Chewy Milk Mochi

A delicately sweet and chewy treat, milk mochi is soft, milky, and dusted with roasted soybean flour for a nutty finish. These tender, bite-sized pieces melt in your mouth and offer a smooth, glutinous texture with a subtly creamy flavor. Perfectly simple and satisfying.

Why You’ll Love This Recipe

• No oven or steamer needed: This stovetop method keeps things simple and efficient.
• Naturally gluten-free: Made with glutinous rice flour, this dessert is suitable for gluten-sensitive diets.
• Delicately sweet: Just the right level of sweetness, perfect for a light snack or dessert.
• Customizable shapes: Fun to shape and coat, great for creative presentation.
• Great texture: Soft, stretchy, and satisfyingly chewy with a tender bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 150g glutinous rice flour
• 30g cornstarch
• 25g sugar
• 20g corn oil
• 290g whole milk
• Roasted soybean flour (for coating)

Directions

1. In a large mixing bowl, combine the glutinous rice flour, cornstarch, sugar, corn oil, and milk. Whisk until smooth with no lumps.
2. (Optional) Strain the mixture through a fine sieve for an extra smooth result.
3. Pour the mixture into a non-stick pan. Cook over low heat, stirring constantly.
4. Stir until the mixture thickens into a cohesive, sticky dough and is fully cooked through.
5. Remove from heat and let the mochi dough cool slightly.
6. Wearing food-safe gloves, knead the dough for about 5 minutes until it becomes smooth and elastic.
7. Roll the dough into a long strip and cut into triangles or any desired shape.
8. Dust each piece lightly with roasted soybean flour to prevent sticking and enhance the flavor.
9. Serve at room temperature or refrigerate slightly for a firmer texture.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 278 kcal per serving

Variations

• Flavor infusions: Add matcha, cocoa powder, or vanilla extract to the batter.
• Filling option: Stuff with red bean paste or fruit puree before shaping.
• Coconut twist: Substitute some milk with coconut milk for a tropical flavor.
• Coating options: Use powdered sugar, kinako mixed with sugar, or crushed nuts instead of roasted soybean flour.
• Colorful mochi: Add natural food coloring for a festive presentation.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
• Reheating: Lightly steam or microwave for a few seconds if the mochi becomes too firm in the fridge.
• Note: For best texture, consume the same day they are made.

FAQs

What is glutinous rice flour?

Glutinous rice flour, also known as sweet rice flour, is made from sticky rice and gives mochi its signature chewy texture.

Can I steam the mochi instead of cooking it on a pan?

Yes, you can steam the mixture for 20–25 minutes if you prefer the traditional method.

What does roasted soybean flour taste like?

It has a mildly nutty, toasty flavor that complements the soft sweetness of mochi.

Is this recipe dairy-free?

You can substitute dairy milk with plant-based options like soy, almond, or coconut milk.

Why is kneading necessary?

Kneading develops the smooth, elastic texture typical of good mochi and makes it easier to shape.

Can I freeze milk mochi?

Freezing is not recommended as it affects the texture, making it hard and grainy upon thawing.

Why is my mochi dough too sticky?

If overcooked or undercooked, the dough may stick excessively. Use lightly oiled or gloved hands when kneading and shaping.

Can I reduce the sugar?

Yes, but note that it may slightly affect the overall softness and sweetness of the mochi.

What other flours can be used?

Only glutinous rice flour will give the correct mochi texture; do not substitute with regular rice flour.

How do I know when the dough is cooked?

It will become thick, glossy, and pull away from the pan cleanly without any visible raw batter.

Conclusion

Soft and Chewy Milk Mochi is a wonderfully simple dessert that delivers delicate sweetness and a satisfying texture. With no oven required and a short list of ingredients, it’s an ideal treat for any occasion. Whether dusted with roasted soybean flour or filled with your favorite paste, this homemade mochi will quickly become a favorite among friends and family alike.

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