Oreo Mochis

Ingredients

• 1100 g glutinous rice flour(100g)
• 235 g cornstarch(35g)
• 36 g sweetener(6g)
• 460 g sugar(60g)
• 5180 ml milk(186g)
• 620 g coconut oil(20g)
• 71 drop blue food coloring(0.05g)
• 8250 ml heavy cream(260g)
• 94 g sweetener (for cream)(4g)
• 1020 g milk powder(20g)
• 112 Oreo cookies(23g)

Instructions

1. 1In a bowl, mix glutinous rice flour, cornstarch, sweetener or sugar, milk, coconut oil, and a drop of blue food coloring until smooth.
2. 2Cover the bowl with plastic wrap and poke holes in it.
3. 3Microwave the mixture for 3 minutes, stopping every minute to stir, until the dough is thick and sticky. Add extra time if needed.
4. 4Let the dough cool for 20 minutes, then knead until elastic.
5. 5In a separate bowl, whip the heavy cream with sweetener and milk powder until thick.
6. 6Crush the Oreo cookies and fold them into the whipped cream mixture.
7. 7Roll out the mochi dough with a rolling pin on a floured surface.
8. 8Cut the dough into small circles.
9. 9Place a spoonful of the Oreo cream filling in the center of each circle.
10. 10Fold the dough over the filling and pinch the edges to seal.
11. 11Place the finished mochis in cupcake molds and refrigerate until set.