Ingredients:

• 350g. whole milk
• 30g. sunflower oil
• 200g. rice flour Natural Life
• 90g. icing sugar Natural Life
• 65g. corn starch + extra for dusting
• 1 tsp. vanilla extract
• ⅛ tsp. red food colouring paste
• 1 tsp. cocoa powder + extra for dusting
• 100g. hazelnut chocolate spread
• 100g. chocolate cookie spread, white
• 100g. strawberry spread

Instructions:

• In a saucepan, mix together the milk, sunflower oil, rice flour, powdered sugar, cornstarch, and vanilla.
• Heat over medium heat for 3-4 minutes, until the mixture thickens into a dough-like consistency.
• Transfer the dough to a floured surface and shape it into a ball, dividing it into 3 portions.
• In the first portion, add food colouring, in the second, cocoa powder, and leave the third one plain.
• Divide each dough portion into 5 pieces and shape 15 small balls.
• Roll them out with a rolling pin into 9cm discs and place them into muffin tin molds.
• Create a small indentation in the centre of each with your hands.
• Fill the white ones with hazelnut spread, the pink ones with white biscuit spread, and the chocolate ones with strawberry spread.
• Close the mochi by folding the dough inward and pressing the edges together.
• Flip the mochi to remove them from the molds and serve immediately.