Milk mochi, known as "miruku mochi," is a modern variation of traditional wagashi that blends Western dairy sweetness with the classic rice‑cake texture. It became popular in Hokkaido, especially in Hakodate, where dairy farms supply high‑quality milk, creating a regional specialty that reflects the area's agricultural heritage.

Unlike traditional mochi made from glutinous rice, this version uses a milk‑based custard thickened with potato starch and gelatin, giving it a softer, melt‑in‑the‑mouth texture. The addition of a delicate potato‑starch film is a unique presentation that highlights Hokkaido’s dairy culture.

Milk mochi is often enjoyed during seasonal tea ceremonies, local festivals, and as a souvenir treat for travelers visiting Hakodate. Its gentle sweetness makes it a popular choice for spring and summer gatherings when paired with green tea.

The authentic recipe uses whole milk, granulated sugar, potato starch, a small amount of gelatin, and a thin potato‑starch film. Acceptable substitutes include almond or soy milk for dairy‑free versions, agar‑agar for a vegetarian gelatin alternative, and corn starch if potato starch is unavailable.

Milk mochi pairs beautifully with Hokkaido’s famous green tea, sweet corn soup, or a light miso broth. It also complements other dairy‑rich treats like cheese‑filled pastries and fresh dairy ice cream.

Common errors include under‑dissolving the gelatin, overheating the milk mixture which creates a grainy texture, and steaming the potato‑starch film for too long, making it brittle. Follow the critical steps and keep temperatures steady for best results.

Gelatin provides a smooth, melt‑in‑the‑mouth mouthfeel that mimics the traditional texture of wagashi. Agar‑agar sets more firmly and can give a slightly rubbery bite, which is not desired for this delicate milk‑based mochi.

Yes, you can prepare the mochi cubes and keep them refrigerated for up to three days. Store them wrapped in the potato‑starch film in an airtight container; re‑wrap just before serving to maintain the film’s flexibility.

The mixture should be thick enough to coat the back of a spoon and pull away cleanly from the pan, forming a glossy, slightly translucent custard. After chilling, each cube should be firm yet yield gently when pressed with a fingertip.

The YouTube channel JunsKitchen, hosted by Jun, specializes in Japanese home cooking with a focus on authentic techniques, seasonal ingredients, and beautifully presented dishes often featuring his cats as adorable kitchen companions.

JunsKitchen emphasizes meticulous, step‑by‑step visual storytelling, often filming close‑ups of texture and technique, and highlights regional specialties like Hokkaido milk mochi, whereas many other channels provide quicker overviews without the same depth of cultural context.