4.8 from 12 votes
Milk Rice Cake
Chewy and refreshing little milk rice cakes. Perfect for a light snack or after dinner treat!
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
16
pieces
Calories:
46 kcal
Course:
Dessert
Cuisine:
Japanese
Ingredients
- 2 ½ tablespoons glutinous rice flour mochiko flour or sweet rice flour
- ⅓ cup 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.
Cup of Yum
Notes
- Optional: Dust with cocoa powder once the milk rice cake is cut.
Nutrition Information
Serving
1 piece
Calories
46kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Cholesterol
2mg
(1%)
Sodium
45mg
(2%)
Potassium
60mg
(1%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 16 pieces
Amount Per Serving
Calories 46
% Daily Value*
| Serving | 1 piece | |
| Calories | 46kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 45mg | 2% |
| Potassium | 60mg | 1% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.