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Dans la lune

November 17, 2015

Mochi with Nutella chocolate

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Mochi with Nutella chocolate

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Persons
20
Mochi with Nutella chocolate

Ingredients

  • 100g rice flour- mochiko / glutinous rice flour
  • 50g white sugar
  • 180 ~ 200ml water

Filling :

  • Nutella

Cream and jam filling :

  • 40g heavy cream
  • 1/2 tbsp white sugar
  • any jam which you like

Instructions

  • 1. Start with the Nutella filling. Use a teaspoon and place about 20-25 portions of Nutella on the prepared baking sheet. Place them gently in the freezer for 20 to 30 minutes. It will be harder and easy to use it later.
  • 2. Meanwhile, prepare mochi mixture. In a microwave safe glass bowl, combine the flour and sugar. Stir to combine. Add the water slowly and mix with an egg beater until smooth. Cover the bowl with cling wrap.
  • 3. Microwave the mixture for 1 minute. Then, stir the dough with a wet spatula. put it back in the microwave again for another minute. If gets sticky then put it back in the microwave for another 30 seconds (not 1 min!). Repeat it until the mixture is very thick and translucent.
  • 4. Transfer the mochi dough on to the surface floured with katakuriko/potato starch, it is very hot so use a spatula. Equally cut the mochi into 20-25 pieces. Don't forget to coat your hand with katakuriko/potato starch.
  • 5. With your hands, take a piece of the ball and flatten it into a circle (about 4 to 5 cm). Then put one piece of nutella ball from the freezer (one at a time as the nutella ball will melt quickly) into the middle of the mochi, pull the edges together to cover the nutella ball, and press together to seal. Smoothen the mochi by rolling it on the dusted board.

  • Keep in an airtight container.

For a cream filling instead of nutella

  • i. Pour the cream in a medium size bowl, and add the sugar.
  • ii. Whisk just until the cream reaches stiff peaks. Spoon about 1/2 tsp and place about 20-25 portions of jam on the prepared baking sheet and spoon the whipped cream on it gently (See photo).
  • iii. Place them gently in the freezer for 30 to 40 minutes. It will be harder and easy to use it later.
  • In this case keep your mochi in an airtight container and store them in the fridge.
© 2025 Copyright Dans la lune
https://www.atelierlalune.com/2015/11/mochi-with-nutella-chocolate/

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4 Comments Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Food Yummy, Japanese, Mochi, Sweet, Sweet cooking

Comments

  1. Lisa C. says

    January 13, 2019 at 12:28 am

    Looks amazing!! Thank you!

    Reply
  2. ASC says

    November 14, 2019 at 2:00 pm

    Even tastier stolen from the freezer and stuffed with oreo-vanilla ice cream ! Too bad there was only one left

    Reply
  3. Aarya says

    March 3, 2021 at 7:59 am

    Can we make it with homemade chocolate spread

    Reply
    • Dans la lune says

      March 3, 2021 at 8:05 am

      Yes, as long as it will harden in the freezer enough to allow you the time to wrap the mochi around it. Enjoy making!

      Reply

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