Golden Milk Mochi
I'm OBSESSED with Mochi. Its lunar new year which is the perfect time to make mochi!
Ingredients
- 1 C Sugar (200g)
- 1 Tbsp Ginger (Grated, 14g)
- 1 Tsp Cardamom (Ground, 2g or 6 pods)
- 1 Tsp Turmeric (Ground)
- 1 Tsp Vanilla
- ⅓ Tsp Salt (or One Big Pinch)
- 1 Can Coconut Milk (16oz, 453g)
- 1 Tbsp Oil
- ¾ C Cold Water (177g)
- 5 C Glutinous Rice Flour (~450g)
- 1 Tbsp Corn Starch (12g)
- Sesame Seeds (Optional)
Instructions
- In a small pot, combine Sugar, Ginger, Cardamom, Turmeric, Salt, Vanilla, and Coconut Milk. Set to boil on medium high heat, and stir. Once the pot boils, remove the pot from heat and let the coconut milk infusion steep for 15 minutes.
- In a blender or bowl, combine Cold Water and the coconut infusion and let sit until room temp. Then, add in Corn Starch, Oil, and Glutinous Rice Flour and blend or mix until smooth.
- Oil a heat safe 8x5 inch container (or any container), pour in the batter, and steam for 55-60 minutes until a tooth pick comes out clean when inserted into the center. Add Sesame Seeds on top after the mochi has cooled down for 10 minutes. (Don’t do what the video does, you will likely get an ugly mochi if you do)
- Let the mochi cool for 25 minutes. The mochi can be cut into pieces with an oiled knife and eaten immediately. I prefer to air fry for 15 minutes at 380ºF for a crispy exterior. Mochi can be reheated in the microwave, airfryer, oiled pan, or steamer.
Notes
Any starch works, such as potato starch or corn starch, I just used corn starch as that is what I had on hand.
Use Cold Water to cool down the coconut milk infusion. This will ensure that the rice flour and starch doesn’t prematurely cook and become clumpy.
When heating up the infusion, stir to fully dissolve the sugar and prevent the sugar from caramelizing and burning.
A whisk can be used to mix the batter until smooth, but a blender just makes everything a lot easier. This mixture will not be overmixed, like cake batter, as this recipe does not contain any gluten, trust me on this.
If adding sesame seeds, sprinkle on the sesame seeds after the mochi has finished cooking and cooled down for 10 minutes. You essentially want to add the seeds when the surface of the mochi is no longer wet but is still sticky to ensure that the sesame seeds stay on. If the sesame seeds are prematurely added before steaming, the sesame seeds may collect water and begin to leak color–making the mochi very ugly. So don’t exactly follow the video (My mistakes—ooops). This tends to happen in a steamer that condensates water poorly.
Use an oiled knife to cut the mochi to prevent sticking if the mochi is cut while hot and soft.