I love making this fresh milk mochi whenever I crave something soft, chewy, and comforting. With just a frying pan and a few simple ingredients, this recipe comes together effortlessly. The result is a silky, stretchy mochi with rich milk flavor—no oven, no fancy tools, and absolutely beginner-friendly.
This pan-cooked milk mochi is tender, bouncy, and lightly sweet, coated in fragrant roasted soybean powder. It’s perfect as a quick homemade snack, a kid-friendly treat, or a cozy dessert to enjoy with tea. One bite gives you that irresistible “mochi pull” and creamy aroma that’s hard to stop eating.
Contents
Why You’ll Love This Recipe
- Made with just one pan—no oven or steaming required
- Soft, chewy, and naturally stretchy texture
- Rich milk flavor without being overly sweet
- Simple ingredients and easy steps for beginners
- Delicious plain or paired with different coatings and toppings
Ingredients
- 150g glutinous rice flour
- 20g sugar
- 30g cornstarch
- 30g cooking oil
- 300ml milk
- Roasted soybean powder, as needed (for coating)
Instructions
Add glutinous rice flour, sugar, and cornstarch to a large bowl. Pour in the oil and milk, then whisk until the mixture is completely smooth and free of lumps.
Transfer the batter to a non-stick pan. Cook over low heat, stirring constantly with a silicone spatula to prevent sticking.
As the mixture heats, it will gradually thicken and come together. Keep stirring until a smooth, elastic dough forms and no longer sticks to the pan or spatula. Turn off the heat.
Remove the dough from the pan and gently stretch it a few times to improve elasticity.
Once cool enough to handle, roll the mochi into a log and cut into bite-sized pieces.
Toss the pieces in roasted soybean powder until evenly coated. Serve immediately.
Notes
- Always cook over low heat and stir continuously to avoid scorching or lumps.
- The batter must be fully smooth before cooking for the best texture.
- Stretch the dough gently—over-pulling may cause it to tear.
- Homemade roasted soybean powder can be made by dry-toasting soybean flour until fragrant and lightly golden.
- Mochi is best enjoyed fresh. If refrigerated, microwave for about 10 seconds to soften before eating.
- Try other coatings like coconut flakes, brown sugar syrup, or cookie crumbs for variety.
Frequently Asked Questions
Can I reduce or skip the sugar?
Yes. The sugar level is mild and can be reduced or omitted, especially if making this for kids.
What kind of milk works best?
Whole milk gives the richest flavor, but plant-based milk or formula milk can also be used.
Why is my mochi not stretchy?
This usually happens if the heat was too high or the dough wasn’t stirred enough during cooking.
Can I store leftover mochi?
Mochi is best eaten fresh. If stored, keep it airtight and reheat briefly before serving to restore softness.
Pan-Fried Fresh Milk Mochi (Soft, Chewy & Extra Stretchy)
Ingredients
- 150 g glutinous rice flour
- 20 g sugar
- 30 g cornstarch
- 30 g cooking oil
- 300 ml milk
- Roasted soybean powder as needed (for coating)
Instructions
- Add glutinous rice flour, sugar, and cornstarch to a large bowl. Pour in the oil and milk, then whisk until the mixture is completely smooth and free of lumps.
- Transfer the batter to a non-stick pan. Cook over low heat, stirring constantly with a silicone spatula to prevent sticking.
- As the mixture heats, it will gradually thicken and come together. Keep stirring until a smooth, elastic dough forms and no longer sticks to the pan or spatula. Turn off the heat.
- Remove the dough from the pan and gently stretch it a few times to improve elasticity.
- Once cool enough to handle, roll the mochi into a log and cut into bite-sized pieces.
- Toss the pieces in roasted soybean powder until evenly coated. Serve immediately.
