Milk Mochi Recipe

Introduction

Milk mochi is a soft, chewy Japanese treat made from glutinous rice flour and milk. This delicate dessert is subtly sweet and perfect for a light snack or a unique dessert option.

Ingredients

• 150 g glutinous rice flour
• 30 g cornstarch
• 25 g sugar
• 20 g corn oil
• 290 g whole milk

Instructions

1. Step 1: In a large bowl, combine glutinous rice flour, cornstarch, sugar, corn oil, and whole milk. Stir until the mixture is well blended.
2. Step 2: For a smoother texture, you can strain the mixture through a fine mesh sieve (optional).
3. Step 3: Pour the mixture into a non-stick pan. If you’d like to steam instead, you can follow steaming methods such as those used in mango mochi recipes.
4. Step 4: Cook over low heat, stirring slowly and continuously until the mixture forms a cohesive dough and is fully cooked through.
5. Step 5: Remove the mochi dough from the pan and allow it to cool slightly. Wearing gloves, knead the dough for about 5 minutes, stretching and pulling to develop elasticity.
6. Step 6: Roll the dough into a long strip, dusting with cooked glutinous rice flour if needed to prevent sticking.
7. Step 7: Cut the strip into triangular pieces or your desired shapes.
8. Step 8: Coat each piece with roasted soybean flour before serving to add flavor and prevent sticking.

Tips & Variations

• For a softer mochi, increase the amount of milk slightly or steam the mixture instead of pan-cooking.
• Try adding a touch of vanilla extract or matcha powder for subtle flavor variations.
• Coating mochi in toasted coconut flakes or powdered sugar can be a tasty alternative to roasted soybean flour.

Storage

Store milk mochi in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. When refrigerated, the texture may become firmer; allow the mochi to come to room temperature before serving. To refresh, gently steam or microwave for a few seconds to restore chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Whole milk gives the best creamy texture, but you can substitute with coconut milk or other plant-based milks. Keep in mind the flavor and texture might vary slightly.

What is roasted soybean flour?

Roasted soybean flour, also called kinako, is made from roasted soybeans ground into a fine powder. It adds a nutty flavor and helps prevent the mochi from sticking.

Milk Mochi Recipe

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★★★★★

4.7 from 97 reviews

This Milk Mochi recipe is a delightful and chewy Japanese-inspired treat made with glutinous rice flour, cornstarch, sugar, corn oil, and whole milk. The mochi is pan-cooked slowly to achieve a perfect elastic texture, then shaped and coated with roasted soybean flour for extra flavor and a traditional finish. Perfect as a smooth, melt-in-your-mouth dessert or snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 12 pieces 1x
• Category: Dessert
• Method: Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 150 g glutinous rice flour
• 30 g cornstarch
• 25 g sugar

Wet Ingredients

• 20 g corn oil
• 290 g whole milk

Coating

• Roasted soybean flour for coating

Instructions

1. Mix Ingredients: In a large bowl, combine 150 g glutinous rice flour, 30 g cornstarch, 25 g sugar, 20 g corn oil, and 290 g whole milk. Stir the mixture thoroughly until everything is well incorporated and smooth.
2. Strain Mixture (Optional): For a smoother texture, strain the mixture to remove any lumps or clumps before cooking.
3. Pan-Cook the Mochi: Pour the mixture into a non-stick pan and cook over low heat, stirring slowly and consistently. Continue cooking until the mixture thickens, forms a cohesive mass, and is fully cooked through. This may take several minutes.
4. Cool and Knead Dough: Remove the cooked mochi from heat and let it cool slightly until manageable. Wearing gloves, knead the dough vigorously for about 5 minutes by stretching and pulling it until it becomes smooth and elastic.
5. Shape the Mochi: Roll the elastic dough into a long strip. To prevent sticking, sprinkle some cooked glutinous rice flour on your working surface and on the dough. Cut the strip into triangular pieces or shapes of your choice.
6. Coat with Roasted Soybean Flour: Finally, coat each piece generously with roasted soybean flour (kinako) to enhance flavor and prevent sticking. Serve and enjoy your soft, chewy milk mochi!

Notes

• You can substitute whole milk with coconut milk or other plant-based milks for a different flavor profile.
• To prevent sticking when kneading and shaping, keep lightly dusting your hands and surface with glutinous rice flour.
• The slow pan-cooking over low heat is essential to get the proper chewy texture without burning or overcooking.
• For a steamed version, refer to mango mochi recipes that use steaming methods for a softer mochi texture.
• Use gloves during kneading to prevent sticking and maintain hygiene.

Keywords: Milk Mochi, Glutinous Rice Flour Dessert, Japanese Mochi Recipe, Chewy Dessert, Roasted Soybean Flour Mochi