Oreo Mochi Recipe

Servings: for 25 approximately

Equipment needed:
1x 500ml measuring cup
3x large bowl (preferably metal)
1x transparent bowl
1x large spoon/chopstick (see the procedure for exact detail :p)
1x weighter
1x set of measuring spoon
1x rolling stick (or food processor if available)
1x steamer
1x pair of gloves
1x small knife
1x large baking sheet (25x25cm)
1x plastic bag
Ingredients:
Glutinous rice flour 250 gram (50 gram needs to be taken out first)
Corn flour (the white one!! Not yellow ones): 60 gram
Milk: 360ml (could adjust according to personal preference)
White caster sugar 150 gram at maximum (I used 120 gram).
Butter (100-120 gram)
Thickened cream 400gram
Oreo (original cream)-400gram (2 standard packets)
Procedure:
1. Place one of the large bowl on top of the weight, carefully pour 200 gram
of glutinous sticky rice flour (check the weight for accuracy).
2. Repeat step 1 for cornflour, milk and sugar (again check the weight).
3. Now, using a large wooden spoon or chopstick, carefully stir the mixture
into a white creamy mixture. Keep doing this until the mixture becomes
homogenous (usually takes around 8-12 minutes).
4. Carefully transfer the mixture into the metal or glass bowl (only if you used
plastic bowl).
5. Place the bowl into the steamer and steam for 30 minutes.
6. While waiting for it to steam, place all the oreo into the plastic bag and
crush it into the smallest pieces as possible.
7. Now beat the cream (assumed knowledge) you can use a electric whipper
or through chopstick which can be quite tedious.
8. Mix the cream and the oreo together (doesnt have to be too perfect since
they taste good in anyway :DD)
9. When the surface of the mixture became completely solidified with no
obvious boundary line (see image), slowly take the bowl out with gloves
(BE EXTRA CAUTIOUS HERE).
10. When the mixture is still hot, place the butter in for instant melting.
11. Now, using hand only (with gloves) merge the butter into the mixture until
it becomes homogenous and firm. (This is the most complicated process
and takes at least 20 minutes, much energy is required).
12. Once the mixture becomes firm and well homogenised, place it into the
fridge for around 20-30 minutes.
13. While waiting for cooling, take out an extra 50 gram of glutinous flour and
heat it to 2 minutes on a pan with nothing added.
14. Now take out the mixture from the fridge, (should be cool and firm)

15. Sprinkle the heated flour on the baking sheet.

16. Cut out a well portion from the mixture and roll it on the flour to make it
less sticky
17. Roll the removed mixture into a log shape.
18. Cut the log shaped-mixture into segments of equal sizes.
19. For each segment, use the rolling stick to flatten the segment into a flat
circular wrapping (BEWARE, DO IT GENTLY, OTHERWISE THE WRAPPING
WILL ADHERE ONTO THE STICK).
20. With one hand holding the wrapping, use your other hand to scoop the
oreo and cream mixture with a spoon and place it onto the wrapping.
21. Fold the wrapping gently and swiftly since the skin are still very fragile and
must be done quickly.
22. Turn the finished mochi upside down after wrapping and place onto the
cupcake holders.
23. Repeat step 22 until all oreo fillings an wrapping mixture are used up.
24.
Place all the finished mochi into a large container (you can eat it
already if you cant control yourself) and place the container into the fridge
for firmer skin.