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–+ servings
Pan-Fried Fresh Milk Mochi (Soft, Chewy & Extra Stretchy)

Discover Soft, Chewy Pan-Fried Fresh Milk Mochi Today

Indulge in the delightful experience of Pan-Fried Fresh Milk Mochi, known for its soft and chewy texture, perfect for satisfying your snack cravings.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: DESSERTS
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi
  • 1 cup Glutinous Rice Flour Essential for that authentic chewy texture, avoid substitutes for best results.
  • 1/4 cup Sugar Adds a touch of sweetness; feel free to reduce it.
  • 2 tablespoons Cornstarch Ensures a smooth and elastic consistency.
  • 1 tablespoon Cooking Oil Helps with non-stick cooking; any neutral oil works here.
  • 1 cup Milk Provides a rich flavor; whole milk is best, but plant-based alternatives can be used.
For Coating
  • 1/2 cup Roasted Soybean Powder Adds a nutty flavor; corn starch can substitute.

Equipment

  • large bowl
  • non-stick pan
  • Silicone spatula

Method
 

How to Make Pan-Fried Fresh Milk Mochi
  1. In a large bowl, mix glutinous rice flour, sugar, and cornstarch together.
  2. Add cooking oil and milk to the dry ingredients. Whisk until smooth and lump-free.
  3. Pour the batter into a non-stick pan over low heat. Stir constantly to prevent sticking.
  4. Cook until thickened and smooth, about 5-7 minutes. Dough should pull away from the pan's sides.
  5. Remove from heat and let cool slightly. Stretch the dough for elasticity.
  6. Once cooled, roll the dough into a log about 1 inch in diameter. Slice into bite-sized pieces.
  7. Toss the mochi pieces in roasted soybean powder until well coated. Serve immediately!

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 50mgSugar: 5gCalcium: 1mgIron: 1mg

Notes

For optimal taste, enjoy your Pan-Fried Fresh Milk Mochi right after making. If storing, keep it airtight and reheat for a chewier bite.

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