🧾 Ingredients
Mochi Base
- 1 cup glutinous rice flour (mochiko)
- ¾ cup milk (dairy or almond milk)
- 2 tbsp instant coffee (or espresso powder)
- 2 tbsp sweetened condensed milk
(or sugar-free condensed milk if avoiding sugar) - 1 tbsp butter or coconut oil
- Pinch of salt
For Coating
- Cornstarch or potato starch (for dusting)
👩🍳 Instructions
1️⃣ Dissolve coffee
- Warm the milk slightly
- Stir in instant coffee until fully dissolved
2️⃣ Make batter
- In a bowl, add:
- Glutinous rice flour
- Coffee milk
- Condensed milk
- Butter
- Salt
- Whisk until smooth and lump-free
3️⃣ Cook (NO oven needed)
Option A: Microwave
- Cover bowl loosely
- Microwave 1 minute, stir
- Microwave 30 seconds, stir
- Repeat until dough becomes thick, stretchy, and glossy (2–3 mins total)
Option B: Pan
- Cook on low heat, stirring constantly
- Dough will thicken into sticky mochi (5–6 mins)
4️⃣ Cool & shape
- Let mochi cool slightly (warm, not hot)
- Dust hands with cornstarch
- Pinch and roll into small soft balls
5️⃣ Chill
- Refrigerate 1–2 hours for perfect chewy-soft texture
🥗 Nutrition (Per Bite – Approx.)
- Calories: 60
- Carbs: 9 g
- Fat: 2 g
- Protein: 1 g
Soft • chewy • creamy • coffee-aroma ☕✨
💡 Variations
- Sugar-free: use sugar-free condensed milk
- Cream-filled: wrap around cream cheese or mascarpone
- Chocolate-coffee: add 1 tsp cocoa powder
- Matcha version: replace coffee with matcha powder
