Description
Milk Mochi is a soft and chewy Japanese dessert made with glutinous rice flour and milk. This easy recipe uses a microwave to create a glossy, slightly translucent mochi with a subtle vanilla flavor. Served at room temperature or chilled, it offers a delightful texture and sweetness perfect for a quick treat or elegant dessert.
Ingredients
Scale
Milk Mochi Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1 cup whole milk
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- Cornstarch or potato starch, for dusting
Instructions
- Mix Ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour, whole milk, granulated sugar, vanilla extract, and salt until the mixture is smooth and fully combined, ensuring there are no lumps.
- First Microwave Heating: Cover the bowl loosely with a microwave-safe plate or wrap and microwave on high power for 2 minutes to start cooking the mochi mixture.
- Stir the Mixture: Carefully remove the bowl and stir the mixture with a wet spatula to help distribute heat evenly and break up any clumps.
- Second Microwave Heating: Return the bowl to the microwave and cook for an additional 1 to 2 minutes, stirring halfway through. Continue until the mochi becomes thick, glossy, and slightly translucent, indicating it is cooked through.
- Cool the Mochi: Allow the mochi to cool for a few minutes so it is easier to handle.
- Prepare Surface and Shape Mochi: Dust a clean surface with cornstarch or potato starch to prevent sticking. Transfer the mochi onto the surface, dusting your hands and the top of the mochi with more starch. Flatten the mochi slightly and cut it into small bite-sized pieces.
- Serve: Serve the milk mochi at room temperature or chilled, depending on your preference.
Notes
- For a flavored variation, infuse the milk with matcha powder, cocoa powder, or flavored syrups before mixing.
- Store finished mochi in an airtight container at room temperature for up to 1 day.
- Refrigerate mochi for up to 3 days; note that the texture will firm up when chilled.
- Use potato starch alternatively to cornstarch to avoid cross-contamination for gluten-sensitive individuals.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
