Japanese chef’s 15-minute milk mochi recipe makes a mouthwatering delight

In an effort to support dairy farmers and their industry, which was impacted by the initial school and restaurant shutdowns through the pandemic, Japan’s Ministry of Agriculture, Forestry and Fisheries launched a project to recommend consumption of 1 extra dairy product corresponding to milk or yogurt per day, called the “Plus One Project”.

Today, we would love to introduce this super easy 15 minute milk mochi recipe that culinary researcher Boku (@boku_5656) got here up with. The recipe has made waves on line and individuals are going crazy about it.

Here’s the recipe posted on Twitter:

Ingredients

200 cc Milk

50g shiratama ko (sweet rice flour-you can find this in most Asian grocery stores)

2tbs Sugar

Kinako (roasted soybean powder-also available at most Asian grocery stores)

Kuromitsu (brown sugar syrup)

Ice cubes (to chill down the mochi)

Mix the shiratama powder and sugar, add milk slowly and blend well. Be sure there are not any clumps left. Microwave the dough for 3 minutes at 500W, and blend again. Put the dough back within the microwave for one more 2 1/2 minutes, and blend well again.

Place the dough in a Ziplock bag. Cut the corner of the Ziplock bag about 3cm to create like a nozzle of a pastry bag. Prepare ice water in a bowl, squeeze the dough in small pieces, let it drop into the water. Let the dough settle within the ice water to solidify.

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Drain the water, put the mochi on a plate. Add the kinako and brown sugar syrup on top and ta-da.

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Photo: @boku_5656

Looks delicious, doesn’t it?

Apparently, you can too substitute with katakuri powder (potato starch powder), but shiratama powder works best to create the soft texture.

You may be creative and use anko (sweet red bean paste) or cinnamon powder as a topping to make your personal mochi dessert. This can also be easy enough for youths to check out. You may make it right into a fun after-school activity to do together along with your kids.

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