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Directions

Prepare the Mochi Mixture:

1. In a heat-resistant, microwave-safe mixing bowl, combine milk, glutinous rice flour, cornstarch, and sugar. Mix well until all ingredients are fully incorporated.

2. Add vegetable oil to the mixture and stir to combine. Sift once to ensure a smooth texture.

3. Cover the bowl with microwave-safe plastic wrap. Prick several holes in the plastic wrap to allow steam to escape.

Cooking the Mochi:

1. Microwave on high for 3 minutes. Pause and stir the mixture, then continue to microwave in 1-minute intervals until the mochi mixture becomes translucent and no uncooked batter remains at the bottom of the bowl. Alternatively, steam over boiling water for 20-30 minutes, checking for doneness.

2. Once cooked, the mochi should appear glossy and pull away from the sides of the bowl.
   

Forming the Mochi Bites:

1. Wear gloves to handle the hot mochi safely. Knead the dough briefly to ensure even texture.

2. Divide the mochi into small balls, approximately the size of a walnut.

3. Roll each mochi ball into your choice of cocoa powder, milk powder, or matcha powder for coating.

Serving:

1. Serve the milk mochi bites as they are or with dips such as ranch or sour cream for an interesting flavor contrast.

Storage Tips:

1. Store mochi bites in an airtight container and consume within 24 hours for best texture. Refrigerate if storing for longer, though note that the mochi will harden when chilled and should be brought back to room temperature before serving.