Ghost Mochi

Ghost Mochi


Mochi Dough

100g glutinous rice flour

20g cornstarch

50g granulated sugar

180g milk

21g unsalted butter



200g heavy cream

25g granulated sugar

1g salt

Finely crushed Oreos


  1. In a clean bowl (microwave-safe), mix well glutinous rice flour, cornstarch, granulated sugar and milk until smooth. Sift once, cover it with microwave-safe plastic wrap, prick some holes on the plastic wrap, and steam until fully cooked (about 20-30 minutes). Or you can microwave it until fully cooked (about 3 minutes).

How to tell if it is fully cooked?

-The batter turns into solid dough. You can find no floating flour liquid inside the dough. The color is translucent.

  1. Transfer the dough into the stand mixer bowl, add in unsalted butter, and beat until well combined and dough becomes soft and stretchy. Scrape the dough out, wrap it with plastic wrap, and let it cool in the fridge for at least 1 hour.
  2. In a clean bowl, bring together heavy cream, sugar and salt, beat until stiff peaks form. Add in finely crushed Oreos and mix well. Transfer into a piping bag.
  3. Dust the working surface and the dough with more cooked glutinous rice flour, so it won’t be too sticky. Divide the dough into 8 equal pieces, and roll them into 8 round flat sheets. Put in the filling, wrap it up, and put in a cupcake liner. Shape the mochi a little to make them looks like cute ghosts. Use some food coloring or melted chocolate to draw on the mochi. (I used a piece of dried seaweed to cut out some “eyes” and “mouth”.)
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