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Recipe Card
ingredients
- 3/4 cup plus 1 tablespoon (100 g) glutinous rice flour
- 1/4 cup (30 g) cornstarch
- 3 tablespoons (30 g) sugar
- 2/3 cup plus 1 tablespoon (165 ml) whole milk
- 1/2 cup (150 g) Nutella®
- Cornstarch, for dusting
Method
Step 1
Add about an inch of water into a large pot. Place a steamer rack at the bottom of the pot and bring the water to a gentle boil.
Step 2
In a heat-proof bowl, whisk together glutinous rice flour, cornstarch, and sugar until well-combined. Add in milk and whisk until no lumps remain.
Step 3
Cover the bowl with plastic wrap and poke several holes into the wrapping with a fork. Steam the bowl for 25 minutes.
Step 4
Remove the bowl from the steamer and let it rest for 10-15 minutes until the mochi dough is cool enough to handle by hand. Dust your workspace and a rolling pin lightly with cornstarch to prevent sticking. Using a spatula, scoop out the dough onto the workspace and roll it out into a thin rectangle.
Step 5
Cut the dough into eight 3-inch circles, re-combining and re-rolling out any leftover dough as needed.
Step 6
Pipe approximately 19 g (about 1 tablespoon) of Nutella® into the center of each circle and pinch the ends of the dough together to enclose.
Step 7
Dust the seams lightly with cornstarch to prevent sticking. Place the mochi seam side down to serve at room temperature.