Get your jaw into action with the chewy and sweet Mochi Milo! You will instantly like Mochi Milo as it is filled with creaminess and the same Milo taste that you have always loved. It is a dessert that you definitely should try to make!
Mochi Milo Recipe
You will instantly like Mochi Milo as it is filled with creaminess and the same Milo taste that you have always loved!
Ingredients
- 125 g Glutinous Rice Flour
- 55 g Sugar
- 35 g Cornflour
- 200 ml Milk
- 25 g Butter
Milo Truffles:
- 170 ml Condensed Milk
- 85 g Milo
Instructions
Mochi Skin:
- Mix glutinous rice flour, sugar, cornflour and milk together.
- Filter it using a strainer.
- Steam for 20 minutes.
- Let it cool down a bit.
- Mix it well with butter by flipping it around or kneading it with your hand.
Milo Truffles:
- Heat up the condensed milk.
- Add a few tablespoons of milo powder and mix.
- Turn off the heat.
- Add the remaining milo powder bit by bit.
- Heat the milo truffle using low heat.
- Cover it with plastic wrap and put it in a baking tray.
- Refrigerate it for at least an hour.
- Unwrap the cold milo truffle from the plastic wrap.
- Coat it with cocoa powder.
- Cut it in equal sizes and roll them.
- Coat the milo truffles as you roll them.
Last step:
- Wrap the milo truffles in mochi carefully.
Notes
- For the mochi skin, don’t over-steamed or under-steamed it, or it will be sticky.
- Make sure you wrap the milo truffle with plastic wrap because it’ll stick to any surface easily.
- Coat the Milo truffle as soon as you take it out of the fridge because it will be sticky without the cocoa powder coat.
Get your jaw into action with the chewy and sweet Mochi Milo! You will instantly like Mochi Milo as it is filled with creaminess and the same Milo taste that you have always loved. It is a dessert that you definitely should try to make!
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