I’ve always been completely obsessed with mochi — its soft, bouncy texture and subtle sweetness are just impossible to resist.
That’s why I’m constantly experimenting with new mochi recipes and flavours.
Over time, I’ve created so many variations:
- Osmanthus Mochi
- Matcha Mochi Bites
- Brown Sugar Pearl Mochi
- Sweet Potato Mochi with Cheese
- Watermelon Mochi Bites
- Passionfruit Mochi
- Peanut Mochi
What makes this Milk Mochi with Dipping Sauce so special is that it has no filling at all. Instead, I paired it with a creamy dipping sauce.
To add a little crunch and contrast, I also sprinkled in some of my favourite crushed Oreos.
There are several ways to cook mochi dough, but unlike my usual steaming method, this time I used a non-stick pan. It’s quicker, easier to manage.
Why You‘ll Love This Recipe
- Soft, chewy, and creamy all at once. The texture contrast between the warm, bouncy mochi and the cool, creamy dipping sauce is pure perfection.
- Simple ingredients, big flavour. You only need pantry staples like glutinous rice flour, milk, and cream cheese — but the result tastes like something from a dessert café.
- Customizable toppings. Enjoy the mochi with crushed Oreos, matcha powder, or even cocoa for a fun twist.
- Perfect for make-ahead treats. You can store the mochi in the fridge and reheat it for an instant sweet fix anytime.
Ingredients and Substitutions
- Glutinous rice flour – The key ingredient for soft, chewy mochi. I recommend using water-milled glutinous rice flour for a finer texture and smoother dough.
- Cornstarch – Adds elasticity and transparency to the mochi while reducing stickiness.
- Milk – Whole milk gives the best creamy flavour and keeps the mochi moist and tender. You can use water if needed, but the mochi will lose its milky aroma.
- Corn oil – Adds smoothness and prevents sticking both during cooking and shaping. Avoid oils with strong flavours like olive oil.
- Granulated sugar – Sweetens and balances the subtle bitterness of glutinous rice flour. You can adjust the sweetness slightly to taste.
- Matcha powder – Used for coating the mochi. Choose a high-fat matcha powder for a rich aroma. Avoid sweetened matcha powder to keep the sweetness balanced.
- Cream cheese – The soul of the dipping sauce. Use full-fat cream cheese and let it soften at room temperature. It gives the dip its thickness and subtle tang.
- Heavy cream – Use chilled dairy whipping cream with at least 30% fat content. This gives the dip its silky and stable whipped texture.
- Granulated sugar (for the dip) – Adjusts the sweetness and balances the mild acidity of cream cheese.
How to Make Milk Mochi with Dipping Sauce
1. Make the Mochi Batter
In a large mixing bowl, whisk together glutinous rice flour, cornstarch, and sugar. Add corn oil and milk, stirring until the mixture is completely smooth and free of lumps. The batter should be slightly runny and pourable. If it’s too thick, add a splash more milk; if it’s too thin, sprinkle in a bit more glutinous rice flour.
2. Cook the Mochi Dough
Pour the batter into a nonstick pan and heat over medium-low. Stir constantly using a silicone spatula, making sure to scrape the bottom and sides to prevent sticking.
As it heats, the batter will thicken, clump, and eventually come together into a glossy, elastic dough. Continue cooking and stirring for 1–2 minutes until the dough no longer sticks to the pan and feels smooth to the touch. Remove from heat immediately.
3. Knead and Shape the Mochi
Transfer the hot mochi dough to a clean surface or bowl. Allow it to cool until just warm (around 40°C). Lightly oil your hands or wear gloves, then knead and stretch the dough for 5–8 minutes until it becomes soft, elastic, and smooth.
Divide into 20 g portions and roll each into a ball. Coat each piece evenly with matcha powder to prevent sticking and add flavour.
4. Make the Cream Cheese Dipping Sauce
In a small bowl, whisk together softened cream cheese and sugar until smooth. Pour in the chilled heavy cream and continue whisking until thick and creamy. The dip should hold its shape but still be silky and spreadable.
5. Assemble and Serve
Arrange the matcha-coated mochi balls on a serving plate. Serve with the cream cheese dipping sauce on the side.
To enjoy, dip each mochi into the creamy sauce — and for a fun variation, roll the dipped mochi in crushed Oreo crumbs for an extra layer of texture and sweetness.
Storage
Store leftover mochi in an airtight container in the refrigerator for up to 2 days. To serve again, lightly steam or microwave for a few seconds until soft. The dipping sauce should also be refrigerated and consumed within 2 days.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can make the mochi and the dip a day in advance. Store them separately in airtight containers in the fridge and reheat the mochi before serving.
Can I use plant-based milk?
You can use oat or almond milk, but note that the mochi will have a lighter texture and less of that creamy milk aroma.
What if I don‘t have matcha?
You can dust the mochi with toasted glutinous rice flour, cocoa powder, milk powder, or even ground kinako (roasted soybean flour) for a delicious variation.
Soft & Chewy Milk Mochi with Dipping Sauce – Simple Yet Irresistible!
Ingredients
Matcha Milk Mochi
- 100 g glutinous rice flour
- 20 g cornstarch
- 25 g granulated sugar
- 20 g corn oil
- 180 g milk
- Matcha powder for coating
Cream Cheese Dipping Sauce
- 15 g cream cheese softened
- 50 g heavy cream chilled
- 5 g granulated sugar
Instructions
Make the Mochi Batter
- In a large mixing bowl, whisk together glutinous rice flour, cornstarch, and sugar. Add corn oil and milk, stirring until the mixture is completely smooth and free of lumps. The batter should be slightly runny and pourable. If it's too thick, add a splash more milk; if it's too thin, sprinkle in a bit more glutinous rice flour.
Cook the Mochi Dough
- Pour the batter into a nonstick pan and heat over medium-low. Stir constantly using a silicone spatula, making sure to scrape the bottom and sides to prevent sticking.
- As it heats, the batter will thicken, clump, and eventually come together into a glossy, elastic dough. Continue cooking and stirring for 1–2 minutes until the dough no longer sticks to the pan and feels smooth to the touch. Remove from heat immediately.
Knead and Shape the Mochi
- Transfer the hot mochi dough to a clean surface or bowl. Allow it to cool until just warm (around 40°C). Lightly oil your hands or wear gloves, then knead and stretch the dough for 5–8 minutes until it becomes soft, elastic, and smooth.
- Divide into 20 g portions and roll each into a ball. Coat each piece evenly with matcha powder to prevent sticking and add flavour.
Make the Cream Cheese Dipping Sauce
- In a small bowl, whisk together softened cream cheese and sugar until smooth. Pour in the chilled heavy cream and continue whisking until thick and creamy. The dip should hold its shape but still be silky and spreadable.
Assemble and Serve
- Arrange the matcha-coated mochi balls on a serving plate. Serve with the cream cheese dipping sauce on the side.
- To enjoy, dip each mochi into the creamy sauce — and for a fun variation, roll the dipped mochi in crushed Oreo crumbs for an extra layer of texture and sweetness.
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