For my huuuge New Year’s Day party I always make An (sweet red bean) mochi, this time just for fun, I played around with a bunch of different fillings, one of which should be a given to fill ANYTHING…Nutella.

Mochi + Chocolatey spread = happiness.

3-1/2 cup water
1 cup sugar
¼ tsp food coloring (I prefer pink)
1 box mochiko
potato starch

Prep a cutting board by sprinkling liberally with potato starch. This needs to be totally ready to go since you will be running over to it with boiling hot mochi. Set aside.

*this image by the Food Librarian

In a large pot, boil the water and the sugar until the sugar is dissolved. Add the food coloring and stir. I used purple, so that I could tell the the ones with the Nutella apart from all the other mochis. Like a mochi Scarlet Letter.

Now the work – add the box of mochiko to the tinted sugar water and stir like crazy!! HURRY – if you don’t work fast it won’t come together and you’ll get the dreaded lumps.

Now quick, dump it on your prepped cutting board and sprinkle with potato starch so it doesn’t dry out. DO IT! If this recipe sounds hectic, it is. It’s a heck of a lot of work, all based on timing.

Now pull off a piece of mochi, kind of round it out in your hand and flatten it. Fill with about 3/4 teaspoon of Nutella. Pinch the edges closed and flatten a bit into a little mochi shape.

They are sweet, don’t get me wrong. So you might want to keep them on the small size so as not to put people into sugar comas.

If you eat these freshly made, the mochi is hot and warms up the Nutella and, oh lordy. Heaven.