Taiwanese Milk Mochi with Oreo Crumbs
From the MolalaCook kitchen · 烘焙手記
Taiwanese Milk Mochi with Oreo Crumbs
台式朱古力曲奇碎鮮奶麻糬
Stir milk and tapioca starch in a pan and the mixture turns glossy and stretchy.
▶ Watch the recipe
Before you begin
Crushed Oreo biscuits finish this four-ingredient Taiwanese milk mochi. Coat just before serving for a contrast between the soft mochi and crunchy crumbs.
Method 做法
Mix while the milk is cold
Whisk the milk, sugar and tapioca starch together in a pan before heating. Scrape the base to release any starch that has settled.
Stir until stretchy
Cook over gentle heat, stirring and scraping continuously. As the milky liquid thickens, keep folding until it comes together as a glossy, stretchy mass. Transfer to a clean container to cool.
See this stage at 1:05 →
Crush the cookies
Crush the biscuits into fine crumbs. A bag and rolling pin make it easy to break up the larger pieces. Keep the crumbs separate until serving.
See this stage at 1:53 →
Finish and serve
Place the milk mochi on a serving plate, sprinkle or roll in the crumbs and lift small portions through the cookie coating.
Watch & bake along
Taiwanese Milk Mochi with Oreo Crumbs
✦How do I disperse the starch without lumps?+
Tools for this recipe
Blue & White Linglong Dessert Bowls, Plates & Spoon · 4.5 in Bowl (280 ml)
Serve individual portions in the dessert bowl.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
