Description
Experience the delightful texture of Irresistible Milk Mochi, a traditional Japanese treat that is soft, chewy, and bursting with creamy flavor. Made with glutinous rice flour and whole milk, this easy-to-make recipe yields perfectly tender mochi coated in nutty roasted soybean flour and optional earthy matcha powder for a beautifully balanced dessert you can enjoy anytime.
Ingredients
Scale
Mochi Base
- 150 g glutinous rice flour (Essential for authentic texture.)
- 30 g cornstarch (Improves texture and reduces stickiness.)
- 25 g sugar (Adjust to taste or use alternative sweeteners.)
- 20 g corn oil (Provides moisture and richness.)
- 290 ml whole milk (Key for creaminess and richness.)
Coating
- Roasted soybean flour (Enhances flavor with a nutty finish.)
- Matcha powder (Optional; adds a hint of earthiness and beautiful color.)
Instructions
- Mix Ingredients: In a large bowl, combine the glutinous rice flour, cornstarch, sugar, corn oil, and whole milk. Stir thoroughly until the mixture is smooth and well blended.
- Strain Batter (Optional): For an even smoother texture, strain the batter through a fine sieve to remove any lumps before cooking.
- Cook Mochi Mixture: Pour the batter into a non-stick pan and cook over low heat. Stir continuously for about 25 minutes until the mixture thickens into a sticky, elastic mass.
- Cool and Knead: Remove the pan from heat and allow the mochi to cool slightly. Wearing gloves, knead the dough for approximately 5 minutes until it becomes smooth and elastic.
- Shape Mochi: Roll the dough into a long strip and cut into triangle pieces for individual mochi servings.
- Coat Mochi: Generously coat each mochi triangle with roasted soybean flour and dust with matcha powder if desired, adding an extra layer of flavor and color.
Notes
- Use gloves when kneading the mochi to prevent stickiness and for easier handling.
- Matcha powder is optional but recommended for a traditional and vibrant twist.
- Adjust sugar quantity to your preference or substitute with alternative sweeteners such as honey or maple syrup.
- Ensure low heat cooking and constant stirring to prevent burning and uneven cooking.
- Store mochi in an airtight container at room temperature for up to 2 days for optimal freshness.
