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In a mixing bowl, combine the glutinous rice flour, sugar, and cornstarch.

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.

Pour the liquid mixture from the bowl into a non-stick pan.

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.

Once the mochi dough is formed, transfer the warm dough into a plastic bag or wrap it tightly in plastic film.

Wearing gloves (to protect from heat and prevent sticking), knead and roll the dough inside the bag to form a long, cylindrical log shape.

Using a dough scraper or knife, cut the mochi log into several small, equal pieces.

While the mochi is still warm, shape each piece by hand into an oval or tear-drop form, or any desired shape.

Coat the shaped mochi pieces generously in flour (or kinako/roasted soybean flour) to prevent them from sticking together.

The soft creamy mochi is now ready to serve and enjoy!


In a mixing bowl, combine the glutinous rice flour, sugar, and cornstarch.

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.

Pour the liquid mixture from the bowl into a non-stick pan.

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.

Once the mochi dough is formed, transfer the warm dough into a plastic bag or wrap it tightly in plastic film.

Wearing gloves (to protect from heat and prevent sticking), knead and roll the dough inside the bag to form a long, cylindrical log shape.

Using a dough scraper or knife, cut the mochi log into several small, equal pieces.

While the mochi is still warm, shape each piece by hand into an oval or tear-drop form, or any desired shape.

Coat the shaped mochi pieces generously in flour (or kinako/roasted soybean flour) to prevent them from sticking together.

The soft creamy mochi is now ready to serve and enjoy!
