Soft Creamy Mochi
Soft Creamy Mochi
Ingredients
- 150 g glutinous rice flour
- 25 g sugar
- 30 g cornstarch
- 20 g butter, melted
- 300 ml milk
- as needed flour, for coating (or kinako/roasted soybean flour)
Instructions
- 1
In a mixing bowl, combine the glutinous rice flour, sugar, and cornstarch.
⏱️ 1 min
- 2
Pour in the melted butter and milk. Whisk all the ingredients together until they are well combined and the mixture is smooth, with no lumps.
⏱️ 2 min
- 3
Pour the liquid mixture from the bowl into a non-stick pan.
- 4
Cook the mixture over low heat, stirring constantly with a spatula. Continue stirring until it thickens, becomes smooth, and forms a stretchy dough that pulls away from the sides of the pan. This process should take about 3-5 minutes.
⏱️ 5 min
- 5
Once the mochi dough is formed, transfer the warm dough into a plastic bag or wrap it tightly in plastic film.
⏱️ 1 min
- 6
Wearing gloves (to protect from heat and prevent sticking), knead and roll the dough inside the bag to form a long, cylindrical log shape.
⏱️ 1 min
- 7
Using a dough scraper or knife, cut the mochi log into several small, equal pieces.
- 8
While the mochi is still warm, shape each piece by hand into an oval or tear-drop form, or any desired shape.
- 9
Coat the shaped mochi pieces generously in flour (or kinako/roasted soybean flour) to prevent them from sticking together.
- 10
The soft creamy mochi is now ready to serve and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Soft Creamy Mochi
- 150 g glutinous rice flour
- 25 g sugar
- 30 g cornstarch
- 20 g butter, melted
- 300 ml milk
- as needed flour, for coating (or kinako/roasted soybean flour)
Instructions
- 1
In a mixing bowl, combine the glutinous rice flour, sugar, and cornstarch.
⏱️ 1 min - 2
Pour in the melted butter and milk. Whisk all the ingredients together until they are well combined and the mixture is smooth, with no lumps.
⏱️ 2 min - 3
Pour the liquid mixture from the bowl into a non-stick pan.
- 4
Cook the mixture over low heat, stirring constantly with a spatula. Continue stirring until it thickens, becomes smooth, and forms a stretchy dough that pulls away from the sides of the pan. This process should take about 3-5 minutes.
⏱️ 5 min - 5
Once the mochi dough is formed, transfer the warm dough into a plastic bag or wrap it tightly in plastic film.
⏱️ 1 min - 6
Wearing gloves (to protect from heat and prevent sticking), knead and roll the dough inside the bag to form a long, cylindrical log shape.
⏱️ 1 min - 7
Using a dough scraper or knife, cut the mochi log into several small, equal pieces.
- 8
While the mochi is still warm, shape each piece by hand into an oval or tear-drop form, or any desired shape.
- 9
Coat the shaped mochi pieces generously in flour (or kinako/roasted soybean flour) to prevent them from sticking together.
- 10
The soft creamy mochi is now ready to serve and enjoy!