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Milk Rice Cake Recipe

Milk Rice Cake Recipe
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★★★★★

5.2 from 19 reviews

Milk Rice Cake is a soft, chewy dessert made from glutinous rice flour and potato starch, sweetened with sugar and enriched with milk. This easy-to-make treat has a delightful texture and subtle sweetness, perfect for enjoying as a snack or light dessert. The use of starch and glutinous rice flour creates a tender, gummy feel that becomes even better after chilling in the refrigerator.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 cup milk (room temperature)

Instructions

  1. Combine Dry Ingredients: In a non-stick saucepan, add the glutinous rice flour, potato starch, sugar, and salt. Stir these together until well mixed to ensure even distribution of dry ingredients.
  2. Add Milk and Heat: Place the saucepan over low heat and gradually pour in the milk while stirring continuously. This helps avoid lumps and ensures the mixture becomes smooth.
  3. Form Dough: As you stir, the mixture will start thickening and come together like dough. Turn off the heat once it forms a dough-like mass and continue stirring the mix until it sticks together into one cohesive ball. Let it cool slightly so it’s safe to handle.
  4. Shape the Cake: Lightly dust a clean work surface and your hands with extra potato starch to prevent sticking. Place the dough on the surface and roll it into a log approximately 25 cm (9.8 inches) long and 7 cm (2.7 inches) wide. Cut the log in half lengthwise, then slice into bite-sized pieces.
  5. Chill and Set: Place the sliced pieces in the refrigerator for about 30 minutes to let them firm up and develop a chewy texture. Alternatively, you can enjoy the cake pieces at room temperature for a softer bite.

Notes

  • Dusting with potato starch is essential to prevent the dough from sticking when rolling and cutting.
  • Chilling the pieces enhances the chewy texture which is characteristic of this rice cake.
  • For variation, you can try substituting milk with coconut milk for a richer flavor.
  • Store leftover milk rice cake pieces in an airtight container in the refrigerator for up to 3 days.
  • This dessert is gluten free, but not vegan due to the milk content.

Nutrition

Keywords: milk rice cake, glutinous rice flour dessert, chewy rice cake, Asian dessert, mochiko cake

Find it online: https://cheframiflavor.com/milk-rice-cake-recipe/