Easy Oat Milk Mochi Balls Recipe | Dear Mama

Oat Milk Mochi Balls

Soft, chewy oat milk mochi balls made with just a handful of simple ingredients. Lightly dusted with Milo for a delicious chocolatey finish, they're a fun little treat the whole family will love

Oat Milk Mochi Balls

Soft, chewy little mochi balls made with oat milk and just a handful of pantry ingredients. A simple, fun treat that's surprisingly easy to make at home.

Prep Time: 10 minutes
Cook Time: 10–15 minutes
Yield: Approximately 10–12 small mochi balls

Ingredients

  • 100g glutinous rice flour
  • 130ml oat milk
  • 10g cornstarch (corn flour)
  • 25g white sugar
  • Potato starch, for dusting
  • Milo powder, for coating (optional)

Instructions

  1. Mix the dry ingredients. In a pot, combine the glutinous rice flour, cornstarch and sugar. Whisk until evenly distributed.
  2. Add the oat milk. Gradually pour in the oat milk, whisking continuously until the mixture is smooth and free of lumps.
  3. Cook the mochi. Switch on the heat on low. Stir continuously with a spatula, scraping the bottom and sides to prevent sticking.
  4. Thicken the dough. As the mixture heats, it will gradually thicken and come together into a soft, stretchy dough. Continue stirring and folding until the dough is fully cooked, cohesive and pulls away from the sides of the pan.
  5. Cool slightly. Remove from the heat, cover and leave until the dough is comfortably warm to handle.
  6. Shape the mochi. Lightly dust your hands and work surface with potato starch. Divide the dough into 10–12 portions and gently roll into smooth, bite-sized balls.
  7. Finish and serve. Dust with Milo powder for a chocolatey finish, or enjoy them plain. Best eaten fresh while soft and chewy!

Tips & Notes

Low heat is key: Keep stirring as the mochi cooks. The mixture will thicken quickly, so gentle heat helps prevent lumps and uneven cooking.

For smooth, round mochi: Let the dough cool slightly before handling. Dust your hands lightly with potato starch to prevent sticking, but avoid using too much or the mochi may become powdery.

Milo coating: Roll the mochi balls in Milo powder just before serving. The chocolatey malt flavour pairs beautifully with the mild creaminess of oat milk.

Storage: Mochi is best enjoyed fresh on the day it's made. Refrigeration can cause the texture to become firmer and less soft.

What I Used to Make This

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