Photo: @boku_5656

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

By grape Japan

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

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

Here’s the recipe posted on Twitter:


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 cool down the mochi)

Combine the shiratama powder and sugar, add milk slowly and mix well. Make sure there are no clumps left. Microwave the dough for 3 minutes at 500W, and mix again. Put the dough back in the microwave for another 2 1/2 minutes, and mix 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 in the ice water to solidify.


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

Photo: @boku_5656

Looks delicious, doesn't it?

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

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

Read more stories from grape Japan.

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© grape Japan

©2022 GPlusMedia Inc.

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