Description
This Milk Mochi recipe creates delightful, chewy, and slightly sweet treats that are perfect for snacking. Made with glutinous rice flour, cornstarch, sugar, corn oil, and whole milk, these mochi are soft and creamy with a hint of richness from the milk.
Ingredients
Units
Scale
Dough:
- 150 g glutinous rice flour
- 30 g cornstarch
- 25 g sugar
- 20 g corn oil
- 290 g whole milk
Instructions
- Combine Ingredients: In a large bowl, combine glutinous rice flour, cornstarch, sugar, corn oil, and whole milk. Stir until well mixed.
- Strain (optional): Strain the mixture.
- Cook Mixture: Pour the mixture into a non-stick pan and cook over low heat, stirring slowly until fully cooked.
- Cool and Knead: Remove from the pan, let cool, then knead the dough for about 5 minutes until elastic.
- Shape and Coat: Roll the dough into a strip, cut into shapes, and coat with roasted soybean flour.
