Discover the delightfully chewy, subtly sweet texture of this Milk Mochi Recipe, a quick and easy Japanese dessert that brings comforting flavors and fun to your kitchen in under 10 minutes. This simple microwave method creates soft, glossy mochi that’s perfect for sharing with friends or indulging in a cozy moment alone. Whether you’re new to mochi or looking for a hassle-free treat, this Milk Mochi Recipe promises authentic taste with minimal effort and just a handful of ingredients.
Ingredients You’ll Need
These ingredients are straightforward but essential—they each play a special role in achieving the perfect Milk Mochi texture and flavor. From the sweetened condensed milk adding richness to the glutinous rice flour lending that signature chew, every component counts.
- Glutinous rice flour: The key to chewy, elastic mochi with an authentic bite.
- Granulated sugar: Balances sweetness and caramelizes slightly for flavor depth.
- Whole milk: Adds creaminess and moisture, making the mochi tender.
- Sweetened condensed milk: Infuses richness and sweetens with a silky texture.
- Vanilla extract: Brings a warm, fragrant note to brighten the mochi.
- Cornstarch (for dusting): Prevents stickiness and helps cut clean mochi pieces.
How to Make Milk Mochi Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the glutinous rice flour and granulated sugar in a microwave-safe bowl. This evenly distributes sweetness and ensures smooth mochi without lumps. It’s the base of your chewy treat, so take a moment to blend thoroughly.
Step 2: Combine the Milks and Vanilla
Gradually pour in the whole milk and sweetened condensed milk, stirring continuously to form a silky smooth mixture. Add the vanilla extract last to keep its delicate flavor bright. The interplay of these milks gives the mochi its creamy texture and subtle sweetness.
Step 3: Microwave and Stir
Cover the bowl loosely with plastic wrap or a microwave-safe plate, then microwave on high for 1 minute. Remove and stir well to evenly distribute heat and prevent lumps. Microwave again for another 1 minute, stir once more, then finish with a last 30 seconds to 1 minute until the mixture turns thick, glossy, and almost translucent. This step builds the mochi’s signature chewiness.
Step 4: Cool and Prepare the Surface
Let the mochi cool for a few minutes to firm up slightly but remain pliable. Meanwhile, dust a clean surface generously with cornstarch—this prevents sticking and makes shaping the mochi easier and less messy.
Step 5: Shape and Cut Your Mochi
Transfer the mochi dough onto the cornstarch-dusted surface. Sprinkle additional cornstarch on top and gently press the dough flat with your hands or a rolling pin until it is about 1/2-inch thick. Cut the mochi into bite-sized pieces and coat each piece lightly with cornstarch. This final touch keeps each piece from sticking together, so you can enjoy them individually with ease.
How to Serve Milk Mochi Recipe
Garnishes
Simple touches can elevate your Milk Mochi experience. Try dusting with kinako (roasted soybean flour) for a nutty aroma, sprinkling a bit of matcha powder for vibrant color and subtle earthiness, or drizzling a modest amount of condensed milk or honey for extra sweetness.
Side Dishes
Milk Mochi pairs beautifully with a cup of green tea, balancing the dessert’s richness with refreshing bitterness. It also complements fresh fruit like mango or berries, whose natural tartness brightens the creamy chewiness of the mochi.
Creative Ways to Present
For a playful twist, serve Milk Mochi on mini skewers as bite-sized kabobs dusted lightly with cornstarch. Layer mochi pieces in clear dessert cups with alternating layers of whipped cream and fruit puree for a charming, textured dessert parfait. These ideas make your Milk Mochi not only tasty but visually delightful.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Milk Mochi tightly in plastic wrap and store in an airtight container at room temperature for up to 2 days. Keeping them sealed prevents moisture loss and preserves their tender chewiness.
Freezing
You can freeze Milk Mochi by individually wrapping pieces to avoid sticking, then placing them in a freezer-safe bag. Frozen mochi stores well for up to a month. Thaw at room temperature before enjoying—though note it may be slightly less chewy after freezing.
Reheating
If your mochi has firmed up, gently reheat in the microwave for about 10 to 15 seconds wrapped in a damp paper towel. This returns softness and pliability without drying out the delicate texture.
FAQs
What is Milk Mochi?
Milk Mochi is a chewy Japanese-style dessert made from glutinous rice flour combined with milk and sweetened condensed milk, which creates a soft, sweet treat with a creamy flavor.
Can I make this recipe dairy-free?
Absolutely! Substitute whole milk with almond or oat milk and use coconut sweetened condensed milk to keep the creamy sweetness while making it dairy-free.
Why do we use cornstarch in this Milk Mochi Recipe?
Cornstarch is essential to dust the surface and mochi pieces to prevent them from sticking together and to your hands, making shaping and eating easier.
How long does Milk Mochi last?
Stored properly at room temperature in an airtight container, Milk Mochi stays fresh for about 2 days. For longer storage, freezing is recommended.
Can I add flavors to this Milk Mochi Recipe?
Yes! Add a teaspoon of matcha powder, cocoa powder, or swirl in fruit purees to customize the flavor and color of your mochi for fun variations.
Final Thoughts
If you’ve been searching for a quick, simple dessert that feels special, this Milk Mochi Recipe is your new best friend. It’s easy to make, wonderfully chewy, and endlessly adaptable, perfect for impressing guests or treating yourself any day of the week. Go ahead and give it a try—you’ll love the comforting sweetness and satisfying texture that only homemade mochi can deliver.
Print
Milk Mochi Recipe
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
- Diet: Vegetarian
Description
Milk Mochi is a soft, chewy Japanese dessert made from glutinous rice flour and milk. This easy microwave recipe yields tender mochi pieces with a subtle sweetness and creamy flavor, perfect served chilled or at room temperature. It requires minimal ingredients and quick preparation, making it an ideal treat for any occasion.
Ingredients
Basic Ingredients
- 1 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
For Dusting
- 1/4 cup cornstarch
Instructions
- Mix dry ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour and granulated sugar until well combined.
- Add liquids: Gradually pour in the whole milk and sweetened condensed milk, stirring continuously to create a smooth, lump-free batter. Mix in the vanilla extract thoroughly.
- Microwave cooking – first interval: Cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave on high for 1 minute.
- Stir and microwave – second interval: Stir the mixture well, then microwave on high for another 1 minute.
- Final microwave interval: Stir again, and microwave for a final 30 seconds to 1 minute until the mochi dough becomes thick, glossy, and slightly translucent.
- Cool and prepare surface: Allow the cooked mochi to cool for a few minutes. Dust a clean surface generously with cornstarch.
- Shape the mochi: Transfer the mochi dough onto the cornstarch-dusted surface, sprinkle more cornstarch on top, and gently flatten it with your hands or a rolling pin to about 1/2-inch thickness.
- Cut and coat: Cut the flattened mochi into bite-sized pieces and lightly coat all sides with additional cornstarch to prevent sticking.
- Serve: Enjoy the mochi pieces at room temperature or chill them before serving for a refreshing dessert.
Notes
- For a dairy-free version, substitute whole milk with almond or oat milk and use coconut condensed milk.
- Add matcha powder, cocoa powder, or fruit purees to the batter for flavor variations.
