with a smooth, rich Nutella filling that melts in the mouth. The recipe advises careful handling due to the mochi’s stickiness and recommends soaking the mixing bowl immediately after preparation for easier cleaning.
These treats can serve as an indulgent snack or dessert, combining traditional mochi texture with chocolate-hazelnut creaminess from the Nutella. Proper dusting and chilling the Nutella improve manageability during assembly.
Ingredients
- 100 grams (3.53 ounces) glutinous rice flour mochiko flour
- 180 ml water
- 50 grams (1.76 ounces) sugar
- salt pinch
- 130 grams (4.59 ounces) Nutella
- Corn starch to dust work surface
Instructions
Making the Mochi Dough
- In a medium microwave safe bowl, combine the glutinous rice flour, water, sugar, and salt. Stir until the mixture has no lumps.
- Place the bowl on a plate and cover the bowl with a microwave safe lid. Microwave for about 1 minute and 30 seconds to 2 minutes (I used a 850 watt microwave), until the mixture begins to form a paste.
- Remove the plate and bowl from the microwave and stir the mixture. Be careful when you open the lid as the mixture will be very hot and steamy.
- Place in the microwave again and heat for another 15 – 30 seconds. Remove from microwave. Allow the dough to cool down until you can comfortably touch it.
Shaping and Filling the Mochi
- Dust your workspace lightly with corn starch. This will prevent the mochi from sticking to the surface when you are rolling the mochi.
- Flatten the mochi dough into a rectangle which is 0.5 mm thick.
- Using a 6cm (2.4 inch) cookie cutter, cut the dough into circles. With any leftover dough, combine it together and make it into another rectangle. Repeat cutting the dough into circles until the dough is all used up.
- In the center of each circle, fill with 1 teaspoon of Nutella. Fold the sides of the circle into the middle and pinch together to close the dough. Repeat for all balls.
- Coat each mochi lightly with some corn starch. This will help them to not stick to each other when you store them or serve them. Place seam side down and serve.
Notes
- Freeze Nutella briefly before wrapping to keep it firm and easier to work with—do not freeze completely.
- Generously dust hands and work surface with corn starch to prevent mochi dough from sticking during shaping.
- Soak the mixing bowl in water immediately after making the dough for easier cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20mochi
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1 mochi | |
| Calories | 63kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Potassium | 36mg | 1% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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