Description
Milk Mochi Bites are a soft and chewy Japanese-inspired dessert made from glutinous rice flour, sweetened with sugar and infused with the richness of whole milk and a hint of vanilla. These bite-sized treats are lightly dusted with cornstarch to prevent sticking and can be enjoyed fresh or stored for up to a day.
Ingredients
Scale
Milk Mochi Dough
- 1 cup glutinous rice flour
- 1/3 cup granulated sugar
- 1 cup whole milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
For Dusting
- 1/3 cup cornstarch or potato starch
Instructions
- Mix Ingredients: In a medium saucepan, whisk together the glutinous rice flour, granulated sugar, and whole milk until the mixture is smooth and free of lumps.
- Cook the Mixture: Place the saucepan over medium-low heat and cook the mochi batter, stirring constantly with a spatula for about 6 to 8 minutes until it thickens and becomes sticky and smooth.
- Add Butter and Vanilla: Stir in the unsalted butter and vanilla extract until fully incorporated into the thickened mochi dough.
- Prepare Work Surface: Lightly dust a clean work surface with cornstarch to prevent the mochi from sticking.
- Transfer and Cool Dough: Carefully transfer the hot mochi dough onto the dusted surface, then dust the top with additional cornstarch. Allow it to cool for a few minutes until it’s safe to handle but still pliable.
- Shape and Cut Mochi: Roll or gently press the dough out to about 1/2 inch thickness. Use a knife or dough cutter to cut the mochi into small bite-sized squares.
- Coat and Serve: Toss the cut mochi bites lightly in extra cornstarch to keep them from sticking together. Serve immediately or store in an airtight container at room temperature for up to one day.
Notes
- Work quickly while the mochi is still warm because it becomes firmer as it cools.
- Potato starch gives a softer texture when used for coating, but cornstarch is a convenient alternative.
- Feel free to add matcha powder, cocoa powder, or fruit powder to the dough for different flavor variations.
