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Milk Mochi Recipe

Creamy Milk Mochi Recipe: Your New Favorite Quick Treat

Discover this easy Milk Mochi Recipe, a gluten-free delight blending creamy milk and glutinous rice flour into a satisfying dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi Base
  • 150 g glutinous rice flour Sweet rice flour can be a substitute.
  • 30 g cornstarch Helps achieve a smoother texture.
  • 25 g sugar Adjust based on taste.
  • 20 g corn oil Any neutral oil can work.
  • 290 g whole milk Dairy-free alternatives include almond or oat milk.
For Coating
  • 50 g roasted soybean flour Can substitute with roasted glutinous rice flour.

Equipment

  • Mixing Bowl
  • Non-Stick Pan
  • Whisk
  • Fine-mesh strainer
  • spatula
  • Knife
  • Plate

Method
 

Step-by-Step Instructions for Milk Mochi Recipe
  1. In a large mixing bowl, combine glutinous rice flour, cornstarch, sugar, corn oil, and whole milk. Whisk until smooth.
  2. Pour the mixture through a fine mesh strainer into another bowl to eliminate lumps.
  3. Transfer the strained mixture into a non-stick pan over low heat. Stir continuously for 10–15 minutes until thickened.
  4. Allow the mixture to cool slightly, then dust hands with cornstarch and knead for about 5 minutes until elastic.
  5. Shape the dough into a long strip about 1 inch thick and cut into triangular or preferred shapes.
  6. Coat each piece of mochi with roasted soybean flour, ensuring even coverage.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 35gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 30mgSugar: 10gCalcium: 200mgIron: 1mg

Notes

Practice makes perfect! Experiment with different coatings and flavors for variations.

Tried this recipe?

Let us know how it was!