Mochi with Nutella Strawberry Filling

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 317.0
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 29.5 mg
  • Total Carbs: 57.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.8 g

View full nutritional breakdown of Mochi with Nutella Strawberry Filling calories by ingredient
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A mix of traditional Japanese and Italian sweets makes for a delectable dessert or snack - whether freshly made or frozen! A mix of traditional Japanese and Italian sweets makes for a delectable dessert or snack - whether freshly made or frozen!
Number of Servings: 6


    120 g Nutella or other chocolate hazelnut spread
    1/2 tsp sea salt
    2 1/2 tbsp cocoa powder
    20 g sweetened hot cocoa drink mix
    6 strawberries
    1 cup sweet rice flour
    1 cup water
    2-3 drops red food colouring (optional)
    1/3 cup sugar
    1/2 cup cornstarch, for rolling


In a small bowl, beat together Nutella, salt, cocoa powder, and hot cocoa mix until thick and doughy.
Form paste around each strawberry, rolling the berries between your palms to smooth.
Place on a parchment or wax paper lined sheet and freeze until solid, about 1 1/2 hours.
Mix sweet rice flour, water, food colouring and sugar in a large bowl until smooth.
Cover with plastic wrap and microwave 3 1/2 minutes.
Stir mixture and heat for another 30 seconds.
Place cornstarch in a 8" square pan, evenly coating the bottom.
Remove the rice dough from the microwave and scrape into the cornstarch. Dust with a little extra cornstarch and divide into 6 pieces.
Roll balls from the dough and flatten each to a thin layer.
Place 1 frozen Nutella-strawberry ball in the center of each, then pinch the mochi over top until the filling is completely covered.
Place seam side down in paper muffin liners to prevent sticking.
These are best served within 2 days of making but can be frozen in an airtight container up to 4 months.

Serving Size: Makes 6 large pieces

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.

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