Milk Mochi Recipe
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.
- 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
Scale
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
- Prepare the work surface: Dust your work surface generously with potato starch to prevent the mochi from sticking once cooked.
- Mix dry ingredients: In a large bowl, whisk together the mochiko and granulated sugar until thoroughly combined for an even sweetness.
- Add wet ingredients: Gradually pour the coconut milk and water into the mochiko mixture, stirring continuously until a smooth, lump-free batter forms.
- 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.
- Cool the mochi: Remove from the steamer and let it cool for at least 10 minutes so it firms up slightly for easier handling.
- 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
Find it online: https://tastybella.com/milk-mochi-recipe/
