Milo Mochi

Soft and chewy chocolate mochi with a milo and condensed milk center, rolled in a crunchy layer of milo dust

Why make milo mochi?

This treat is a milo dinosaur in the form of mochi. The filling is made from condensed milk and milo to form a fudgy milk truffle that is inspired by the Brazillian treat brigadeiros.

The mochi itself is not too sweet and flavored with cocoa powder. And all of that is rolled in another layer of delicious milo. If you're a milo lover you'll absolutely love this one.

What is mochi?

Mochi is a traditional Japanese rice cake made from glutinous rice that has been pounded into a sticky, stretchy paste, and molded into various shapes with sweet or savory fillings.

Similar foods made from glutinous or sticky rice are also found in other cultures, such as tteok in Korea, tangyuan in China, banh tet in Vietnam, and ketan in Indonesia. These foods share a similar texture and are used in both sweet and savory dishes in their respective cultures.

This mochi is a little different from the traditional kind of mochi. Rather than sweetened bean pastes as a filling, this one uses a milo. Think of this as the modern version of the traditional treat that everyone will love!

Ingredients

Mochi

• Glutinous rice flour: Aka sweet rice flour. If you have access to shiratamako where you live I highly recommend using that! It's a Japanese glutinous rice flour made from short-grain rice (mochigome). Otherwise, you can use mochiko flour or Thai-style glutinous rice flour which can be found in almost all Asian grocery stores.

• Granulated sugar: Aka white sugar, is used to sweeten the mochi dough as well as give it a softer texture.
• Corn starch: Corn starch helps to thicken the mochi dough as well as give it more structure.
• Cocoa powder: Cocoa powder gives the mochi dough chocolate flavor! Feel free to use regular or dutch processed cocoa powder.

• Whole milk: Milk is used to hydrate the dough as well as add extra fat and protein to the dough, this results in a softer mochi with a smoother mouthfeel. If you want to make this dairy-free you can replace this with water.
• Vegetable oil: Kneading vegetable oil into the dough not only makes it softer and chewier it also makes it easier to handle as it'll be less sticky.

Milo Filling

• Milo: This is where the majority of the milo flavor comes from, make sure you measure it out as too little will prevent your filling from getting thick and vice versa.
• Condensed milk: Condensed milk gives the filling that sweet milkiness. Make sure you use the regular kind of condensed milk and not the lite kind as this will prevent your filling from setting up

Frequently Asked Questions

How long does this last?

Mochi is always best when eaten the day it's made as the skin is soft and stretchy. The longer it sits the firmer the dough will get.

Can I freeze mochi?

When mochis are frozen they will have a slightly different texture once defrosted. They won't be as chewy and a little harder, but still delicious!

If you keep these in the freezer they'll only last up to 2 weeks. Afterward, the defrosted mochi will be too hard to eat.

Can I use a different kind of chocolate malt powder?

Yes you can! I know there are different kinds of chocolate malt powder around the world like Ovaltine. They will all work in the recipe, you can just substitute it as per the recipe.

Why is my mochi hard?

There are a couple of reasons why your mochi is hard:

• The mochi was overcooked
• Not enough liquid was added to the mochi batter
• The cooked dough had been left uncovered for too long
• The dough hadn't been kneaded for long enough

Why is my mochi sticky?

There are a couple of reasons for sticky dough:

• Too much liquid was added to the batter
• Not enough oil was added to the cooked dough
• The cooked dough had been overworked

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Milo Mochi

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Soft and chewy chocolate mochi with a milo and condensed milk centre, rolled in a crunchy layer of milo dust

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 6 Mochi 1x
• Category: Mochi
• Method: Easy
• Cuisine: Asian Fusion

Ingredients

Units USM Scale 1x2x3x

Mochi

• 150g Glutinous rice flour (1 cup)
• 48g Granulated sugar (¼ cup)
• 15g Cornstarch (2 tbsp)
• 15g Cocoa powder (2 tbsp)
• 240ml Whole milk (1 cup)
• 1 tbsp Vegetable oil

Milo filling

• 125g Milo powder (1 cup)
• 1 can (395g/14oz) Condensed milk

See Also This Recipe:  Levain Bakery Chocolate Chip Cookies

Assembly

• 1 cup Milo

Cook Mode Prevent your screen from going dark

Instructions

Mochi

1. Combine the glutinous rice flour, sugar, cocoa powder, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
2. Pour the milk into the dry ingredients, and whisk until smooth
3. Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
4. Uncover and stir
5. Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
6. If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
7. Allow the mochi to cool enough to handle
8. Add the vegetable oil and using gloved or oiled hands knead until smooth
9. Prepare a baking tray lined with baking paper
10. Divide the mochi into 6 equal portions and place on the baking sheet.

Milo Filling

1. Combine the milo and condensed milk in a small saucepan over medium heat and cook, stirring, for 5 minutes, or until thickened
2. You should be able to draw lines on the bottom of the pot with your spatula, and the lines shouldn't disappear
3. Remove from the heat, cover, and cool in the fridge for 1 hour
4. Once the filling has cooled completely divide the filling into 6 equal balls

Assembly

1. Put the milo in a shallow bowl
2. Wearing food-safe gloves that have been oiled, or with well-oiled hands flatten a ball of mochi
3. Place a ball of the filling in the center and pinch the sides of the mochi together into the center to seal
4. Roll the assembled mochi in the milo
5. Repeat until all the mochi and filling have been used