Milk Mochi Recipe

Introduction

Milk mochi is a soft, chewy Japanese treat made with simple ingredients and a smooth milky flavor. This recipe creates a delicate, elastic mochi perfect for snacking or desserts.

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 thoroughly until the mixture is smooth and well blended.
2. Step 2: Optionally, strain the mixture to ensure it is lump-free for a smoother texture.
3. Step 3: Pour the mixture into a non-stick pan. (If you prefer steaming, you can follow steaming instructions similar to those in the mango mochi recipe.)
4. Step 4: Cook the mixture over low heat, stirring slowly and continuously. Continue until it thickens into a cohesive mass and is fully cooked through.
5. Step 5: Remove the cooked dough from the pan and allow it to cool down. Wearing gloves, knead the dough for about 5 minutes, pulling and stretching 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 the surface. Cut the strip into triangular shapes or any shape you prefer.

Tips & Variations

• Sprinkling cooked glutinous rice flour while shaping helps prevent stickiness and makes handling easier.
• For a fruitier flavor, try incorporating fruit purees or extracts into the batter before cooking.
• If steaming, use a heatproof dish and steam for about 20-25 minutes until set.

Storage

Store milk mochi in an airtight container at room temperature for up to 1 day, or refrigerate for up to 2 days. Mochi may harden when chilled, so bring it to room temperature before eating or warm slightly to restore chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-dairy milk instead of whole milk?

Yes, you can substitute whole milk with non-dairy alternatives like almond or soy milk, but the texture and flavor might be slightly different.

What can I do if my mochi is too sticky?

Dust your hands and the working surface with cooked glutinous rice flour to reduce stickiness. Kneading the dough well also helps improve texture.

Milk Mochi Recipe

Print Recipe

★★★★★

4.5 from 63 reviews

This Milk Mochi recipe is a delightful treat featuring soft, chewy mochi made from glutinous rice flour, cornstarch, sugar, corn oil, and whole milk. Cooked gently on the stovetop and then kneaded to perfection, these milk mochi pieces are perfect as a sweet snack or dessert. The process involves combining simple ingredients into a batter, cooking it into a dough-like consistency, then shaping it into bite-sized pieces. This recipe offers an approachable way to enjoy a classic Asian dessert at home.

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

Ingredients

Scale 1x2x3x

Ingredients

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

Instructions

1. Combine Ingredients: In a large bowl, mix 150 g of glutinous rice flour, 30 g of cornstarch, 25 g of sugar, 20 g of corn oil, and 290 g of whole milk. Stir thoroughly until the mixture is smooth and well combined.
2. Optional Straining: For a smoother texture, strain the mixture through a sieve to remove any lumps or clumps.
3. Pour Mixture into Pan: Transfer the mixture into a non-stick pan for cooking. If you prefer not to pan-cook, you can alternatively steam the mixture following similar recipes such as mango mochi steamed versions.
4. Cook Slowly on Low Heat: Place the pan over low heat and stir the mixture slowly but continuously. Continue cooking until the mixture thickens and forms into a cohesive, fully cooked dough-like mass. This ensures even cooking without burning.
5. Cool and Knead Dough: Remove the cooked mixture from the heat and allow it to cool until it is comfortable to handle. Wearing gloves, knead the dough for approximately 5 minutes, stretching and pulling it to develop elasticity and a smooth, chewy texture.
6. Shape the Mochi: Roll the dough into a long strip. Dust with cooked glutinous rice flour to prevent sticking. Cut the strip into triangular pieces or shapes of your choice for serving.

Notes

• Straining the mixture before cooking is optional, but it helps achieve a smoother mochi texture.
• Cooking on low heat and stirring continuously prevents the mixture from burning or sticking to the pan.
• Kneading the dough is essential for developing the mochi’s signature chewy texture.
• Sprinkling cooked glutinous rice flour keeps the mochi pieces from sticking together after shaping.
• To steam instead of pan-cooking, follow steaming instructions from similar mochi recipes to achieve a softer texture.

Keywords: milk mochi, glutinous rice flour dessert, chewy mochi recipe, Asian dessert, stovetop mochi