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Milk Mochi Recipe

Delicious Milk Mochi Recipe: Chewy Japanese Treats Made Easy

This milk mochi recipe is a quick and easy dessert that highlights the wonderful chewy texture of mochi.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Desserts
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mochi Base
  • 1 cup glutinous rice flour Sweet rice flour can be used as a substitute.
  • 1 cup whole milk Non-dairy milk can be used as an alternative.
  • 2 tablespoons granulated sugar Adjust sweetness to taste.
  • 1 tablespoon cornstarch Potato starch can be used as a substitution.
  • 1/4 cup water Adjust as needed for batter consistency.
  • a pinch salt Enhances flavor.
Dusting and Coating
  • as needed potato starch or cornstarch Prevents sticking.
Optional Add-ins
  • as desired sweetened condensed milk For extra richness.

Equipment

  • microwave-safe bowl
  • whisk
  • Plastic wrap
  • Work surface

Method
 

Step-by-Step Instructions
  1. In a large microwave-safe bowl, combine 1 cup of glutinous rice flour, 2 tablespoons of granulated sugar, 1 tablespoon of cornstarch, and a pinch of salt. Gradually add 1 cup of whole milk and 1/4 cup of water, whisking until the mixture is smooth and free of lumps.
  2. Cover the bowl with vented plastic wrap, allowing steam to escape. Microwave on high for 1 minute, then stir and continue in 1-minute intervals for a total of 3 minutes until the dough is translucent.
  3. Remove the bowl from the microwave and let the dough cool for 2-3 minutes.
  4. Dust a clean surface generously with potato starch. Divide the dough into 8-10 equal pieces and roll into smooth balls.
  5. Let the mochi balls cool for about 15 minutes, then dust off excess starch and drizzle with sweetened condensed milk or powdered sugar.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 0.5gCholesterol: 5mgSodium: 50mgPotassium: 30mgSugar: 10gCalcium: 5mgIron: 2mg

Notes

For best results, use room temperature milk and dust each mochi generously with potato starch to avoid stickiness.

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