1. What does milk rice cake taste like?

Milk rice cake has a soft, chewy texture, and a slightly sweet flavor with a creamy undertone. It’s similar to mochi but with the added richness of milk, making it a delightful, comforting dessert.

2. Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour will not provide the same chewy texture that glutinous rice flour (also known as mochiko flour) does. It’s essential to use glutinous rice flour for the proper consistency and texture in milk rice cake.

3. Can I make milk rice cake ahead of time?

Yes, milk rice cake can be made ahead of time and stored in the fridge for up to 7 days. You can enjoy it cold or at room temperature. It can also be frozen for up to 1 month for longer storage.

4. Can I make this recipe vegan?

Yes, you can make this milk rice cake recipe vegan by using unsweetened plant-based milk such as soy or almond milk. Just remember to adjust the sugar level if using sweetened plant-based milk.

Milk Rice Cake – Easy & Delicious Recipe

Name: Milk Rice Cake
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 2 ½ tablespoons (20 grams) glutinous rice flour; ⅓ cup (55 grams) potato starch; 3 tablespoons sugar; ¼ teaspoon salt; 1 cup milk (room temperature)

Description

Milk rice cake is a chewy and creamy dessert made with just five ingredients, creating a smooth and satisfying treat. It takes less than 15 minutes to prepare, making it the perfect easy dessert or snack. The use of glutinous rice flour and milk gives it a unique, soft, and tender texture, much like mochi, but simpler and quicker to make.

Ingredients

Scale

2 ½ tablespoons (20 grams) glutinous rice flour
⅓ cup (55 grams) potato starch
3 tablespoons sugar
¼ teaspoon salt
1 cup milk (room temperature)

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Instructions

Place all dry ingredients (glutinous rice flour, potato starch, sugar, and salt) in a non-stick saucepan. Mix them until well combined.
Heat the saucepan over low to medium heat and gradually add the milk, stirring continuously until smooth and lump-free.
Continue stirring as the mixture thickens and forms a dough. Once it reaches dough consistency, turn off the heat and mix until it becomes a uniform ball.
Let the dough cool slightly, then transfer it to a surface lightly dusted with potato starch. You can also dust your hands with potato starch to avoid sticking.
Roll the dough into a log approximately 9.8 inches long and 2.7 inches wide. Cut it in half lengthwise, then slice into bite-sized pieces.
Place the pieces in the refrigerator for 30 minutes to firm up, or enjoy once they have reached room temperature.

Notes

If the dough sticks to your pan, soak it in warm water to make cleaning easier.
Dust your hands and workspace with potato starch to prevent the dough from sticking.
You can flavor the milk rice cake by dusting it with cocoa powder or cinnamon after it cools.
This recipe can easily be made vegan by using unsweetened plant-based milk like soy or almond milk.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 piece
Calories: 46 kcal
Sugar: 3 g
Sodium: 45 mg
Fat: 1 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 2 mg