Nutella mochi is a fusion of traditional Japanese rice cakes and a delicious hazelnut spread.
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Imagine combining two delicacies – chocolate hazelnut spread and mochi. It’s a combination so delicious that will make you longing for more.
These treats are perfect as a dessert or even an Easter finger food.
Mochi is a small rice cake from Japan. Mochi is both chewy and sticky which makes it oh so irresistible.
What makes it even better is these bite size rice cakes can be filled with almost anything!
In this recipe, we use Nutella to fill the mochi. Nutella is a hazelnut chocolate spread.
Combining Nutella in a soft and chewy rice cake creates a chocolate lovers dream. Nutella makes for a gooey and soft chocolately inside.
Why You'll Love This Recipe
This recipe combines two of my favourite things: Nutella and mochi!
It makes the delicious stretchy and chewy mochi even better by combining it with a chocolate hazelnut spread such as Nutella.
This recipe only has 6 ingredients and most can be found in your pantry. And to top it off, it takes less than 30 minutes to prepare and make.
Cost To Make
Estimated cost = $2.10, or $0.10 a mochi
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Glutinous rice flour (mochiko flour)
- Water
- Sugar
- Pinch of salt
- Nutella
- Corn starch, to dust work surface
Instructions
This recipe for mochi with Nutella makes about 20 mochi.
Making the Mochi Dough
Step One: In a medium microwave safe bowl, combine the glutinous rice flour, water, sugar, and salt. Stir until the mixture has no lumps.
Step Two: 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 am using a 850 watt microwave), until the mixture begins to form a paste.
Step Three: 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.
Step Four: 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
Step One: Dust your workspace lightly with corn starch. This will prevent the mochi from sticking to the surface when you are rolling the mochi.
Step Two: Flatten the mochi dough into a rectangle which is 0.5 mm thick.
Step Three: Using a 6 cm (2.4 inches) 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.
Step Four: 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.
Step Five: 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.
Tips for Success
- I found when working with the Nutella, it was too runny as it was a hot day. To prevent this, I placed the Nutella in the freezer for a bit to make it stiffer. This made it easier to work with.
- Be sure to have extra corn starch on hand. Coat your hands and workspace generously. This will avoid the frustration of the mochi dough sticking to your hands.
- After mixing your mochi dough, soak your bowl in water immediately. This will make it easier to clean.
Substitutions / Variations
- If you want to add some color to your mochi dough, try adding 2 to 3 drops of your favorite food coloring.
If you love mochi like we do and are looking for more recipes, you may like to try chocolate mochi, mango mochi, ube butter mochi, milk rice cake, or even ube mochi.
Or, if you are after something a bit savory, you could even try potato mochi!
Storage
Store these Nutella mochi in an air tight container at room temperature for 2 to 3 days.
Otherwise, they can be stored in the fridge in an air tight container but they will dry out quicker in the fridge.
FAQ
Fresh mochi can be kept at room temperature in a sealed airtight container for a few days. It can also be stored in the fridge however it will become drier quicker.
Freshly made mochi can be refrigerated for a few days. After that, it can start to go hard and will not taste as nice.
Depending on the type of mochi, it can be eaten hot or cold. For this recipe, the mochi is eaten either at room temperature, or can be eaten cold from the refrigerator.
No, you cannot substitute mochiko for plain rice flour or all purpose flour.
This is because they will not provide the same texture as using mochiko flour. Mochiko flour is made from glutinous rice which becomes chewy when cooked.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Nutella Mochi
Ingredients
- 100 grams (3.53 ounces) glutinous rice flour (mochiko flour)
- 180 ml water
- 50 grams (1.76 ounces) sugar
- Pinch of salt
- 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
- If you find your Nutella is hard to work with or is melting, place it in the freezer to make it firmer before using it (do not fully freeze the Nutella). This will make it easier to work with.
- Be sure to have extra corn starch on hand. Coat your hands and workspace generously. This will avoid the frustration of the mochi dough sticking to your hands.
- After mixing your mochi dough, soak your bowl in water immediately. This will make it easier to clean.
Chloe says
Love these!
Angus says
I made these for a party last weekend and I didn't make enough of it. They were gone in no time. Thanks for the recipe.