Description

This Homemade Milk Mochi is irresistibly soft, chewy, and creamy with just five simple ingredients. It’s an easy no-bake dessert that’s lightly sweet and perfect dusted with cornstarch or coated in roasted soybean flour.

Ingredients

Scale

2 cups whole milk
1/2 cup glutinous rice flour
1/4 cup granulated sugar
1 tablespoon unsalted butter
Cornstarch, for dusting

Instructions

1. In a nonstick saucepan, whisk together the milk, glutinous rice flour, and sugar until completely smooth.
2. Place the saucepan over medium-low heat and cook, stirring constantly with a silicone spatula.
3. Continue stirring as the mixture thickens into a sticky, stretchy dough, about 8 to 10 minutes.
4. Add the butter and stir until fully melted and incorporated.
5. Transfer the mochi onto a generously cornstarch-dusted surface.
6. Allow it to cool until comfortable to handle.
7. Dust the top with more cornstarch and gently flatten to about 1/2-inch thickness.
8. Cut into bite-sized pieces using a knife or dough scraper dusted with cornstarch.
9. Dust off any excess cornstarch before serving if desired.

Notes

Stir constantly to prevent lumps and sticking.

For extra flavor, coat the finished mochi in roasted soybean flour (kinako), shredded coconut, or finely crushed nuts.

Store in an airtight container in the refrigerator for up to 2 days.

Enjoy at room temperature for the softest texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 4 pieces
Calories: 185
Sugar: 13g
Sodium: 55mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 4g
Cholesterol: 12mg

Keywords: milk mochi, homemade mochi, chewy dessert, 5 ingredient dessert, easy mochi