Mix the ingredients: In a large bowl, add the glutinous rice flour, cornstarch, cocoa powder, white sugar, corn oil, and milk. Stir until the mixture is smooth and free of lumps. This ensures a silky, uniform batter.

Sift the batter: Strain the mixture to remove any small particles that may remain, ensuring the mochi texture will be smooth. Once sifted, pour the batter into a pot.

Heat and stir: Place the pot over low heat. Stir the batter continuously as it thickens. Keep stirring until the batter starts to form a dough-like consistency and no longer sticks to the sides or bottom of the pot. Turn off the heat once this texture is reached.

Pull the dough: Transfer the cooked dough to a cooling rack or countertop to cool slightly. Once it's safe to handle, begin stretching and pulling the dough repeatedly. This step builds the elasticity that gives mochi its signature chewy texture. Keep pulling until the dough is smooth and stretchy.

Form the mochi balls: Take small portions of the dough and roll them into evenly sized balls. Use your fingers to gently shape them.

Coat with Oreo crumbs: Roll each mochi ball in the crushed Oreo cookies, making sure the balls are fully coated. The Oreo crumbs will add a crunchy texture that complements the chewy mochi.