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–+ servings
Milk rice cake being held by chopsticks.

Milk Rice Cake

Emily
Chewy and refreshing little milk rice cakes. Perfect for a light snack or after dinner treat!
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
ESTIMATED COST : $1.70, or $0.12 a piece
Course Dessert
Cuisine Japanese
Servings 16 pieces
Calories 46 kcal

Ingredients
  

  • 2 ½ tablespoons (20 grams / 0.705 ounces) glutinous rice flour (mochiko flour or sweet rice flour)
  • ⅓ cup (55 grams / 1.94 ounces) potato starch plus extra for work surface
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 1 cup milk room temperature

Instructions
 

  • In a non-stick saucepan add the glutinous rice flour, potato starch, sugar and salt. Mix until combined.
  • Place ingredients over low heat and add the milk in gradually. Stir until combined and lump free.
  • When the mixture begins to come together into a dough like texture, keep stirring and turn off heat.
    Keep mixing until all the mixture sticks together into one ball of dough. Allow to cool slightly so that it is not too hot to touch.
  • Place the mixture on a surface lightly dusted with potato starch. It can help to lightly dust your hands as well with potato starch.
    This will make it easier to work with.
    Roll into a log about 25 cm (9.8inches) long by 7 cm (2.7 inches) wide. Cut in half lengthwise and then cut into bite size pieces.
  • Place cut pieces into the refrigerator for 30 minutes or until it becomes chewy. Or simply enjoy once it has come to room temperature.

Notes

Optional: Dust with cocoa powder once the milk rice cake is cut.

Nutrition

Serving: 1 pieceCalories: 46kcalCarbohydrates: 9gProtein: 1gFat: 1gCholesterol: 2mgSodium: 45mgPotassium: 60mgSugar: 3g
Nutrition Disclosure
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