Get ready for the simple and delicious milk mochi! No complex techniques or tedious steps—just an easy and sweet treat to enjoy.

One of the simplest mochis to make

Milk mochi is a type of mochi (Japanese rice cake) that incorporates milk into the dough, giving it a rich, creamy flavor. It typically has a soft, chewy texture and can be enjoyed plain or with various coatings or fillings. The milk adds a subtle sweetness and a smooth, milky taste to the mochi, differentiating it from traditional mochi varieties.

Unlike my previous mango mochi, which had a rich mango filling bursting with fruity flavor and layered texture, this milk mochi relies solely on the natural aroma and texture of glutinous rice.

For this milk mochi, instead of steaming, I used a non-stick pan fry method. This is another technique I often use to make mochi.

Ingredients:

150g glutinous rice flour
30g cornstarch
25g sugar
20g corn oil
290g whole milk

Instructions:

In a large bowl, combine 150g glutinous rice flour, 30g cornstarch, 25g sugar, 20g corn oil, and 290g whole milk. Stir until well mixed.
Strain the mixture (optional).
Pour the mixture into a non-stick pan. If you prefer not to pan-fry, you can refer to my mango mochi recipe for steaming instructions.
Cook over low heat, stirring slowly. Cook until the mixture forms a cohesive mass and is fully cooked through.
Remove the mixture from the pan and let it cool. Put on gloves and knead the dough for about 5 minutes, stretching and pulling until it becomes elastic.

6. Roll the dough into a long strip. You can sprinkle some cooked glutinous rice flour to prevent sticking. Cut it into triangular shapes (or any shape you prefer).

7. Coat the pieces with roasted soybean flour.

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