Milk Rice Cake

Chewy, refreshing, and super addicting milk rice cake. You’ll be wishing you had made more!

If you are short on time but want to make a delicious yet easy desert then this rice cake recipe is for you.

With only 5 ingredients, this milk rice cake takes less than 15 minutes to make.

Similar in texture to the popular mochi, milk rice cake adds milk into the dough creating a soft, creamy, and delicate rice cake. I guess you could call it milk mochi, hey?

This recipe can be made in under 15 minutes and the rice cake can be cut into any size you want.

For me, I like to cut the cake into bite size pieces. This makes it perfect for an after dinner treat or morning tea.

❤️ Why You'll Love This Recipe

This sweet treat takes mochi to a whole new level. It does not even need a filling. This makes it simpler to make. I like to call it a cheats milk mochi (but don’t tell anyone, shh!).

What’s more is that this rice cake only uses one pan. This makes cleaning up a breeze. Of course, you have to make sure you use a non-stick pan or you could end up with quite a mess.

This recipe is also perfect for vegetarians and is gluten free. A vegan alternative for this recipe is to use an unsweetened plant based milk.

I tested the recipe with unsweetened soy milk and it tasted just as nice. If you use a sweetened plant based milk you need to adjust the sugar in the recipe to taste.

• Glutinous rice flour: This kind of flour helps to give the cake its chewy texture. You cannot substitute ordinary rice flour for this as it will not give the same effect.
• Potato starch
• Sugar
• Salt
• Milk: At room temperature

🔪 Instructions

Step 1 - Place all the dry ingredients (glutinous rice flour, potato starch, sugar, and salt) in a non-stick saucepan. Mix all the dry ingredients until they are well combined.

Step 2 - Heat the saucepan on low to medium heat and stir the milk in gradually. Make sure there are no lumps in the mixture. If you have some lumps, gently bring them to the side of the saucepan and break them up with the back of a spoon or spatula.

Step 3 - Once the mixture starts to become thick and form a dough, keep stirring and turn off the heat. Continue to mix the dough until all of the mixture comes together. Set the dough aside so that it can cool down.

Step 4 - Once the dough has cooled slightly, place the dough on a surface that is lightly dusted with potato starch. To prevent the dough from sticking to your hands, you can also dust your hands with some potato starch.

Step 5 - Roll the dough into a log approximately 25 cm (9.8 inches) long by 7 cm (2.7 inches) wide. Cut the dough in half lengthwise and then cut into bite size pieces.

Step 6 - Place the cut pieces into the refrigerator for 30 minutes or until it becomes chewy. Or simply enjoy the cake once it has come to room temperature.

Note - If you want to add an extra flavor to the milk cake, once it has cooled you can dust it with cocoa powder or a light dusting of cinnamon powder.

⭐ Tips for Success

• If you find you have dough stuck to your pan after cooking, soak it in warm water. This will make it easier to clean.
• If the dough is sticking to your hands when you are rolling it out, dust some potato starch on your hands and workspace.

📖 Substitutions / Variations

You can make this recipe vegan friendly by using an unsweetened plant based milk. If you use a sweetened plate based milk, you will need to adjust the sugar in the recipe to taste.

🌡️ Storage

Store in an airtight container in the fridge for up to 7 days. The milk cake can be eaten cold or at room temperature.

This rice cake can be frozen for up to 1 month in a tightly sealed freezer safe container. To defrost, bring the milk rice cake to room temperature naturally.

📝 FAQ

• Ube Mochi
• Rice Pudding with Oat Milk
• Mochi Pancakes