Easy Nutella Mochi Daifuku
This easy Nutella Mochi is chewy and filled with delicious chocolate hazelnut Nutella filling. All you need is your microwave!
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Today, we are making Nutella Filled Mochi Daifuku. It has a soft and chewy texture and it’s packed with delicious hazelnut Nutella! Best of all, it is surprisingly easy to make.
Mochi (pronounced moh chee) is a Japanese snack that has a soft and chewy texture. You can find it at the Asian supermarket with different fillings, like red bean paste, green tea custard, and fresh fruit.
This Nutella Mochi Recipe Is:
- EASY! All you need is your microwave.
- Affordable! All the ingredients are affordable. YAY!
- Delicious. Tastes like it came from a five-star restaurant.
- Fun to make. Seriously. Make these with your kids or friends.
Ingredients To Make Nutella Mochi At Home
- Sweet Rice Flour: Also called “Glutinous Rice Flour”. This is the main ingredient in mochi. It’s very chewy and has a sticky texture. Unfortunately, this ingredient cannot but substituted.
- Granulated White Sugar: Adds sweetness to the mochi.
- Water: Adds moisture and helps bind the ingredients. If you don’t have water (uhh…) then you can use whole milk.
- Corn Starch: Or potato starch. Helps prevent the mochi from sticking. Also adds a smooth texture.
Frequently Asked Questions
Why Is My Mochi Hard?
There are three reasons:
- Not enough liquid was used. Make sure to measure your ingredients properly.
- The mochi was overcooked. Try cooking the mochi for less time.
- The mochi was left out.
Help! My Mochi Isn’t Sealing.
Oh, no! Don’t worry, I am here to help you.
There are two main reasons why mochi won’t seal:
- Cornstarch on the area where you are sealing. Cornstarch makes the mochi lose its stickiness. Make sure that you don’t get any cornstarch in these areas.
- Nutella (or filling) on the area where you are sealing. The filling makes the mochi lose its tackiness and causes it to fall apart.
How To Store Homemade Mochi
Store the Nutella mochi in an airtight container in the refrigerator. It should be consumed within two days.
If you need to store the mochi for longer than two days, place the mochi in a freezer-safe bag and freeze it. Frozen mochi lasts for up to two weeks in the freezer. Keep in mind that the texture may change a bit.
Other Recipes You Will Love
Matcha Green Tea Mochi Cookies with Chocolate Chips
Nutella Filled Beignets in the Air Fryer
Easy Nutella Mochi Daifuku
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Ingredients
- 1 Cup (160 g) Sweet Glutinous Rice Flour
- ¼ Cup (60 g) Granulated Sugar
- 1 Cup (236 ml) Water
- Corn Starch or potato starch for dusting
- 7 Tbsp (129.5 g) Nutella
Instructions
- Freeze The Nutella Balls: Prescoop 7 dollops of Nutella onto parchment paper. Each dollop should be one tablespoon. Try to make these round in shape (though it doesn't have to be perfect).
- Make The Mochi Mixture: Combine the glutinous rice flour, sugar, and water into a microwave-safe bowl. Stir until smooth (It does not have to be perfect. Some lumps are okay.). Cover the bowl with plastic wrap and microwave for one minute. Stir, cover, then microwave for an additional minute. Stir, cover, and then microwave for an additional 30 seconds.
- Roll The Mochi Dough: Place a piece of parchment paper (or a nonstick silicone pastry mat) onto your work surface. Dust it with a layer of cornstarch. Scrape the mochi dough onto the parchment paper (be careful, it is HOT!).
- Dust the top of the mochi with corn starch. Dust a rolling pin with corn starch. Use the rolling pin to roll the mochi dough into a rectangle. Roll even until it is ½ inch thick (1.3 cm). Dust with cornstarch repeatedly to prevent sticking.
- Refrigerate The Mochi: Cover and place the parchment paper with the mochi into the refrigerator to cool for 20 minutes.
- Fill The Dough: Use a round cookie cutter (about 3 inches) to cut circles in the dough. Pick up one circle of mochi and gently dust off the cornstarch from the top. Place one frozen Nutella ball in the center of the mochi and gently press the dough around it. Pinch the edges of the mochi to seal it. Place the mochi (seam side up) in plastic wrap bringing the corners to the center and twisting tightly at the top to seal it.
Video
Notes
- Check Out My Blog Post for the helpful recipe video.
- Special Tools: Cookie Scoops | Cookie Cutter | Rolling Pin
- Swap the Filling: Instead of Nutella, you can fill the center with chocolate, red bean paste, ice cream, peanut butter, or fresh-cut strawberries.
- How To Store: Place the Nutella Mochi in an airtight container and put it in the refrigerator. It will last 1-2 days. You can also freeze mochi, which will last up to two weeks.
- Other Recipes You Will Love:
