10-Minute Mochi, No Rice Flour, Fresh Milk Mochi – Soft, Chewy, and Easy to Make (Guaranteed to Make You Drool!)
Hello everyone, I'm Shiwu, and I'm happy to be back with you all today. Today I'm going to share a simple and quick recipe for a delicious dessert. As we all know, the ingredients used in making traditional mochi inevitably include rice flour, and rice flour's characteristics make it difficult to replace with other ingredients. When it comes to mochi, I believe everyone is very familiar with it, and it's a favorite food for many people in our daily lives. Moreover, the variety of mochi available for consumption is constantly increasing. It's incredibly delicious when you eat it. If you also enjoy mochi, come and learn how to make it!
Milk Cream Mochi
But today, Shiwu is going to share a mochi recipe that doesn't use rice flour! If you don't have rice flour at home, you don't have to worry about not being able to make mochi. Mochi made without rice flour is just as delicious, and maybe even more delicious! Now, let's prepare the ingredients and get started!
Milk Cream Mochi
Milk Cream Mochi Ingredients: Today's portion is for one person: 200ml fresh milk, 20g sweet potato flour, 35g white sugar, 27g sesame powder;
Milk Cream Mochi
Milk Cream Mochi Production Steps:
Step 1: Pour 200ml of fresh milk into a pot and bring it to a boil over medium heat. Add 15g sugar and 20g sweet potato flour. Keep stirring until the powder disappears. We want to cook the milk until it becomes thick and viscous;
Milk Cream Mochi
Step 2: After the milk has thickened, pour it into a bowl and let it cool down. Once it's cooled, seal it with plastic wrap and refrigerate for 10 minutes;
Milk Cream Mochi
Step 3: After the sesame seeds are fried until fragrant, use a food processor to grind them into a powder. The fineness of the sesame powder depends on your preference. Let's make sesame powder now. Prepare 10g white sugar and 27g sesame powder and mix well into a bowl; If you don't like white sugar, you can also use finely granulated red sugar;
Milk Cream Mochi
Step 4: Pour the chilled milk cream mochi into a bowl containing the sesame powder. The milk cream mochi looks very elastic, with white mochi and sesame powder resembling taro balls;
Milk Cream Mochi
Step 5: Shake the bowl, and the mochi separates into the desired size. Use chopsticks to coat each piece with sesame powder! Wow! The fragrant sesame flavor combined with the rich milk flavor is simply mouthwatering!,
Milk Cream Mochi
I ate a piece – it's not as sticky as traditional mochi, and it's very fragrant. The sweetness is just right, I feel like I've made too little. If you haven't made it yet, remember to make a bigger batch, or you'll regret it when you run out!
Warm Tips:
1. Today's milk cream mochi is quite simple, and the most important step is cooking the milk until it becomes thick and viscous;
2. After the milk cream mochi is cooked, remember to refrigerate it;
3. The sugar mixed with the sesame powder can be white sugar or red sugar;
If you have any questions, please leave a comment and I will answer them one by one. If you think this article is good, please help forward it to your friends. Your needs are my pursuit. Thank you all! If you like it, please follow me, and I will make more delicious recipes for you!
