Chewy Milk Mochi (Print Version)
# Ingredients:
01 -
46g sugar
02 -
36g cornstarch
03 -
150g glutinous rice flour
04 -
288g milk
05 -
18g vegetable oil
06 -
Extras for coating: matcha powder, cocoa powder, or milk powder
# Instructions:
01 -
Grab a microwave-friendly bowl and mix together the glutinous rice flour, sugar, milk, and cornstarch. Stir until you get a smooth, lump-free batter. Stir in the vegetable oil so it blends nicely. Run the mixture through a sifter for extra smoothness. Cover the bowl with a plastic wrap safe for microwaving, and poke some small holes in it using a fork or toothpick so steam can escape.
02 -
Microwave the covered mix at high power for about 3 minutes. Take it out and stir it up. Continue heating in shorter 1-minute bursts, stirring in between, until it looks clear and there’s no uncooked batter left. If you’d prefer, steam it above boiling water for around 20–30 minutes, checking until it’s done. The cooked dough should look shiny and easily pull away from the mixing bowl.
03 -
Put on some gloves to handle the hot dough without burning yourself. Knead it briefly, so the texture evens out. Divide it into smaller portions, roughly the size of walnuts. Roll those into balls and coat them in your favorite option, like matcha, cocoa, or milk powder.
04 -
Serve these milk bites just as they are, or try them with some interesting dips like sour cream or ranch for a unique flavor combo.
# Notes:
01 -
Make sure your tools and cooking area are dry, so nothing sticks while you work. Adjust microwave times to fit your model’s power. When handling mochi fresh out of the microwave, be extra careful—it’s super sticky and really hot.