Milk Mochi Recipe
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.
- 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
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
- 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.
- Strain Mixture (Optional): For a smoother texture, strain the mixture to remove any lumps or clumps before cooking.
- 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.
- 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.
- 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.
- 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
Find it online: https://frommamamaya.com/milk-mochi-recipe/
