Nutella Mochi Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/3 cup cornstarch to keep from sticking
02 -
1/4 cup sugar
03 -
1 cup water
04 -
1 cup mochiko (sticky rice) flour
05 -
1/2 cup Nutella
# Instructions:
01 -
Place 10 small Nutella spoonfuls (or pipe dollops) onto parchment on a baking tray. Pop it in the freezer for 20-30 minutes to firm them up.
02 -
In a microwave-safe bowl, stir together sweet rice flour and sugar. Gradually mix in the water until smooth.
03 -
Cover the bowl tightly with a damp piece of paper towel. Microwave for 1 minute, stir it up, then repeat this another 2-3 times. The dough should turn sticky and clear. Let it cool for about 5-10 minutes before handling.
04 -
Sprinkle cornstarch on your countertop. Place the mochi dough on it, coat the top lightly with cornstarch, and gently roll until it's about 1/4 inch thick. Cut into 10 even portions.
05 -
Take a portion of the dough and place a Nutella blob right in the middle. Bring the edges around and pinch to seal it shut. Give it a gentle dusting of cornstarch, brush off the extra, and lay it down seam-side hidden.
# Notes:
01 -
Keep these airtight in the fridge for no more than 2 days.
02 -
After 2 days, the mochi will dry out and lose its soft texture.
03 -
Be sure to use sticky rice flour – regular rice flour won't give you the chewy texture.