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
