Print

Milk Mochi Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

Milk mochi is a soft, chewy Japanese-inspired dessert made using glutinous rice flour, sugar, and whole milk. This recipe uses a stovetop method to gently cook and stir the dough until it becomes elastic and perfectly tender. The mochi is then shaped and coated with roasted soybean flour for a subtle nutty finish. Ideal as a fun, homemade sweet treat with a creamy milk flavor and satisfying texture.

Ingredients

Main Ingredients

  • 150 g glutinous rice flour
  • 30 g cornstarch
  • 25 g sugar
  • 20 g corn oil
  • 290 g whole milk
  • 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 thoroughly until the mixture is smooth and well incorporated.
  2. Strain the Mixture (Optional): Strain the batter through a fine mesh sieve to remove any lumps for a smoother texture. This step is optional but recommended for consistent results.
  3. Cook on Stovetop: Pour the mixture into a non-stick pan over low heat. Stir slowly and continuously to prevent burning and to evenly cook the batter. Continue cooking until the mixture thickens and forms a cohesive, fully cooked mass.
  4. Cool and Knead: Remove the cooked mochi from the pan and let it cool down. Once cool enough to handle, wear gloves and knead the dough for about 5 minutes. Stretch and pull until the mochi becomes elastic and pliable.
  5. Shape the Mochi: Roll the kneaded dough into a long strip. To prevent sticking, sprinkle some cooked glutinous rice flour on the surface. Cut the strip into triangular or any desired shapes.
  6. Coat Mochi Pieces: Generously coat each mochi piece with roasted soybean flour to add flavor and prevent sticking.

Notes

  • Cooking over low heat and stirring slowly is key to achieving the perfect chewy texture.
  • Using gloves while kneading makes the process cleaner and prevents the dough from sticking to your hands.
  • Roasted soybean flour adds a nutty flavor and keeps the mochi pieces from sticking together.
  • You can shape the mochi into any form, not just triangles, according to personal preference.
  • For a steamed variation, refer to mango mochi recipes for steaming instructions.

Find it online: https://bitezly.com/milk-mochi-recipe-3/