Combining two of my favorite foods in this post: cookie dough and mochi!
There is something satisfying about mochi. The sticky, gooey texture that has a bite to it with sweet filling, it’s a complete package that explodes in your mouth.
I have always loved mochi, but once I got a chance of eating a savory mochi and hands-down. It was so delicious, but when I was just hit by the realization that I can do so much with it, I was so surprised. The experience inspired me to experiment, and today’s recipe is what I have achieved.
These brown rice mochis are filled with chickpea filling is the savory base but making chocolate-flavored cookies out of it what just delicious. Chickpeas give body to the cookie dough, and chocolate chips make it sweet enough to have a mouthfeel of a traditional glutenous cookie, but ours is completely gluten-free. It is also extremely easy to make and just needs few minutes of preparation. You can make it with your family and friends too just like I use to do with my mother and father before a night of any special occasion. Of course, we need mochi for celebration too!
This mochi uses these two recipes below:
Once you have these two things ready we can start shaping the mochi
How to Shape Stuffed Mochi
How to Shape Stuffed Mochi
Roll the prepared chickpea dough into balls
Take a few mochi squares and microwave until warm (about 10-15 seconds, more if from frozen)
Once warm, the mochi will be stretchy. Stretch so that the mochi is about the size of your palm.
Wrap the mochi dough around one of the chickpea cookie dough balls and pinch the edges tightly to seal. (TIP: You can use scissors to cut off the excess mochi.
Roll and press the finished mochi between your palms to finish shaping.
And that’s it!
How Does Chickpea Cookie Dough Stuffed Mochi Taste like?
Good! But it will taste “healthy” (a word my sister likes to use to describe foods that isn’t as good as it looks). The outer layer of the mochi is chewy and soft like traditional mochi skins but slightly more coarse because it’s made of brown glutinous rice instead of white. The chickpea cookie dough is a cookie dough made without flour, butter and processed sugars, so it won’t taste like actual cookie dough. The reason I think these two combinations work nicely, though, is because mochi and sweetened beans are traditionally paired together, minus the chocolate chips, of course! If you want to convert this recipe so that it’s more traditional, you’re welcome to fill the brown rice mochi with either sweetened red bean paste or sweetened white bean paste which you can find online.
Let’s take a look all the ways you can change and alter this recipe to fit your tastes!
Recipe Variations and Optional Add Ins:
- Most of the recipe variations will be for the chickpea dough filling. Before you roll the dough into balls, add some nuts, dried fruits or different types of chocolate chips to add texture and nutrition.
- You can also add color to the filling by using spices and food powders. I like cinnamon, matcha and turmeric since they are all good sources of antioxidants.
- What about DOUBLE Chocolate Chip cookie dough? Just add 2 Tbsp of cocoa powder when folding in the chocolate chips to the batter.
- Coffee or mocha? Add either a teaspoon of coffee extract or espresso powder.
- Chai or Cardamom? Add 1 tsp of Cardamom or Chai Tea Powder.
- Want to increase fiber? Add a Tablespoon of ground flaxseed or coconut flour to the chickpea dough.
- For a protein boost, you can also add 1 scoop of protein powder of your choice. I’ve tried using an unsweetened plant-based protein powder which results in a thicker, more denser filling (kind of like a soft protein bar). You can also use chocolate protein powder
Do you eat mochi cold or room temp?
Unless it’s mochi ice cream, mochi is best eaten right after it’s made. Once it’s dried out or refrigerated, the mochi texture loses the chewy, supple texture and becomes waxy and hard. It’s not very yummy…
- Is there a way to revive it though? You bet!
- The best way is by steaming the mochi for 5-10 minutes until soft and hot.
- You can also just microwave the prepared mochi for 20-30 seconds, or until hot, but the results won’t be as good as the steamed
- Waffle iron it! I use the waffle iron to revive or recycle pretty much anything. Just make sure the waffle iron is hot and well greased before adding the mochi. If you’ve never had stuffed “moffles” (mochi waffles) before this will change your life!
- If the waffle iron works, so does the frying pan. There is something called a “hodduk” in Korea which is basically sugar stuffed pan-fried mochi pancakes. Transfer the mochi to a well-greased frying pan and use a cast iron or other heavy hamburger or grill press to “press” and flatten the mochi into a thinner pancake. A Panini Press also works. Enjoy!
How to Store
- You can store this mochi covered at room temperature for up to 12-16 hours. For longer storage, I would arrange them in a plastic freezer storage bag or an airtight container and freeze them which will keep them good for up to 4 months. When ready to eat, just defrost them at room temperature or microwave 30-60 seconds until just hot.
- The reason I wouldn’t recommend storing mochi in the fridge is that mochi (most rice flours) tend to develop a weird waxy, hard texture when stored in the fridge. A bit like how cold, refrigerated rice tastes like?
- Dried out mochi does NOT taste good. Either keep the mochi covered in plastic wrap or a wet kitchen towel to keep it from drying out. Another way you can keep the mochi from drying out is to apply sesame oil (or other oils) on the mochi.
You Might Also Like these Mochi Recipes
Chickpea Chocolate Chip Cookie Dough Stuffed Mochi
- 1/2 Recipe Brown Rice Mochi (Using a Mochi Maker) *see link top of page
- 1 Recipe No-Bake Chickpea Cookie Dough (Just 5 ingredients!) *see link top of page
- Roll the prepared chickpea dough into balls
- Take a few mochi squares and microwave until warm (about 10-15 seconds, more if from frozen)
- Once warm, the mochi will be stretchy. Stretch so that the mochi is about the size of your palm.
- Wrap the mochi dough around one of the chickpea cookie dough balls and pinch the edges tightly to seal. (TIP: You can use scissors to cut off the excess mochi.
- Roll and press the finished mochi between your palms to finish shaping.