Description
Milk Mochi is a delightful, chewy dessert made with glutinous rice flour, sugar, and milk, quickly prepared in the microwave. This easy and gluten-free snack offers a glossy, sticky texture and a subtly sweet flavor, perfect for a quick treat or dessert.
Ingredients
Scale
Ingredients
- 1 cup glutinous rice flour
- 0.25 cup granulated sugar
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted
- Cornstarch, for dusting
Instructions
- Mix dry ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour and sugar until evenly combined.
- Add milk: Gradually pour in the whole milk while whisking continuously to create a smooth, lump-free batter.
- Incorporate butter: Stir the melted unsalted butter into the mixture for extra richness.
- Microwave in intervals: Loosely cover the bowl with plastic wrap and microwave on high for 1 minute. Remove, stir well, then microwave for another 1 minute. Stir again and microwave a final 30 to 45 seconds until the mixture thickens, becomes glossy, and sticky.
- Prepare the surface: Dust a clean surface generously with cornstarch to prevent sticking. Carefully transfer the hot mochi dough onto this surface.
- Cool and cut: Let the dough cool slightly, then dust the top with additional cornstarch. Cut the mochi into small pieces with a knife.
- Toss to coat: Gently toss the pieces in cornstarch to coat all sides, preventing sticking. Serve the mochi at room temperature.
Notes
- For extra flavor, add 0.5 teaspoon vanilla extract or replace part of the milk with coconut milk.
- Store leftovers in an airtight container at room temperature for up to one day.
