Milk Rice Cake

Name: Milk Rice Cake
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 16 pieces
Ingredients: 2 ½ tablespoons (20 grams / 0.705 ounces) glutinous rice flour; ⅓ cup (55 grams / 1.94 ounces) potato starch; 3 tablespoons sugar; ¼ teaspoon salt; 1 cup milk

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
16 pieces
Calories
46 kcal
Course
Dessert
Cuisine
Japanese

Milk Rice Cake

Iris Warren

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Chewy and refreshing little milk rice cakes. Perfect for a light snack or after dinner treat!

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Ingredients

Servings

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

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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 Information

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Serving 1 piece Calories 46kcal (2%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 1g (2%) Cholesterol 2mg (1%) Sodium 45mg (2%) Potassium 60mg (2%) Sugar 3g (6%)