Milk Mochi
ID: 62a64b44...
This is a chewy and tender milk mochi that is easy to make in a frying pan using only 3 ingredients. Enjoy this exquisite Japanese-style dessert, chilled and topped with homemade rich kuromitsu (black sugar syrup) and kinako (roasted soybean flour).
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🍳 Cooking Flow
Whisk together the milk, sugar, and potato starch in a frying pan until smooth. → Heat over medium heat, and once it begins to solidify, reduce to low heat and knead thoroughly for 2 minutes. → Transfer to a damp container, cover with plastic wrap directly touching the surface, and chill in the refrigerator. → Combine brown sugar, sugar, and water over medium heat, skim off any foam, and simmer over low heat for 1 minute to make the kuromitsu. → Cut the chilled milk mochi with a wet knife and top with kinako and kuromitsu.
Cooking Steps
Brief Cooking Order
Whisk together the milk, sugar, and potato starch in a frying pan until smooth. → Heat over medium heat, and once it begins to solidify, reduce to low heat and knead thoroughly for 2 minutes. → Transfer to a damp container, cover with plastic wrap directly touching the surface, and chill in the refrigerator. → Combine brown sugar, sugar, and water over medium heat, skim off any foam, and simmer over low heat for 1 minute to make the kuromitsu. → Cut the chilled milk mochi with a wet knife and top with kinako and kuromitsu.
Introduction
This is a chewy and tender milk mochi that is easy to make in a frying pan using only 3 ingredients. Enjoy this exquisite Japanese-style dessert, chilled and topped with homemade rich kuromitsu (black sugar syrup) and kinako (roasted soybean flour).
Step 1
Add potato starch and sugar to a frying pan, pour in half of the milk, and mix well with a rubber spatula until no lumps remain.
Step 2
Once lump-free, add the remaining milk and stir the whole mixture well before turning on the heat.
Step 3
Heat over medium heat; it will start to solidify from the bottom and edges, so stir constantly to prevent burning.
Step 4
Once the mixture becomes thick and cohesive, reduce to low heat and continue to stir and knead for another 2 minutes, then remove from heat.
Step 5
Transfer the dough into a container that has been wetted with water and smooth the surface using a wet rubber spatula.
Ingredients List
Important Notes
💡 To prevent the potato starch from clumping, do not add all the milk at once; add half first to dissolve it well, then add the rest.
⚠️ If the heating time is too short, the potato starch will have a powdery texture. After it solidifies, be sure to knead over low heat for 2 minutes to cook it through.
⚠️ Milk mochi is extremely sticky, so make sure to thoroughly wet the container, spatula, cutting board, and knife with water before working with it.
💡 Kuromitsu becomes thicker as it cools, so be careful not to over-simmer it while on the stove.
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