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Soft and Chewy Milk Mochi

A simple, three-ingredient Japanese-style dessert featuring a delightfully soft, chewy, and stretchy texture with a creamy milk flavor.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: Asian, Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Mochi Dough
  • 1 cup glutinous rice flour (sweet rice flour)
  • 1 cup whole milk (or plant-based milk)
  • 0.25 cup granulated sugar
For Dusting
  • 0.5 cup cornstarch or potato starch, as needed

Equipment

  • Small non-stick saucepan or microwave-safe bowl
  • Whisk
  • Heat-proof spatula or wooden spoon
  • Parchment paper or silicone mat

Method
 

  1. In a small non-stick saucepan, whisk together the glutinous rice flour, milk, and sugar until completely smooth and free of lumps.
  2. Place the saucepan over low heat. Cook, stirring constantly with a spatula, until the mixture thickens and comes together into a cohesive, sticky dough mass. This should take about 5-8 minutes.
  3. Remove from heat. Turn the dough out onto a surface generously dusted with cornstarch. Let it cool for a few minutes until safe to handle.
  4. Dust your hands and the top of the dough with more cornstarch. Gently knead a few times to smooth it out.
  5. Pinch off small, bite-sized portions of the dough and roll them into balls between your palms.
  6. Roll each ball lightly in cornstarch to prevent sticking and serve immediately. Brush off excess starch if desired.

Notes

Milk mochi is best enjoyed fresh on the day it is made. If stored, keep in an airtight container at room temperature for up to one day. Do not refrigerate as it will harden.