Taiwanese Milk Mochi (4 Ingredients ONLY!)

All you need is FOUR Ingredients ONLY to make this delicious and easy-to-make Traditional Taiwanese Dessert. Welcome to Day 14 of Cooking 15 Street Foods for 15 Days, and today we are making Taiwanese Milk Mochi that is not only yummy but super fun to eat as well! The mochi is chewy, soft, and super addicting. It is nearly impossible to find Taiwanese Milk Mochi in North America, but don’t worry, my moms got you! Here is my mom’s childhood recipe that I promise you will LOVE.

[misspinaypie]

This is a bit like Japanese warabi mochi but with a different coating and with milk in the “mochi”—one of my recent discoveries at the Japanese confectionery shop here at the local Japanese grocery store. Theirs of course is coated in toasted soybean flour. Also sweet and nutty.

I bet the milk tastes awesome! I’m going to try this out this week! I wonder how milk would taste in making tapioca pearls 🤔 more experiments to come!

[mlee]

What’s the difference between Japanese mochi? Is the texture and taste much different than Japanese made with glut. Rice flour? What does the tapioca and milk do to taste and texture? Is this on, y found in Taiwan street food scene?

[larahuang]

I want to ask something .. Is Mandarin the same as traditional Chinese? I cannot access the translation on the internet