Mochi is a type of rice cake from Japan, made from mochiko or shiratamako rice flour. This recipe took quite a few tries to get just right. But the results were awesome and delicious. The making of the mochi itself is best covered by Leo’s Japanese Dojo on Youtube. We had trouble making mochi with other methods such as the microwave, but Leo’s tips were invaluable in making a nice mochi. We suggest working on that first before diving into the fillings, which is what most of this post will cover.
Prep Time: 15-20 minutes
Cooking Time: 30 minutes
Servings: 18-20 Tbsp. sized pieces
Ingredients for Mochi:
- Mochiko flour* or Shiratamako flour*
- White sugar
Ingredients for Oreo Filling:
- 4 oz. cream cheese
- 1/2 package of Oreos, crushed
Ingredients for Cheesecake Fillings:
- 8 oz. cream cheese
- 1 cup powdered sugar
- 2 sheets of graham crackers, crushed
- 1/2 tsp. vanilla powder
- 3 Tbsp. corn starch
- 2 Tbsp. powdered sugar
- 1/4 cup strawberries, crushed and simmered to reduce water
- 1/4 cup cocoa
- 1 Tbsp. powdered sugar
- 1 Tbsp. corn starch
- 2 Tbsp. powdered sugar
- Kitchen weight scale
- Measuring cup(s)/spoons
- Sturdy wooden spoon
- Mixing bowls x 1-4
- Pot x 1
- 1 Tbsp. scoop
- Cookie sheet with silicon lining or oven-safe parchment paper
- Food Processor (Optional but handy)
- Plastic bag and rolling pin
- For the Oreo filling: Using a food processor, break the Oreos in half and add to the machine. Add in the 4 oz. of cream cheese and pulse until it’s finely mixed. If you don’t have a food processor, crush the Oreos in a plastic bag with a rolling pin. Once well-crushed, mix with the cream cheese in a bowl until well combined. Using a 1 Tbsp. scoop, make scoops from the batter on a lined cookie sheet. Place the cookie sheet into the freezer until your mochi is ready.
- For the Cheesecake fillings: Using a food processor, add the cream cheese, powdered sugar, graham crackers, and vanilla powder and pulse until it’s finely mixed. If you don’t have a food processor, crush the graham crackers in a plastic bag with a rolling pin. Once well-crushed, mix with the cream cheese, powdered sugar, and vanilla powder in a bowl until well combined. For the three fillings, divide the batter into three in their own mixing bowl.
- Gather the required ingredients for each cheesecake filling. For the strawberry and plain fillings the corn starch is to help provide structure to the batter, add the starch 1 Tbsp. at a time until it’s able to hold it’s own shape at room temperature. Add the powdered sugar to each of the fillings, then the cocoa to its filling. For the strawberry, add a little bit at a time, as the liquid from the strawberries will change the structure, consider adding more corn starch to help hold the shape. Taste and feel as you go. Once all fillings are made, scoop out in 1 Tbsp. amounts on a lined cookie sheet. Place in the freezer until you make mochi.
- To make mochi and to see how to shape the mochi around your fillings, check out Leo’s Japanese Dojo on Youtube. He is great at showing how to make mochi and other Japanese desserts. It takes time to get it right, so it’s okay if you make mistakes on your mochi. If your fillings become too warm, place them back into the freezer to refirm. The scooped fillings will keep in the freezer in a sealed containers for a few days.
Enjoy your nice dessert! We prefer to eat the mochi cold, and so we keep it in the freezer in a sealed container. It will keep well, but we tend to eat it pretty fast!
*Note: Where to buy Mochiko and/or Shiratamako Rice Flour?
Mochiko can be found in many Asian specialty grocery stores. It’s quite cheap and readily available. It can be found online on many stores including Walmart, Amazon, and H Mart.
Shiratamako can be harder to find in the US, Umami Insider is where we buy our Shiratamako flour from. It is more expensive, but the results are worth the price once you get the hang of making your own mochi. You can also use this product mixed with plain rice flour to make delicious dango.