Like many mochi lovers, every now and then I have to get my mochi fix in. After posting about MochiCream over the weekend, the urge to make some of these chewy, pillowy treats was more than I could resist.
What started out as a recipe to use up the last can of sweet red bean paste hiding in the back of my pantry soon took a turn for the delicious when a jar of hazelnut butter caught my eye. Could I fill my mochi with hazelnut butter? Sure I could…and the results were amazing!I ended up using Justin’s, a brand of hazelnut butter with less sugar than the more popular brand of Nutella. The consistency of this nut butter is closer to that of a red bean paste–thicker, less goopy, and better able to hold it’s shape.
If you wanted to used Nutella for this recipe, no prob: simply spoon it out in round blobs onto a sheet of parchment paper. Place them into the freezer to harden ahead of time, and when it’s time to stuff the mochi, you’ll have a neat little balls of goodness to wrap into the cooked rice dough.
Despite my efforts to make mochi making neater, and the end of the day, it’s a truly messy affair. If you’ve ever worked with powdered sugar or cornstarch before then you’ll know what I’m talking about.
My best recommendation for making these is to wear white, from head to toe. If you are dressed in black (like I was) you’ll be looking like a hot mess post-mochi making. Luckily, nobody will care if you hand them one of these nutty, chocolately rice cakes to munch on before they can say anything! Serve them with a cup of Chocolate Pu’erh from Chambre de Sucre for a rich pairing.
Makes 15 pieces.
8 oz mochiko (sweet rice flour)
1 can coconut milk
1/4 cup water
1/2 cup white sugar
1 Tbsp vanilla
1-16 oz jar chocolate hazelnut butter (I used Justin’s)
katakuriko (potato starch), for dusting work surface
non-stick coconut or vegetable oil spray
microwaveable 9 x 13 rectangular casserole dish
large work surface
1 1/2 Tbsp measure
15 mini cupcake liners
1.) In a medium bowl, combine the mochiko, coconut milk, water, sugar, and vanilla and whisk thoroughly until you get a homogenous batter.
2.) Pour batter into a casserole dish evenly sprayed with non-stick oil spray. Distribute the batter evenly. Uncovered, microwave the batter on high for 1 minute at a time, stirring and mixing the batter in between each minute until it becomes a semi-translucent dough. When the dough is finished it should not look powdery or whitish at all. In this step you are cooking the rice flour, looking for the rice dough to be homogenous and cooked through. My dough took about 7 minutes to cook through. Spoon this blob of cooked rice flour dough on to a work surface generously dusted with katakuriko.
3.) Divide the dough into 15 equal pieces using a sharp knife. The dough will be hot, so be careful.
4.) Dust each piece with katakuriko to prevent them from sticking to one another.
5.) To make the mochi, roll one piece of the dough into a ball. Flatten the ball into a round disk, about 3 1/2″ across. Spoon 1 1/2 Tbsp of the hazelnut butter into the center of the disk, then pinch the opposite edges of the disk together to seal the mochi.
6.) Flip the sealed mochi over to reveal a smooth, rounded top. Repeat this process to make 15 stuffed mochi. Place the pieces into small cupcake liners for easy serving. Mochi are best eaten within a day or two, and can be stored at room temperature.
Oooohh ! These look yummy! Do they go fine with Jasmin tea? I got it as a present from my boyfriend 🙂 brought straight from fancy London ihiihii
Sure they go with Jasmine tea Marta!! 🙂 What a sweet BF you have! 😉
Hello Bonnie: I would love to introduce you to a new tea shop in the South Bay of Los Angeles. How do I reach you? Theresa
Feel free to email me at firstname.lastname@example.org. Thank you!
i don’t think i’ve ever had mochi before, but methinks anything stuffed with hazelnut spread is delightful. i’ve never had justin’s brand before, i’ve always had to make my own chocolate spread, will have to investigate.
Youthinks right, and methinks the same! Do you have a recipe for hazelnut chocolate spread on your site Lan? I’m betting it would be perfect in a recipe like this…I’ll search your site. 🙂
it’s been awhile since i’ve made it, and i have a huge bag of hazelnuts in my pantry…
the recipe from my old blog: dairy free hazelnut spread
Will check this out for sure…thanks Lan! 🙂
I’ve never heard of mochi before I read your post, Bonnie! They sound so delicious.. and as always, your photos are so clear, so perfect, and so pretty! I’m heading over to Google now to read about mochi… ❤
Thank you Prudy!! Mochi is not only an interesting snack but one very much tied to Asian culture. I’m sure you’ll find lots of info on it! 😉
Those mochi look super gorgeous! I’ve had some from a consultant who brought some back from Japan & really loved them! Thanks for sharing Bonnie! Now to get my hand on some of the ingredients…
Sweet rice flour and potato starch and you should be good to go! 😉 You could even use cornstarch if you can’t find the potato starch…thanks Naina!
I never had mochi before but it sounds delicious, Bonnie!
These are really delicious Olga! It’s more common to find them stuffed with sweet red bean paste…hope you can try some sometime soon! 🙂
These are seriously irresistible! I love hazelnut-anything, particularly if there’s chocolate involved, and the texture of mochi is so addicting. Hope 2015 is off to a great start for you!
Thank you Monica! Happy New Year to you too! Hope you can enjoy some of these sometime soon…the hazelnut is a nice variation from the usual. 😉
Heavenly snack! I am sure I can eat 4 of these straight! Thanks for the mochi making tips. Definitely need to try it.
Thank you Lokness! Making mochi is a little on the messy side, but so worth it! 😉
Mochi s new for me.. Hazlenut and butter i can imagine the taste
I hope you can try a piece sometime…they are chewy, slightly sweet stuffed rice dumplings. I think you will love them! 🙂
I love this! Anything mochi is a winner for me. This one with hazelnut butter is a double-winner! You always make me want to go to the kitchen and start making something!
Thank you so much Tina! These are actually pretty simple to make, just kind of messy! Hope you can try sometime soon. 🙂
Okay, the first photo is a killer. I was drooling and swallowing hard the whole post lol.
Aww, thank you so much K! Means so much coming from you! 🙂
I’ve made Nutella mochi, but I love the trick with using Justin because of the consistency. Genius! And mochi is super duper messy, because even after you’ve gotten past the flour getting everywhere, you still have the cooked mochi itself, which likes to stick to EVERYTHING. Last time I even got some stuck on my dog.
Hahahah, aww your dog must have looked adorable! I will have to search for your recipe now! Justin’s is less sweet but definitely more manageable (and a bit healthier) than Nutella. I bet your mochi recipes are amazing…they don’t call you Miss Mochi for nothin! 😉
Your mochi look so perfect, mine always turn out badly sealed, or with a high mochi:filling ratio Hazelnut butter is a unique filling idea, genius! How did you think of that!
Thank you Tiffany! I had just bought the jar of hazelnut butter last week and happened to have parked it next to the red bean paste in my pantry cabinet. I took a double take and thought to switch them out…so glad I did! I would love to know how you make your mochi, Tiffany…do share sometime! 😉
Wow! I can’t believe you actually made your own Mochi! These look unbelievably scrumptious! Can I put in an order…please? 😉
Thank you, you are so sweet Julianna! Sounds like you need a mochi fix!? Sure I can help!! 😉
Oh my goodness! I Love Mochi! I never thought these could be homemade!!!!!!
Your mochi looks super delicious babe!!!!! Need one like right now haha
Anyhow, loving your blog!!!! Would you like to check out mine and perhaps keep in touch?
Have a wonderful weekend beautiful!
Wow, thank you so much HaeMin! They are delish…hope you can try some soon! I love your blog–lots of lovely, modern styling tips. You have great style, will be following! 🙂
Oh my god, nutella mochi.. those would be the perfect treat for my Mister. I think I would throw in a banana or strawberries to make it less sweet but I love your mochi recipes 🙂
Thank you Beatrice! Banana or strawberries is a great idea…will try that someday soon! 🙂
The hazelnut butter filling sounds wonderful! Last time when I was making red bean mochi, I did a few with peanut butter. Can’t wait to try out the hazelnut butter filling next time! Pinned 🙂
Yes, so right, PB would be great too, as would many other nut butters…so many delicious possibilities! Thanks so much for the pin Maggie!! 🙂
Wow! This looks absolutely incredibly delicious!
Thank you!! 😉
You are welcome 🙂
Reblogged this on Travels with Mary and commented:
Absolutely incredibly delicious!
I’ve never tried mochi and they always look so beautiful and appealing!
I hope you can try them sometime soon Catherine! I know of many more mochi lovers than non mochi lovers! 🙂