Short Description
Milk mochi is a soft, chewy treat made with glutinous rice flour and creamy whole milk. Lightly sweetened and pan-cooked to perfection, these mochi pieces offer a smooth, pillowy texture and a subtle milky flavor—simple, satisfying, and fun to shape.
Why You’ll Love This Recipe
This recipe delivers an easy, stove-top version of chewy mochi without the need for steaming or baking. It’s mildly sweet, stretchy, and versatile—great on its own or coated in roasted soybean flour for a traditional finish. Perfect for snacking or serving with tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 150 g glutinous rice flour
• 30 g cornstarch
• 25 g sugar
• 20 g corn oil
• 290 g whole milk
• Roasted soybean flour (for coating)
Directions
Mix Ingredients
- In a large mixing bowl, combine the glutinous rice flour, cornstarch, sugar, corn oil, and whole milk.
- Stir until the mixture is smooth and fully blended. For a finer texture, strain the mixture through a sieve (optional).
Cook the Mochi
- Pour the mixture into a non-stick pan and place over low heat.
- Stir continuously and slowly as the mixture heats up.
- Continue stirring until the mixture thickens into a sticky, cohesive dough and is cooked through (no raw flour spots visible).
Cool and Knead
- Remove the mochi dough from the pan and allow it to cool until comfortable to handle.
- Wearing gloves or using oiled hands, knead the dough for about 5 minutes, stretching and pulling it until it becomes smooth and elastic.
Shape and Finish
- Roll the dough into a long strip on a lightly dusted surface (use cooked glutinous rice flour to prevent sticking).
- Cut into bite-sized triangular pieces or any shape you prefer.
- Toss each piece in roasted soybean flour to coat evenly.
Servings And Timing
Yields about 20–24 small mochi pieces depending on size.
Prep time: ~5 minutes
Cook time: ~10–12 minutes
Kneading and shaping: ~10 minutes
Total time: ~25–30 minutes
Variations
- Flavor Add-ins: Mix a little vanilla extract, matcha powder, or cocoa powder into the milk for flavored mochi.
- Dusting Alternatives: Use powdered sugar, cornstarch, or shredded coconut in place of roasted soybean flour.
- Stuffed Option: Flatten pieces and fill with red bean paste, custard, or chocolate before sealing and shaping.
Storage/Reheating
Store mochi in an airtight container at room temperature for up to 1 day, or in the refrigerator for 2–3 days (note: refrigeration will firm them up).
To soften refrigerated mochi, microwave for a few seconds or let sit at room temperature before serving. Avoid freezing as it alters the texture.
FAQs
Can I use other types of milk?
Yes. Whole milk gives the richest flavor, but you can use low-fat, oat milk, or almond milk. Non-dairy options may change texture slightly.
What if I don’t have corn oil?
You can substitute with neutral oils like canola or vegetable oil.
Do I need to strain the mixture?
It’s optional, but straining ensures a smoother texture by removing any clumps before cooking.
Can I steam the mochi instead?
Yes. You can follow a steaming method as used in mango mochi recipes. Pour the mixture into a heatproof container and steam for 20–25 minutes until firm.
Is this gluten-free?
Yes. Glutinous rice flour and cornstarch are naturally gluten-free—just confirm your ingredients are processed in gluten-free facilities if needed.
What if my mochi turns out lumpy?
It may have been overcooked or not stirred consistently. Cook slowly over low heat, and stir constantly to prevent uneven cooking.
Can I flavor the mochi with fruit?
Yes—add a spoonful of fruit puree (like mango or strawberry) with the milk and adjust the sugar if needed.
Can I pan-fry the finished mochi pieces?
Yes. Lightly fry in a bit of oil until golden for a crispy exterior and soft inside.
Why knead the dough?
Kneading develops elasticity, improves texture, and makes the mochi smoother and more uniform.
What is roasted soybean flour?
Also known as kinako, it’s a Japanese flour made from roasted soybeans. It adds a nutty flavor and prevents sticking.
Conclusion
Milk mochi is a soft, chewy snack that’s incredibly easy to make with a handful of pantry staples. Whether enjoyed plain or coated with roasted soybean flour, these pillowy bites offer a delightful chew and a hint of sweetness—perfect for a cozy treat or light dessert.
Print
Milk Mochi Recipe
- Total Time: 25–30 minutes
- Yield: 20–24 mochi pieces
- Diet: Gluten Free
Description
Soft and chewy milk mochi made with glutinous rice flour and whole milk, lightly sweetened and pan-cooked for a pillowy texture—perfect for snacking or serving with tea.
Ingredients
150 g glutinous rice flour
30 g cornstarch
25 g sugar
20 g corn oil
290 g whole milk
Roasted soybean flour (for coating)
Instructions
- Combine glutinous rice flour, cornstarch, sugar, corn oil, and milk in a bowl. Mix until smooth. Strain if desired.
- Pour into a non-stick pan over low heat. Stir constantly until the mixture becomes a sticky, smooth dough with no raw spots.
- Let the dough cool slightly. Knead with gloved or oiled hands for about 5 minutes until smooth and elastic.
- Roll into a strip on a floured surface and cut into bite-sized pieces.
- Coat each piece in roasted soybean flour and serve.
Notes
- Use low heat and stir constantly to avoid lumps.
- Kneading improves texture and smoothness.
- Substitute corn oil with other neutral oils if needed.
- Customize with flavorings like vanilla, matcha, or cocoa powder.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 piece
- Calories: 60
- Sugar: 2g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 2mg
