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Milk Mochi Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/milk-mochi-recipe/