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.