Description
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.
Ingredients
Units
Scale
- 150g glutinous rice flour
- 30g cornstarch
- 25g sugar
- 20g corn oil
- 290g whole milk
- Roasted soybean flour (for coating)
Instructions
- In a large mixing bowl, whisk together the glutinous rice flour, cornstarch, sugar, corn oil, and whole milk until smooth and lump-free.
- (Optional) Strain the mixture through a fine sieve for an ultra-smooth texture.
- Pour the mixture into a non-stick pan and cook over low heat, stirring constantly.
- Continue stirring until the mixture thickens into a cohesive, sticky dough and is fully cooked through.
- Transfer the cooked mochi dough to a clean surface. Let it cool slightly, then knead it with gloved hands for 5 minutes until smooth and elastic.
- Roll the dough into a long rope and cut into triangles or desired shapes.
- Lightly dust each piece with roasted soybean flour to prevent sticking and enhance flavor.
- Serve fresh at room temperature, or chill slightly for a firmer bite.
Notes
- Wear gloves when kneading to prevent sticking.
- For extra flavor, mix a pinch of salt into the dough.
- Can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 6g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
