But seriously though, the texture of these little mochi balls is on point. Sonia calls them "pillowy," and she's not wrong. They're just so super soft and squishy in the best way possible. They have a typical flexible rice-based shell dusted with a starchy powder, then the filling is like a creamy goo—slightly stiffer than, say, red bean paste, but still velvety and mushy. In the center is a gelatinous tapioca-based ball like you'd find at the bottom of a cup of boba tea. Texture-wise, these treats are near-perfect.
As far as flavor is concerned, they're not bad, but they're not the flavor explosion I was hoping they'd be. There's definitely some brown sugar sweetness in there, but I was hoping the filling would be just a little richer. Boba balls generally don't pack a lot of punch as far as taste is concerned. They just provide a fun texture to whatever beverage they find themselves in, with said beverage providing most of the flavor.
Without going overboard, I think these snacks might have benefited from a layer of caramel or some kind of sugary syrup to enhance the brown sugar taste. Sonia thinks a spicy chai flavor would have worked here. I agree.
There's a lot of packaging involved. They come in a non-resealable bag with an oxygen absorber/desiccant, but each mochi is individually wrapped. That must be how the texture stays so amazing.
$2.99 for about a dozen small mochi snacks. Gluten free. Product of Taiwan. Would possibly buy again. Sonia's score: 8/10. Nathan's score: 7/10.
Bottom line: 7.5 out of 10.
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