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Pan-Fried Fresh Milk Mochi

Mouthwatering Pan-Fried Fresh Milk Mochi You Can Make Today

This Pan-Fried Fresh Milk Mochi is a beginner-friendly treat with a soft, chewy texture and customizable fillings.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Dessert
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Mochi Batter
  • 1 cup glutinous rice flour Use fresh for the best texture.
  • 2 tablespoons sugar Substitute with honey or agave for a natural option.
  • 1 tablespoon cornstarch Avoid substitutions for best results.
  • 1 tablespoon cooking oil Any neutral oil works beautifully.
  • 1 cup whole milk Almond or coconut milk can be used for a dairy-free option.
Coating
  • 1 cup roasted soybean powder Don't skimp on this essential!

Equipment

  • mixing bowl
  • whisk
  • Non-stick frying pan
  • spatula

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine glutinous rice flour, sugar, and cornstarch. Whisk until uniform.
  2. Add cooking oil and whole milk to the dry mix. Whisk until smooth and lump-free.
  3. Pour the batter into a non-stick frying pan over low heat. Stir continuously for about 10 minutes until thick.
  4. Continue stirring for an additional 5 minutes until the dough thickens further and becomes elastic.
  5. Allow the dough to cool for about 5 minutes.
  6. Gently stretch the dough without over-stretching to maintain integrity.
  7. Divide and roll dough into logs, then cut into bite-sized pieces.
  8. Dust each piece with roasted soybean powder and serve warm.

Notes

Store leftover mochi in an airtight container for up to 2 days at room temperature or 5 days in the fridge.