Milk Mochi Recipe

Introduction

Milk Mochi is a delightful Japanese-inspired treat that combines the chewy texture of mochi with a creamy, sweet milk flavor. This simple recipe uses everyday ingredients and a microwave to create a soft, glossy dessert perfect for any occasion.

Ingredients

• 1 cup whole milk
• 1 cup glutinous rice flour (mochiko)
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, melted
• Potato starch or cornstarch for dusting
• Optional topping: sweetened shredded coconut, roasted soybean flour (kinako), or condensed milk

Instructions

1. Step 1: In a microwave-safe bowl, whisk together the milk, glutinous rice flour, sugar, cornstarch, salt, and vanilla extract until the mixture is smooth and free of lumps.
2. Step 2: Microwave the mixture on high for 1 minute, then stir well to combine.
3. Step 3: Microwave again for another 1 minute, stirring once more.
4. Step 4: Microwave a final 30 seconds to 1 minute until the mixture thickens and becomes glossy.
5. Step 5: Stir in the melted butter until fully incorporated.
6. Step 6: Dust a clean surface with potato starch, then turn the mochi out onto it and allow it to cool slightly.
7. Step 7: When cool enough to handle, cut the mochi into bite-sized pieces using a plastic knife or oiled scissors.
8. Step 8: Lightly dust each piece with more starch to prevent sticking, then top with shredded coconut, kinako, or a drizzle of condensed milk as desired. Serve immediately or store.

Tips & Variations

• For an extra smooth texture, strain the mixture before microwaving to remove any lumps.
• Try substituting coconut milk for whole milk to add a rich, tropical flavor.
• Use kinako powder sprinkled on the mochi for a traditional nutty taste.
• Grease your cutting tool with a little oil to prevent sticking while slicing the mochi.

Storage

Store milk mochi pieces in an airtight container at room temperature for up to 1 day. Because mochi tends to harden when refrigerated, it’s best enjoyed fresh. To soften, you can microwave briefly for a few seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make milk mochi without a microwave?

Yes, you can cook the mixture on the stovetop over low heat, stirring constantly until it thickens and becomes glossy, then proceed with the same steps for cooling and cutting.

What is the best way to prevent mochi from sticking?

Dusting your hands, work surface, and cutting utensils with potato starch or cornstarch will help prevent sticking and make handling easier.

Milk Mochi Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

Milk Mochi is a soft and chewy Japanese-inspired dessert made from glutinous rice flour and milk, sweetened with sugar and flavored with vanilla. This easy-to-make mochi is prepared quickly in the microwave, resulting in a glossy, tender treat perfect for serving with toppings like sweetened shredded coconut, roasted soybean flour (kinako), or a drizzle of condensed milk.

• Author: lucas
• Prep Time: 5 minutes
• Cook Time: 3 minutes
• Total Time: 8 minutes
• Yield: 8–10 bite-sized pieces 1x
• Category: Dessert
• Method: Microwave
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup whole milk
• 1 cup glutinous rice flour (mochiko)
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, melted

For Dusting

• Potato starch or cornstarch for dusting

Optional Toppings

• Sweetened shredded coconut
• Roasted soybean flour (kinako)
• Condensed milk

Instructions

1. Combine Ingredients: In a microwave-safe bowl, whisk together the milk, glutinous rice flour, sugar, cornstarch, salt, and vanilla extract until the mixture is smooth and free of lumps.
2. First Microwave: Microwave the mixture on high power for 1 minute, then stir well to ensure even cooking and prevent clumping.
3. Second Microwave: Microwave again for another 1 minute and stir thoroughly to continue thickening the mochi mixture.
4. Final Microwave: Microwave a final time for 30 seconds to 1 minute, watching for the mixture to become thick and glossy in texture, indicating it is fully cooked.
5. Add Butter: Stir in the melted unsalted butter until it is completely incorporated, which will add richness and softness to the mochi.
6. Prepare Surface: Lightly dust a clean surface with potato starch or cornstarch to prevent the mochi from sticking when transferred.
7. Transfer and Cool: Pour or turn the hot mochi dough onto the dusted surface. Allow it to cool just enough so it can be handled without burning your fingers.
8. Cut Into Pieces: Once cooled to a manageable temperature, cut the mochi into bite-sized pieces using a plastic knife or scissors lubricated with oil to avoid sticking.
9. Dust Pieces: Lightly dust each cut piece with additional starch to keep them from sticking together.
10. Add Toppings and Serve: Garnish with your choice of sweetened shredded coconut, kinako, or drizzle condensed milk over the top. Serve immediately or store in an airtight container for up to 1 day.

Notes

• Use a microwave-safe bowl to avoid cracking or heat damage.
• Adjust microwave time slightly depending on the strength of your microwave to avoid under- or over-cooking.
• Mochi is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
• If storing, dust mochi pieces with starch again before serving to reduce stickiness.
• Substitute potato starch with cornstarch if unavailable.
• For a vegan version, substitute whole milk and butter with plant-based alternatives.

Keywords: Milk mochi, Japanese dessert, glutinous rice flour, microwave mochi, chewy mochi, easy mochi recipe