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Milk Mochi Recipe

Creamy Milk Mochi Recipe: A Sweet Comforting Delight

This Milk Mochi Recipe brings a delightful chewy treat from Tokyo's street markets into your kitchen with just five simple ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi Base
  • 150 g glutinous rice flour provides the essential chewy texture
  • 30 g cornstarch softens the texture
  • 25 g sugar adds necessary sweetness
  • 20 g corn oil introduces moisture
  • 290 ml whole milk offers creaminess
For Coating
  • 50 g roasted soybean flour adds a nutty flavor

Equipment

  • Mixing bowl
  • Non-stick pan
  • spatula
  • sieve
  • cutting board

Method
 

Step-by-Step Instructions for Milk Mochi Recipe
  1. In a large mixing bowl, combine glutinous rice flour, cornstarch, sugar, corn oil, and whole milk. Whisk until smooth.
  2. (Optional) Strain the mixture through a fine sieve for a smoother consistency.
  3. Pour the mixture into a non-stick pan and cook over low heat for 10-15 minutes, stirring until thickened.
  4. Transfer the mixture to a surface or bowl to cool slightly, then knead for about 5 minutes until smooth.
  5. Roll the dough into a strip and cut it into desired shapes, using extra glutinous rice flour to prevent sticking.
  6. Roll each piece in roasted soybean flour to coat, ensuring all sides are covered.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 1.5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 10mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 100mgIron: 1mg

Notes

Experiment with different fillings like red bean paste or fruit purees for a personal touch. Store in an airtight container at room temperature for up to 3 days.

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