In a large mixing bowl, combine 1 cup of glutinous rice flour, ¼ cup of cornstarch, ¼ cup of cocoa powder, and ¾ cup of white sugar. Next, whisk in ⅓ cup of corn oil and 1 cup of milk until the mixture is smooth and free of lumps. The batter should have a velvety consistency. Set this aside as you prepare to elevate your Oreo Mochi experience!

To ensure the best texture for your Oreo Mochi, pour the combined mixture through a fine sieve into a medium-sized pot. This step helps to create a luscious, lump-free batter that will yield perfectly chewy mochi.

Place the pot over low heat, stirring continuously with a spatula or wooden spoon. Cook the mixture for about 10 to 15 minutes until it becomes thickened and glossy, resembling a pudding-like consistency.

Once the batter has thickened, remove it from the heat and transfer the mixture to a cornstarch-lined surface. Allow it to cool for about 5 minutes, just until it is manageable to touch but still warm.

After kneading, divide the dough into equal portions using a knife or dough cutter. Roll each piece into uniform balls, about the size of a golf ball, to ensure even sizing.

Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and cracking them with a rolling pin. Once crushed, take each mochi ball and roll it in the Oreo crumbs until it’s fully coated.