In a medium bowl combine 1.5 cups glutinous rice flour, 1/2 cup granulated sugar, and 1/4 tsp salt. Whisk briefly so everything is evenly distributed.

Add liquids and form dough

Stir in 1 cup warm water and 2 tablespoons vegetable oil into the dry mixture until a shaggy batter forms. Transfer to a heatproof bowl, cover with plastic wrap or a plate.

Steam the dough

Steam the covered bowl over simmering water for 20 minutes. Use a steamer basket or a pot with a trivet and a tight lid to keep steam consistent. After 20 minutes, remove and let rest, covered, for 5 minutes.

Knead to a smooth mochi

While still warm (but comfortable to handle), dust a work surface with 1/2 cup cornstarch/potato starch. Turn the steamed mochi out onto the dusting, sprinkle additional starch on top, and knead/pat the dough until smooth and pliable (about 2–3 minutes). If sticky, add a little more starch, 1 teaspoon at a time.

Nut Filling

Prepare nuts

If your mixed nuts are not toasted, spread 1 cup mixed nuts on a baking sheet and toast at 350°F (175°C) for 6–8 minutes until fragrant. Let cool slightly.

Chop and combine filling

Roughly chop the toasted nuts to a coarse texture (small chunks, not powder). In a small bowl combine the chopped nuts with 2 tablespoons brown sugar, 1 tablespoon melted butter, 1 teaspoon honey, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt. Mix until evenly coated and slightly sticky so the filling holds together when scooped.

Assemble Moch Nuts

Portion the mochi

Divide the mochi dough into 12 equal pieces (use a scale for accuracy or pinch off roughly 1.5–2 inch balls). Keep the pieces covered with plastic or a damp towel to prevent drying.

Fill each piece

Flatten one mochi piece in your palm into a disk about 2–3 inches wide. Place approximately 1 tablespoon of the nut filling in the center. Fold the dough around the filling, pinching seams to seal and roll gently between palms to form a smooth ball. Dust each finished ball lightly in starch to prevent sticking.

Optional sesame finish

If using toasted sesame seeds, brush the sealed surface lightly with a tiny amount of melted butter or water and roll the ball in sesame seeds so they adhere.

Finish & Serve

Optional chocolate or dusting

For a chocolate accent, drizzle 2 teaspoons melted chocolate over the balls or dust very lightly with cocoa powder. Alternatively, dust with 1 teaspoon confectioners' sugar for a sweet finish.

Chill and store

Place Moch Nuts on a tray lined with parchment, cover with plastic wrap, and refrigerate for 20–30 minutes to set filling slightly. Serve at room temperature. Store in an airtight container with layers separated by parchment paper for up to 3 days at room temperature or up to 1 week refrigerated (bring to room temp before serving).