Milk Mochi – Soft, Chewy Delight with Just 3 Ingredients!
You know those moments when you crave something sweet, soft, and satisfying – but don’t want to spend an hour baking or use a dozen ingredients?
That’s exactly how I discovered Milk Mochi. It’s a beautifully simple dessert made with only three pantry staples – glutinous rice flour, sugar, and milk. The magic?
In just a few minutes, you get these chewy, jiggly, melt-in-your-mouth bites that feel like a cross between pudding and mochi.
This recipe was inspired by the countless amazing creators online. I’ve tweaked the flavors slightly to match my taste – and I hope my version makes this cozy little treat even more accessible to you.
I’m not a professional chef, just someone who loves to share easy, foolproof recipes that anyone can make at home. Let’s get cooking!
🧰 Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Nonstick Saucepan | To gently cook the mochi mixture | Kitchen stores, Amazon |
| Silicone Spatula | For stirring and folding the mixture | Amazon, Walmart |
| Measuring Scale | Ensures accurate ingredient ratios | Local kitchen supply shop |
| Mixing Bowl | To pre-mix the ingredients evenly | Target, IKEA |
| Fine Mesh Sieve (optional) | For a smooth batter | Daiso, online retailers |
| Tray + Parchment | To pour and cool the mochi | Grocery stores, Amazon |
| Knife or Scissors | To cut into chewy bite-sized pieces | Kitchen section anywhere |
⏱ Prep Time
- Total Time: 15 minutes
- Prep: 5 minutes
- Cooking: 5–7 minutes
- Cooling & Cutting: 3–5 minutes
🧂 Ingredients
| Ingredient | Measurement (Spoon) | Measurement (Gram/ml) |
|---|---|---|
| Glutinous Rice Flour (Shiratamako or Mochiko) | ~7 tbsp | 100g |
| Granulated Sugar | ~2.5 tbsp | 35g |
| Milk (whole or any preferred) | ~2/3 cup | 170ml |
Note: Please do not substitute regular rice flour—it must be glutinous rice flour to achieve that signature chewy texture!
👩🍳 Instructions
- Mix Ingredients:
In a mixing bowl, whisk together the glutinous rice flour and sugar until evenly combined. Slowly pour in the milk while stirring to avoid lumps. You can use a sieve for ultra-smooth texture. - Cook the Mixture:
Pour the mixture into a nonstick saucepan. Turn on low heat and continuously stir with a silicone spatula. You’ll notice the mixture thickening into a gooey, stretchy dough-like texture. This takes about 5–7 minutes. - Form and Cool:
Once the mochi becomes glossy and pulls away from the sides, turn off the heat. Transfer the mixture to a tray lined with parchment paper or lightly dusted with cornstarch. - Shape and Slice:
Let it cool for a few minutes (or refrigerate for 5–10 minutes for firmer texture). Once cooled, use a knife or oiled scissors to cut into cubes. You can dust with a bit of cornstarch to prevent sticking. - Serve and Enjoy!
Enjoy immediately or chill for a refreshing texture. You can even add toppings like condensed milk, matcha powder, or fruit jam!
🧊 Food Storage
- Store leftover mochi in an airtight container in the refrigerator for up to 2 days.
- Do not freeze, as the texture becomes hard and unpleasant.
- If the mochi becomes firm in the fridge, microwave it for 10–15 seconds to revive the chewiness.
👩🍳 Pro Tips
- Flavor Boost: Add a few drops of vanilla extract, matcha, or cocoa powder to the batter for fun variations.
- Vegan Version: Use plant-based milk like oat or almond. Just ensure it’s unsweetened for better flavor control.
- Texture Tip: Stir constantly while cooking to avoid lumps and ensure smooth, elastic mochi.
- Serving Ideas: Roll into bite-sized balls and coat with toasted soybean flour (kinako), coconut flakes, or drizzle with honey.
🍽 Nutrition Facts (Per 100g serving)
| Nutrient | Amount |
|---|---|
| Calories | 152 kcal |
| Carbohydrates | 33g |
| Sugar | 11g |
| Protein | 3g |
| Fat | 1.5g |
| Fiber | 0g |
| Calcium | 75mg |
| Sodium | 20mg |
Note: Values are approximate and based on standard ingredients.
❓ FAQs
Q1: Can I use regular rice flour instead of glutinous rice flour?
A: No, glutinous rice flour is essential for the chewy texture. Regular rice flour will result in a crumbly consistency.
Q2: Is this the same as Japanese mochi?
A: It’s inspired by Japanese mochi, but simpler. This milk mochi doesn’t require steaming or pounding, making it perfect for beginners.
Q3: How do I prevent the mochi from sticking?
A: Dust your knife or hands with cornstarch or potato starch before handling. This helps cut and shape easily.
Q4: Can I make this dessert ahead of time?
A: Yes! You can prepare it a few hours in advance. Just store in the fridge and enjoy within 2 days.
Q5: My mochi came out too hard or too soft—what went wrong?
A: Cooking time and heat control are key. If undercooked, it stays runny. If overcooked or on high heat, it gets stiff. Stick to low heat and stir constantly for best results.
💬 Final Thoughts
Milk Mochi is one of those magical recipes that surprises you with how simple it is.
There’s no special equipment or fancy ingredients – just honest, humble components that come together in a delightfully chewy treat.
It’s ideal for beginners, fun for kids, and endlessly customizable.
Whether you’re making this on a lazy afternoon, sharing with friends, or adding your own twist to the recipe – I hope this brings as much joy to your kitchen as it does to mine. 💛
Thanks for joining me on this sweet little adventure. And remember, you don’t have to be a chef to make something delicious – you just need a little curiosity and heart.