Nutella Mochi Daifuku Balls (+ Step-by-step Photos!)
These healthier Nutella Mochi Daifuku Balls only require 5 ingredients and 25 minutes! Step-by-step photos are included, making this recipe beginner-friendly!
Equipment
- Sieve (for dusting)
- Rolling Pin
- Parchment paper
Ingredients
- 1 cup glutinous rice flour
- 1 cup water
- 2 Tbsp sugar (30 grams) optional, the sugar will make the mochi hold up its shape better
- 1 teaspoon nutella per mochi, store-bought or homemade (so about 5 Tablespoons in total for 16 mochi balls). Feel free to use 1/2 teaspoon to reduce sweetness.
- corn starch for dusting or potato starch
Instructions
Making the mochi dough:
- Mix: In a large microwavable bowl, mix the glutinous rice flour, water and sugar using a silicone spatula until everything is dissolved and there are no more clumps.
- Cover and Microwave: Cover the bowl with a plate, or with plastic foil. Microwave 2 minutes on 750W.
- Stir and microwave again: Take the bowl out from the microwave and stir the mixture evenly for about 10 seconds. Then microwave it again for 30 more seconds, covered with plate or plastic foil.
- (If the mixture is still a bit watery, then microwave it in 10 seconds increments until it reaches the consistency similar to the one in the picture)
Making the mochi
- Dust: Cover a large cutting board, baking sheet, or any work surface with a baking paper. Then dust it generously with cornstarch using the sieve.
- Transfer and dust: Put the dough on the sheet and sprinkle a generous amount of cornstarch on it using the sieve. The cornstarch will prevent the dough from sticking to the rolling pin.
- Roll: Roll the dough into a large rectangle.
- Cut: Using the tip of the knife, slice the dough to cut it into 16 squares/rectangles. You might need to sprinkle the tip of your knife with some corn starch to prevent it from sticking.
Folding time!
- Scoop: Scoop 1 teaspoon of nutella in the middle of each piece of mochi dough. Repeat for the other mochi.
- Fold: Lift one corner of the mochi dough and fold into the middle. Repeat with the opposite corner, and then with the other two corners (see pictures above if unsure).
- Pinch: Now gently pinch the dough that is still 'sticking out' to seal.
- Dust: Now flip the mochi so the seam side faces down. Dust some more cornstarch on each mochi to prevent it from sticking with each other.
- Serve: Serve the mochi at room temperature and enjoy!
Notes
- The calorie count shown is for 1 Nutella mochi ball.
Top Tips
- If omitting the sugar, the mochi will be softer in texture but it will still be delicious.
- Use the TIP of the knife (instead of the full length of the knife) to cut the mochi dough.
- Be generous when dusting with corn starch. You can always shake off the excess if you put too much, while on the other hand, you might risk breaking your mochi skin if you put too little as it might stick to the parchment paper.
- Be careful with the hot bowl after microwaving! You might want to use a kitchen towel to prevent your hands from burning!
Storage Notes
- It's best to consume them on the same day. However, you can store them in an air-tight container for up to 2 days. Store them in the refrigerator on warmer days so that they won't 'sweat'.
- Always put a lot of cornstarch (or potato starch) before transferring them to a container so they won't stick together.
Freezing Notes
- You can freeze them for up to 1 month.
- Be sure to use enough cornstarch around each of the mochi so they will not stick together.
- Defrost first before serving by leaving it at room temperature for 1-2 hours. Microwaving them is a bit tricky since it might not heat up evenly.