Description

Delicately chewy and tender, this chilled milk mochi is a minimalist Japanese-inspired dessert made with just a few ingredients. Coated in milk powder, it melts in your mouth with a creamy, slightly sweet flavor—perfectly refreshing and gluten-free.

Ingredients

Units Scale

Glutinous Rice Flour Mixture:

1/2 cup glutinous rice flour (mochiko)
2 tablespoons cornstarch
2 tablespoons sugar
3/4 cup milk (or any plant-based milk)
1/2 teaspoon vanilla extract (optional)

Coating:

Milk powder (for coating)

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Instructions

Prepare Glutinous Rice Flour Mixture: In a microwave-safe bowl, whisk together glutinous rice flour, cornstarch, sugar, and milk until smooth.
Microwave: Microwave for 1 minute, stir, then microwave for another 1–2 minutes, stirring every 30 seconds, until dough becomes thick and slightly translucent.
Cool Dough: Let the dough cool slightly.
Coat and Shape: Dust a clean surface with milk powder. Transfer mochi dough onto the surface and sprinkle more milk powder on top. Flatten gently and cut into triangle or bite-size pieces using a knife or dough cutter.
Chill: Roll each piece lightly in additional milk powder to prevent sticking. Chill in the fridge for 30 minutes before serving for best texture.

Nutrition

Serving Size: 1 piece
Calories: 80 kcal
Sugar: 5g
Sodium: 20mg
Fat: 1g
Saturated Fat: 0.5g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 1g
Cholesterol: 2mg