Milk Mochi Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 pieces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Ingredients
- 150 g glutinous rice flour
- 30 g cornstarch
- 25 g sugar
- 20 g corn oil
- 290 g whole milk
Instructions
- 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.
- Optional Straining: For a smoother texture, strain the mixture through a sieve to remove any lumps or clumps.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.cheftara.com/milk-mochi-recipe/
