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Pan-Fried Fresh Milk Mochi

Irresistible Pan-Fried Fresh Milk Mochi: Soft and Chewy Delight

Discover the joy of making Pan-Fried Fresh Milk Mochi, a soft and chewy treat that's perfect for dessert lovers.
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Prep Time 15 minutes
Cook Time 10 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 Batter
  • 1 cup Glutinous Rice Flour Provides the chewy texture essential for making Pan-Fried Fresh Milk Mochi.
  • 3 tablespoons Sugar Adds subtle sweetness; can reduce or omit.
  • 2 tablespoons Cornstarch Contributes to the smoothness and texture.
  • 2 tablespoons Cooking Oil Prevents sticking; any neutral oil works.
  • 1 cup Milk Enhances richness; whole milk is preferred.
For the Coating
  • 1/2 cup Roasted Soybean Powder Gives a classic flavor; alternative coatings possible.

Equipment

  • mixing bowl
  • Non-stick frying pan
  • silicone spatula
  • sharp knife

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine glutinous rice flour, sugar, and cornstarch. Add cooking oil and milk, whisking vigorously until smooth.
  2. Pour the batter into a non-stick frying pan over low heat, stirring constantly for 8-10 minutes until thickened.
  3. Transfer the thick mixture to a clean surface and allow it to cool slightly. Stretch and knead for elasticity.
  4. Roll the dough into a log shape, then cut into bite-sized pieces, about 1 inch each.
  5. Toss each piece of mochi in roasted soybean powder until fully coated.
  6. Serve immediately for the best texture, paired with tea or ice cream.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 3gSaturated Fat: 0.5gSodium: 20mgPotassium: 70mgFiber: 1gSugar: 5gCalcium: 2mgIron: 4mg

Notes

Stir constantly to achieve the desired stretchiness in the dough. Best enjoyed fresh.

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