In a mixing bowl, combine 1 cup of glutinous rice flour, ¼ cup of cornstarch, ¼ cup of cocoa powder, and ⅓ cup of white sugar. Gradually stir in ½ cup of milk and 1 tablespoon of corn oil until the mixture is smooth and free of lumps.

Pour the batter through a fine sieve directly into a non-stick pot to ensure a silky texture.

Over low heat, continuously stir the batter with a spatula for about 10 to 15 minutes until thick and glossy.

Transfer the hot dough onto a surface dusted with cornstarch and allow it to cool for about 5 minutes. Stretch and knead until elastic and smooth.

Divide the dough into equal portions and roll each piece into a ball.

Crush Oreo cookies into fine crumbs and roll each mochi ball in the Oreo crumbs until fully coated.