Chocolate Hazelnut Mochi Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup Nutella
02 -
1 cup glutinous rice flour (or mochiko flour)
03 -
1 cup water
04 -
1/4 cup sugar
05 -
1/3 cup cornstarch (for dusting)
# Instructions:
01 -
Spoon or pipe 10 small blobs of Nutella onto a parchment-lined baking sheet. Freeze for 20-30 minutes until firm.
02 -
In a microwave-safe bowl, combine glutinous rice flour and sugar. Whisk in water until smooth.
03 -
Cover the bowl with a wet paper towel. Microwave for 1 minute, stir with a spatula, then repeat this 2-3 more times until the mixture becomes sticky and translucent. Let cool for 5-10 minutes.
04 -
Dust a work surface with cornstarch. Place the mochi dough on it, dust with more cornstarch, and roll out to about 1/4-inch thickness. Divide into 10 equal portions.
05 -
Place a frozen Nutella blob in the center of each mochi piece. Pull the edges up and over to enclose the Nutella, pinching to seal. Dust lightly with cornstarch and brush off excess. Place seam-side down.
# Notes:
01 -
Store in an airtight container in the refrigerator for up to 2 days
02 -
The mochi will start to dry out after more than 2 days
03 -
Glutinous rice flour is essential - don't substitute with regular rice flour