Cheese Chocolate Wrapped Mochi made with Pre-cut Mochi

Cheese Chocolate Wrapped Mochi made with Pre-cut Mochi

I made the soft gyuuhi (rice dough) with pre-cut mochi. I filled these with cream cheese and white chocolate. You won't fail if you use a pastry brush! It's an essential tool to this!

Ingredients: 6 pieces

[Filling] For 6 pieces
Cream cheese
White chocolate
[Cocoa Milk Gyuuhi Rice Dough] For 3 pieces
Pre-cut mochi
1 piece (50g)
1 tablespoon
1 tablespoon
2 teaspoons
●Condensed milk
2 teaspoons
Cocoa (for coating the mochi)
as needed (1 scant tablespoon should be enough)
[Matcha Milk Gyuuhi Rice Dough] For 3 pieces
Pre-cut mochi
1 piece (50g)
1 tablespoon
1 tablespoon
◎ Matcha
1/2 teaspoon
◎Condensed milk
2 teaspoons
Katakuriko, matcha (for coating the mochi)
as needed


1. Weigh 50 g of cream cheese. Put in a heatproof container.
2. Chop the white chocolate, and put into a heatproof container.
3. Melt in a double boiler heated to about 50°C. Carefully mix so that the hot water doesn't get into the bowls. Remove from the double boiler when mixing to be safe.
4. Add the white chocolate to the cheese that has been mixed to a smooth texture, and mix. Add in 3 batches and mix.
5. Transfer to a sheet of non-stick parchment sheet, and divide into about 6 portions. Chill for about 10 minutes in the refrigerator.
6. When the dough has cooled and set so it can be handled easily, form it into balls. Return to the refrigerator. Next, make the mochi dough!!
7. Before making the mochi dough, mix the condensed milk and cocoa to make a paste.
8. Cut the piece of pre-cut mochi into 8 to 16 pieces with a knife. Place in a heatproof dish, and add the sugar and water. Cover lightly with plastic wrap.
9. Heat for 30 seconds in a 500 W microwave. Remove, and mix well with a rice paddle, etc. Cover with plastic wrap again, and microwave.
10. After mixing the dough that has been heated twice, add the condensed milk and cocoa paste prepared in Step 7. Mix well.
11. Heat one last time (3rd time). After heating, mix the mochi dough and it's ready. Now it's time to form the balls!!
12. Spread cocoa powder on a sheet of non-stick parchment paper. Prepare a dry and clean brush. Finish this step while heating the mochi dough if possible.
13. Drop the Step 11 mochi dough onto the cocoa prepared in Step 12. Using the brush, coat the tops well with cocoa powder.
14. Divide into 3 portions and form into circles. Brush cocoa to places that doesn't have cocoa, and brush off the excess.
15. When the mochi dough as cooled slightly (about 5 minutes) place the dough in your hand, and put a piece of cheese chocolate on top...
16. Using your other fingers, pinch and wrap. Tug the sticky mochi dough from underneath and press the seams together.
17. When the ends are secured, brush cocoa powder on the sticky places
18. Double the mochi dough (use two pieces of pre-cut mochi) to make 6 pieces of the same flavor. Here, I made cocoa flavor with one piece, and matcha flavor with the other.
19. Mix 1/2 teaspoon matcha into the condensed milk to make a paste. Mix into the mochi dough that has been heated twice. Microwave again.
20. For the matcha version, coat with katakuriko.
21. Make 3 pieces in the same way as the cocoa dough. Prepare a different brush from the one used for the cocoa version.
22. After wrapping the balls, coat the entire surface with katakuriko, and brush off any excess. Brush with matcha to finish, and they are ready.
23. Cocoa mochi from the side.
24. Matcha mochi from the side.

Story Behind this Recipe

Oops! I forgot to buy chocolates for my husband! I hope this will be okay this year. This year, I substituted pre-cut mochi for the shiratamako to make it easier. I made matcha flavored ones with the time I saved.