Milk Mochi Bites
Milk Mochi Bites
Ingredients
For the Mochi Dough
- 45 g glutinous rice flour
- 10 g corn starch
- 30 g sugar
- 90 g milk
- 10 g butter
For Serving
- as needed corn starch, for coating
- as needed chocolate sauce, for pairing
- as needed Biscoff cookies, crushed, for pairing
Instructions
- 1
In a pan, combine the glutinous rice flour, 10 grams of corn starch, sugar, and milk. Whisk thoroughly until all ingredients are completely combined and the mixture is smooth.
⏱️ 1 min
- 2
Filter the mixed liquid through a fine-mesh sieve into a clean pan to ensure a smooth, lump-free consistency.
⏱️ 1 min
- 3
Add the butter to the mixture in the pan. Place the pan over low heat and continuously stir with a spatula. Continue cooking and stirring until the mixture thickens and forms a soft, cohesive dough.
⏱️ 3 min
- 4
Wearing hand gloves for ease, transfer the cooked mochi dough to a clean surface or continue kneading in the pan. Knead the mochi until it becomes smooth, soft, and noticeably stretchy. It should be elastic enough to stretch without breaking easily.
⏱️ 2 min
- 5
Divide the kneaded mochi dough into bite-sized pieces. Roll each piece into a small ball.
⏱️ 1 min
- 6
Coat each mochi bite thoroughly with additional corn starch (not the 10 grams used in the dough) to prevent them from sticking together.
⏱️ 1 min
- 7
Arrange the finished mochi bites on a serving dish. Serve immediately, paired with chocolate sauce and crushed Biscoff cookies for dipping.
⏱️ 1 min
Kitchen Tools
Milk Mochi Bites
For the Mochi Dough
- 45 g glutinous rice flour
- 10 g corn starch
- 30 g sugar
- 90 g milk
- 10 g butter
For Serving
- as needed corn starch, for coating
- as needed chocolate sauce, for pairing
- as needed Biscoff cookies, crushed, for pairing
Instructions
- 1
In a pan, combine the glutinous rice flour, 10 grams of corn starch, sugar, and milk. Whisk thoroughly until all ingredients are completely combined and the mixture is smooth.
⏱️ 1 min - 2
Filter the mixed liquid through a fine-mesh sieve into a clean pan to ensure a smooth, lump-free consistency.
⏱️ 1 min - 3
Add the butter to the mixture in the pan. Place the pan over low heat and continuously stir with a spatula. Continue cooking and stirring until the mixture thickens and forms a soft, cohesive dough.
⏱️ 3 min - 4
Wearing hand gloves for ease, transfer the cooked mochi dough to a clean surface or continue kneading in the pan. Knead the mochi until it becomes smooth, soft, and noticeably stretchy. It should be elastic enough to stretch without breaking easily.
⏱️ 2 min - 5
Divide the kneaded mochi dough into bite-sized pieces. Roll each piece into a small ball.
⏱️ 1 min - 6
Coat each mochi bite thoroughly with additional corn starch (not the 10 grams used in the dough) to prevent them from sticking together.
⏱️ 1 min - 7
Arrange the finished mochi bites on a serving dish. Serve immediately, paired with chocolate sauce and crushed Biscoff cookies for dipping.
⏱️ 1 min