Milk Mochi Recipe

Introduction

Milk Mochi is a soft, chewy treat made from sweet rice flour and coconut milk. This simple steamed dessert is naturally gluten-free and delightfully satisfying, perfect for an afternoon snack or a light dessert.

Ingredients

• 1 cup mochiko (sweet rice flour)
• 1/2 cup granulated sugar
• 1 cup coconut milk
• 1/2 cup water
• Potato starch (for dusting)

Instructions

1. Step 1: Dust your work surface generously with potato starch to prevent the mochi from sticking.
2. Step 2: In a large bowl, whisk together the mochiko and sugar until they are well combined.
3. Step 3: Gradually add the coconut milk and water to the dry ingredients, stirring continuously until the mixture is smooth and free of lumps.
4. Step 4: Pour the batter into a heatproof dish and cover it with foil. Place the dish over boiling water and steam for about 25 minutes, or until the mochi turns translucent and feels firm to the touch.
5. Step 5: Allow the mochi to cool for 10 minutes in the dish, then transfer it to the potato starch-dusted surface.
6. Step 6: Cut the mochi into small squares or your preferred shapes, dusting each piece with additional potato starch to keep them from sticking together.

Tips & Variations

• For a subtle flavor twist, try replacing coconut milk with regular milk or almond milk.
• Add a few drops of vanilla extract to the batter for a hint of sweetness and aroma.
• Use tapioca starch instead of potato starch for dusting if preferred.
• If you want a firmer texture, steam the mochi for a few extra minutes but avoid overcooking.

Storage

Store milk mochi in an airtight container at room temperature for up to two days. They can also be refrigerated for 3–4 days, but let them come to room temperature before serving for the best texture. Avoid freezing, as it may affect the chewiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of mochiko?

Regular rice flour doesn’t have the same glutinous properties as mochiko, so it won’t produce the chewy texture characteristic of mochi. For best results, use mochiko (sweet rice flour).

Why is potato starch used for dusting?

Potato starch helps prevent the mochi pieces from sticking together without drying them out. It’s a neutral starch that works well with the sticky texture of mochi.

Milk Mochi Recipe

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4.6 from 87 reviews

Milk Mochi is a chewy and mildly sweet Japanese-inspired treat made from mochiko (sweet rice flour), coconut milk, and sugar. Steamed to perfection, this dessert offers a tender, translucent texture with a subtly rich coconut flavor, dusted with potato starch to prevent stickiness. Perfect as a delicate snack or a unique dessert.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 to 10 small squares 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 cup mochiko (sweet rice flour)
• 1/2 cup granulated sugar
• Potato starch (for dusting)

Wet Ingredients

• 1 cup coconut milk
• 1/2 cup water

Instructions

1. Prepare the work surface: Dust your work surface generously with potato starch to prevent the mochi from sticking once cooked.
2. Mix dry ingredients: In a large bowl, whisk together the mochiko and granulated sugar until thoroughly combined for an even sweetness.
3. Add wet ingredients: Gradually pour the coconut milk and water into the mochiko mixture, stirring continuously until a smooth, lump-free batter forms.
4. Steam the batter: Pour the batter into a heatproof dish, cover it tightly with foil to prevent condensation from dripping, and steam over boiling water for about 25 minutes, or until the mochi becomes translucent and firm to the touch.
5. Cool the mochi: Remove from the steamer and let it cool for at least 10 minutes so it firms up slightly for easier handling.
6. Cut and dust: Transfer the cooled mochi onto the potato starch-dusted surface, cut into small squares or your preferred shapes, and dust each piece lightly with more potato starch to keep them from sticking together.

Notes

• Ensure the steaming water is boiling vigorously before placing the mochi to get the best texture.
• Use a sharp, wet knife to cut the mochi to prevent sticking and achieve clean edges.
• You can flavor the mochi batter with a small amount of vanilla extract or matcha powder for variety.
• Store leftover mochi in an airtight container dusted with potato starch at room temperature for up to two days to maintain softness.
• Potato starch is preferred over cornstarch for dusting as it provides a finer texture and better prevents stickiness.

Keywords: Milk Mochi, Japanese dessert, Mochiko recipe, steamed dessert, coconut milk mochi, chewy mochi, homemade mochi