Milk Mochi 

Milk mochi is a delightfully chewy, soft rice‑cake dessert infused with creamy dairy richness. Made with glutinous rice flour, cornstarch, sugar, corn oil, and whole milk, this simple recipe yields tender mochi pieces with a smooth, milky flavor. Cooked in a skillet over low heat, then kneaded to develop elasticity, the dough is shaped into triangles or other forms and often rolled in roasted soybean flour for a subtle nutty finish. Naturally gluten‑free and customizable, milk mochi is a nostalgic treat perfect for a sweet snack or light dessert.

Ingredients

• 150 g glutinous rice flour
  
  

• 30 g cornstarch
  
  

• 25 g granulated sugar
  
  

• 20 g corn oil
  
  

• 290 g whole milk (or milk alternative)
  
  

Directions

1. In a large bowl, whisk together the glutinous rice flour, cornstarch, sugar, corn oil, and milk until combined and smooth; optionally strain for smoother texture.
   
   

2. Pour the mixture into a non-stick skillet or pan and cook over low heat. Stir slowly and continuously until the mixture forms a cohesive, elastic dough and is cooked through.
   
   

3. Remove from heat and let dough cool slightly. Wearing gloves, knead the dough for about 5 minutes—stretch and fold until it becomes smooth and elastic.
   
   

4. Shape the mochi: roll into a long strip, dust with a little cooked glutinous rice flour to prevent sticking, and cut into triangular or preferred shapes.
   
   

5. Coat each piece in roasted soybean flour (kinako) or other coating of choice, as desired.
   
   

Nutrients

(Per serving; recipe yields about 4 servings)

• Calories: ~278 kcal
  
  

• Carbohydrates: ~47 g (sugar ~10 g)
  
  

• Protein: ~5 g
  
  

• Fat: ~8 g (saturated ~2 g; polyunsaturated ~2 g; monounsaturated ~4 g; trans ~0.02 g)
  
  

• Cholesterol: ~9 mg
  
  

• Sodium: ~28 mg
  
  

• Potassium: ~138 mg
  
  

• Fiber: ~1 g
  
  

• Vitamin A: ~117 IU
  
  

• Calcium: ~93 mg
  
  

• Iron: ~0.2 mg