Name: Chocolate Chip Cookie Dough Mochi
Ingredients: 1/2 cup milk (I used whole milk, but you can sub any milk you’d like); 1/3 cup white sugar; 1/2 tsp vanilla extract; 2 tsp coconut oil (You can substitute any neutral flavored oil, but I prefer the coconut oil taste); 1/2 cup glutinous rice flour (also called sweet rice flour) (I use Mochiko brand); 4 rounds edible cookie dough (Checkout my Edible Cookie Dough post for this recipe! It only takes 10 minutes to make.); Potato starch or cornstarch (I prefer the potato starch flavor for stretching the dough. If you don’t have this, toast some sweet rice flour to use instead)

Ingredients

Scale

Mochi Dough

1/2 cup milk (I used whole milk, but you can sub any milk you’d like)
1/3 cup white sugar
1/2 tsp vanilla extract
2 tsp coconut oil (You can substitute any neutral flavored oil, but I prefer the coconut oil taste)
1/2 cup glutinous rice flour (also called sweet rice flour) (I use Mochiko brand)

Filling and Shaping Dough

4 rounds edible cookie dough (Checkout my Edible Cookie Dough post for this recipe! It only takes 10 minutes to make.)
Potato starch or cornstarch (I prefer the potato starch flavor for stretching the dough. If you don’t have this, toast some sweet rice flour to use instead)

Instructions

Making the Mochi Dough

Start by gently heating the milk and sugar until the sugar has dissolved.
Then, add the vanilla extract for added flavor.
Also add the coconut oil to keep in moisture.
Then, slowly add in the sweet rice flour while mixing to incorporate. When the mixture is smooth and clump-free, increase the heat to medium.
Heat the mixture for 3 to 5 minutes in a non-stick pan. While mixing the entire time, making sure not to overcook the dough. Lower the heat if it looks like it might burn or the edges are getting hard. Use a spatula to flatten the dough in the pan and continue to flip the bottom dough to the top while mixing. The dough is ready when it looks bouncy. Taste it! It should be chewy.

Shaping the Mochi Dough

Generously spread your starch on a cutting board and your hands so that you’re able to stretch and shape the mochi dough. If the dough seems too sticky, you’re not using enough starch!
Transfer the mochi dough from your pan to the cutting board. It will be hot. If it’s too hot for you to handle, cover it with plastic wrap so it doesn’t dry out and wait til its cooled off. I find that if you flatten the dough it will cool off faster while shaping right away.
Flatten the dough with your hands, flip it over and stretch the ends out until you’ve reached your desired thickness. Cut it into 4 equal pieces.
Add a cookie dough ball to the middle of your mochi dough and bring the ends together to close it up. Remove the excess dough at the ends so you have a more even mochi ball. Now roll it between your hands or the board to even it out and make it more circular. Dust with starch to remove stickiness and brush off any excess starch from the mochi ball. Repeat for the remaining mochi dough and edible cookie dough.
Plate and dust with powdered sugar and/or cocoa powder if desired. These are ready to be eaten immediately! Store in the fridge if not eating within the hour and let come to room temp for best taste. Enjoy!