How Japanese mochi sweets are made (Kibi dango)

Ingredients

• 500 ml Whole Milk (fresh, preferably 3.5% fat)
• 80 g Granulated Sugar (fine white sugar)
• 30 g Potato Starch (for thickening the mochi base)
• 20 g Corn Starch (helps achieve a smoother texture)
• 2 sheets Gelatin Sheets (about 5 g total, softened in cold water)
• 1 pinch Salt (enhances flavor)
• 2 Tbsp Water (for gelatin) (cold)
• 100 g Potato Starch Film Batter (potato starch mixed with water (1:2 ratio) to a thin batter for the film)

Instructions

1. Soak Gelatin

   Place the gelatin sheets in a small bowl with 2 Tbsp cold water and let them soften for 5 minutes.

   Time: PT5M

2. Combine Milk and Sugar

   In a saucepan, combine whole milk, granulated sugar, and a pinch of salt. Heat over medium heat, stirring gently, until the sugar dissolves and the mixture is just below boiling.

   Time: PT5M

   Temperature: 90°C

3. Add Gelatin

   Remove the softened gelatin sheets, squeeze out excess water, and stir them into the hot milk until fully dissolved.

   Time: PT2M

4. Prepare Starch Slurry

   In a separate bowl, whisk together potato starch, corn starch, and 3 Tbsp cold water to form a smooth slurry.

   Time: PT3M

5. Thicken the Milk Base

   Gradually pour the starch slurry into the hot milk while whisking continuously. Continue to cook, whisking, for 5‑7 minutes until the mixture thickens to a custard‑like consistency and pulls away from the sides of the pan.

   Time: PT7M

   Temperature: 90°C

6. Mold the Mochi

   Pour the thickened mixture into silicone molds, smoothing the surface with a spatula. Tap the molds lightly to release air bubbles.

   Time: PT2M

7. Chill

   Place the filled molds in the refrigerator and chill for 30 minutes until firm.

   Time: PT30M

8. Prepare Potato Starch Film Batter

   While the mochi chills, whisk 100 g potato starch with 200 ml water to a very thin batter (similar to a crepe batter).

   Time: PT2M

9. Steam the Film

   Heat a steamer with water to a gentle boil. Lightly oil a shallow pan, pour a thin layer of the batter, cover, and steam for 1‑2 minutes until the film becomes translucent. Remove and let cool on parchment.

   Time: PT5M

   Temperature: 100°C

10. Wrap the Mochi

    Unmold the chilled mochi cubes, cut the potato‑starch film into squares slightly larger than each cube, and gently wrap each piece, sealing the edges.

    Time: PT10M

11. Serve

    Arrange the wrapped milk mochi on a plate and serve chilled, ideally with a cup of green tea.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

4 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole Milk: Almond milk (for dairy‑free), Soy milk
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce milk by 1 tbsp)
• Instead of Potato Starch: Corn starch, Tapioca starch
• Instead of Corn Starch: Potato starch (increase amount)
• Instead of Gelatin Sheets: Powdered gelatin (1 tsp), Agar‑agar (1 tsp, vegan)
• Instead of Salt: None
• Instead of Water (for gelatin): None
• Instead of Potato Starch Film Batter: Rice flour batter (different texture)

Equipment Needed

• Saucepan
• Whisk
• Measuring Cups and Spoons
• Silicone Molds (8‑piece)
• Steamer Basket
• Shallow Pan for Film
• Spatula
• Knife
• Bowl for Gelatin

Critical Steps — Do Not Skip

• Soaking and fully dissolving gelatin
• Achieving the correct custard‑like thickness without over‑cooking
• Steaming the potato starch film just enough to become translucent but still flexible
• Wrapping the mochi without tearing the delicate film

Chef Tips from the Video

• For an extra milky flavor, substitute 10 % of the whole milk with heavy cream.
• A light dusting of matcha powder on the finished mochi adds a subtle bitterness that balances the sweetness.

Troubleshooting

Storage

Refrigerator: Store wrapped mochi in an airtight container for up to 3 days.

Freezer: Not recommended; the film becomes brittle after freezing.

Room temperature: Can sit at room temperature for up to 2 hours, but texture will soften.

Make-Ahead Tips

• Mochi can be made a day ahead and kept refrigerated; wrap just before serving for best texture.
• The potato‑starch film can be prepared in batches and stored between parchment sheets.

Frequently Asked Questions