Milk Mochi Recipe

Introduction

Milk mochi is a soft, chewy treat that combines the creaminess of milk with the unique texture of glutinous rice flour. This easy-to-make dessert is perfect for sharing and can be enjoyed as a delightful snack or a light dessert.

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 the glutinous rice flour, cornstarch, sugar, corn oil, and whole milk. Stir the mixture until it is well blended.
2. Step 2: Optionally, strain the mixture to remove any lumps for a smoother texture.
3. Step 3: Pour the mixture into a non-stick pan. For a steamed version, you can refer to a steaming method similar to that used in mango mochi recipes.
4. Step 4: Cook the mixture over low heat, stirring slowly and constantly. Continue until it forms a cohesive, fully cooked dough-like mass.
5. Step 5: Remove the cooked dough from the pan and allow it to cool slightly. Wearing gloves, knead the dough for about 5 minutes, stretching and pulling until it becomes elastic and smooth.
6. Step 6: Roll the dough into a long strip. To prevent sticking, sprinkle some cooked glutinous rice flour on your work surface and the dough. Cut the strip into triangular or any preferred shapes.
7. Step 7: Coat each piece with roasted soybean flour before serving to add flavor and prevent sticking.

Tips & Variations

• Sprinkle cooked glutinous rice flour on your hands and surface when kneading to make handling easier and prevent sticking.
• Try coating the mochi pieces with different toppings like matcha powder, powdered sugar, or toasted coconut for variety.
• For a dairy-free version, substitute coconut milk for whole milk, which will add a subtle coconut flavor.
• If you prefer steamed milk mochi, use a steamer and cook the mixture until it thickens, then follow the same cooling and kneading steps.

Storage

Store milk mochi in an airtight container at room temperature for up to 1 day. For longer storage, keep them in the refrigerator for up to 2 days, but note that refrigeration may harden the texture slightly. To soften, let them come to room temperature before eating or warm gently in a microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Regular rice flour will not give the same chewy texture. Glutinous rice flour is essential for that classic mochi chewiness.

How do I prevent the mochi from sticking to my hands and tools?

Use cooked glutinous rice flour or roasted soybean flour to dust your hands, work surface, and utensils. Wearing gloves can also help keep the dough from sticking during kneading.

Milk Mochi Recipe

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★★★★★

4.5 from 133 reviews

Milk mochi is a soft, chewy, and mildly sweet Japanese rice cake made from glutinous rice flour, milk, and a touch of sugar. This recipe uses a stovetop cooking method where the mixture is gently cooked and then kneaded to achieve the classic mochi texture, which is coated with roasted soybean flour for added flavor and texture.

• Author: Toney
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 12 pieces 1x
• Category: Dessert
• Method: Stovetop
• 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

For Coating

• Roasted soybean flour (quantity as needed for coating)

Instructions

1. Mix Ingredients: In a large bowl, combine 150g glutinous rice flour, 30g cornstarch, 25g sugar, 20g corn oil, and 290g whole milk. Stir the mixture until all ingredients are well blended and smooth.
2. Strain Mixture (Optional): For a smoother texture, strain the mixture to remove any lumps before cooking.
3. Cook on Stovetop: Pour the mixture into a non-stick pan and cook over low heat. Stir gently and continuously to prevent burning and to ensure even cooking.
4. Cook Until Dough Forms: Keep stirring until the mixture thickens and forms a cohesive, fully cooked, elastic dough-like mass.
5. Cool and Knead: Remove the mochi dough from the pan and allow it to cool slightly. Wearing gloves, knead the dough for about 5 minutes by stretching and pulling to develop elasticity and smooth texture.
6. Shape Mochi: Roll the kneaded dough into a long strip. To avoid sticking, sprinkle some cooked glutinous rice flour on your work surface and the dough. Cut the strip into triangular or preferred shapes.
7. Coat Mojhi: Coat each mochi piece generously with roasted soybean flour to enhance flavor and prevent sticking.

Notes

• Straining the mixture before cooking is optional but helps ensure a smooth mochi texture.
• Cook the mixture on low heat and stir gently to prevent scorching and uneven cooking.
• Wearing gloves during kneading prevents the dough from sticking to your hands and is hygienic.
• Roasted soybean flour (kinako) adds a nutty flavor and is a traditional coating for mochi.
• If you prefer not to pan-fry, you may steam the mixture instead as per alternative methods like in mango mochi recipes.

Keywords: milk mochi, Japanese mochi, glutinous rice cake, kinako mochi, stovetop mochi recipe, roasted soybean flour mochi