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Milk Mochi

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Milk mochi is a simple yet delicious Japanese-inspired dessert made with glutinous rice flour and milk, offering a chewy texture and creamy flavor. This easy pan-fried recipe is perfect for a sweet snack or dessert.

Ingredients

150g glutinous rice flour

30g cornstarch

25g sugar

20g corn oil

290g whole milk

Instructions

  1. Combine the Ingredients: In a large bowl, combine the glutinous rice flour, cornstarch, sugar, corn oil, and whole milk. Stir until everything is well mixed and smooth.
  2. Cook the Mixture: Strain the mixture (optional) to ensure there are no lumps, then pour it into a non-stick pan. Cook over low heat, stirring slowly and continuously. The mixture will thicken and form a cohesive mass. Keep stirring until the mixture is fully cooked through.
  3. Cool and Knead: Remove the mixture from the pan and allow it to cool to room temperature. Once it has cooled, wear gloves and knead the dough for about 5 minutes until it becomes elastic and smooth.
  4. Shape the Dough: Roll the dough into a long strip. Sprinkle some cooked glutinous rice flour on the surface to prevent sticking. Cut the dough into triangular shapes or any shape you prefer.
  5. Coat with Roasted Soybean Flour: Finally, coat the pieces with roasted soybean flour for a traditional touch. This step adds a subtle nutty flavor and helps prevent the pieces from sticking.

Notes

For a vegan option, use plant-based milk and substitute the corn oil with coconut oil.

Instead of roasted soybean flour, try coating the mochi in shredded coconut or finely ground almonds for a different texture.

Feel free to add flavoring like matcha or cocoa powder for a different twist.

Nutrition

Find it online: https://chocolatecoveredamy.com/milk-mochi/