Go Back
Nutella mochi on a small brown board.

Nutella Mochi

Nutella mochi is a fusion of traditional Japanese rice cakes and a delicious hazelnut spread. They are so delicious and are perfect for a lunch box treat or afternoon tea.
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Japanese
Servings 20 mochi


  • 100 grams (3.53 ounces) glutinous rice flour (mochiko flour)
  • 180 ml water
  • 50 grams (1.76 ounces) sugar
  • 130 grams (4.59 ounces) Nutella
  • Corn starch to dust work surface


  •  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.
  • 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.


  • 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.