There's a recipe that's similar to this one here in Brazil. It is as famous as our 'Brigadeiro' truffle, but a tad simpler. We mix a very popular brand of powdered milk named "Ninho" with some condensed milk and fine sugar, and then roll it in truffles. This Ninho milk flavor is quite popular here, used as topping for various desserts including ice cream, cake and açaí!
That sounds delicious! I'm definitely going to make this. ☺️ I honestly thought Emmy was going to use some kind of powdered milk, this recipe is kinda disappointing & doesn't seem like it be very flavor. Bleh
OMG in Asia, that milk is called "Nido"! Also, we have that, too! Although I don't remember if we called it brigadeiro. I think the name was different but the same ingredients and preparation. Brings back memories from when I was in grade school.
Emmy, you should try Maja (maha). It made out of coconut milk, sugar, and cornstarch. Sometimes corn is added as well as coconut toasted coconut for garnish. It’s a Filipino dessert that I think you would love!
There's a confection in the Philippines kinda like that. It's called Pastillas De Leche and it uses Milk and Sugar. You can either use Carabao Milk, Condensed Milk or Powdered Milk. Actually, it's kinda like Brigadeiro too.
I like when you say you'd probably not make a recipe again. You're keeping it real AND saving us the trouble of making something that isn't that great.
I somehow still miss your the kitchen in your house q.q the background kinda looked more lively and I really liked the vast open space with all the natural light coming in.
You can't actually switch volume for weight by just changing the ml to a g. That is ONLY for water. I suspect your problem here is that the ratio of ingredients is significantly changed. The second suspect would be cooking temperature. Of course, there's always the option that the original video was faked. You should send this one along to Ann Reardon and do a chewy milk collab.
I don't think it was faked. Just tried and tested and perfected before the original video. It's difficult to follow these recipes exactly but I think Emmy got to a similar texture which is mainly the point. It's a Japanese recipe after all and there's so many (to westerners) flavourless snacks that are all about chewy texture.
I don't think that's the issue. The original video provided the recipe measurments using weight. I feel like it was more related to type of pot/pan used, heat transfer, and surface of the pot.
@@_ainyy yes, for sure the type of pan, and also Emmy said the original recipe didn't specify the heat so she did it on medium, but when I watched the video it said a low heat, so perhaps that made a difference too.
She didnt switch volume to weight. The original recipe gives accurate weight based measurements in grams and she only mentioned weighing the ingredients to say she followed the recipe by NOT converting anything. She knows what she is doing. I am thinking fat content of the milk might have been an issue, if it wasnt the same. 9r even the sugar content, that she admits she kind of guesstimated, because table spoons aren't calibrated to the same volume in every country. A japanese "tablespoon" is probably smaller than an US American one.
LOL!!! When you said "chewy milk," I had a flashback to a commercial for a sitcom (I can't remember the sitcom's name). In the commercial, the mom was very frazzled and was rushing. She poured her kids some milk and told them to drink it. "But it's chunky," one of them complained. "Then chew it!" she snapped back. You said it reminds you of mochi. Hmm... I've tried mochi several times, and I'm not sure if I like it. That doesn't stop me from buying and eating it for some reason.
Malcom in the middle lol. Loved that show & the mom. Malcom dumped beef veg soup into the toilet claiming to be sick to play hooky. She checked for fever they argued over school & she left the room yelling "oh and you owe me a can of soup !! " 🤣
@@doriwei5118 LOL! I never thought of the soup gag when I wanted to skip school. Of course, with my mom, it would have taken more than soup to fool her, to... she was a nurse.
@@jimgilbert9984 My children had the same burden lol. Heating the thermometer up on a lamp light bulb didn't work either for 2 reasons: A) l could feel their chest or back & tell if they had high fever. B) If your temp really is 155° then you're dead & can skip school BUT since you're dead you won't need TV, video games or any of the pizza in going to order for dinner..... Worked every time !!
I made something like this, but I add green tea powder and a little more sugar. To help with the sticking, I put a bit of cornstarch on the plate before cooling it.
The pinned comment on the original video says you can use any milk, and I'm assuming that includes alternative milks as well! I'd definitely be curious to try this recipe with oat milk. Or maybe vanilla flavored almond milk!
I wonder if the animal its from would drastically change anything. I know goat cheeses/milk tend to be creamier and coats the mouth more thoroughly than cows milk. Would be a fun experiment.
I wondered that too, if the higher fat content of whole milk loosens the gelling capacity, like if you add fat to jello it won’t set as stiff, like mousse? Need a food scientist
We had this as kids in Ireland. Ground rice pudding! Very similar to semolina pudding. My Mam use to put vanilla extract into it. It was looser and served in a bowl. Sometimes my sister put raspberry jam into hers. I liked it plain and milky.
Well, that's better than reused tea bags and boiled potato-peels (like "Angela's Ashes" lol)... Irish food is actually really good; it has an undeserved bad reputation. The best salmon on Earth comes from Irish (and Scottish) rivers; forget about Norway and Alaska, right?
Dub here! Never heard of this, I'll have to try it - I love rice pudding. My da grew up poor in the inner city, his dessert was cornflour and milk mixed together to a paste with a blob of jam 😭
@@giuseppelogiurato5718 While it may be illegal to grow black currants here (I have no idea), I have no trouble finding black currant jam on supermarket shelves?? Maybe that's a regional thing (I'm in New England), but it's also readily available on Amazon if it's not on your local store's shelves! 😊
There's a video from harshitas kitchen that seems more simple. It only uses cornstarch, adds vanilla and the dough is kneaded with powered sugar. I'm going to try that recipe but thanks for leading me to it!
I never knew that tasting food and describing the experience was a skill until I started watching your videos, Emmy. You're so good at it! Thanks for this video. I'll have some honey toast now. :D
Hi Emmy! Ive been subscribed to you for so long and I love your videos! I'm from the Caribbean and I was wondering if you'd try making a dish from Trinidad and Tobago called Doubles
Hope the non-stick pan comes out alright. The one and only time I tried to make Turkish delight I ended up ruining my small enameled pot and ended up having to toss it. Thanks for trying this out so we don't have to. :)
This is why I watch your videos…to get a clear and tangible descriptions of taste, consistency and flavor from someone who made it. I don’t think would have made “chewy milk” had I not seen your video…as it is I probably won’t ever make it…your presentation makes the idea tempting though
I wonder if dusting your surface with corn starch would help? That's what you do with mochi. Have you ever had the Japanese candy White Rabbit Creamy Milk Candy? I wonder if this tastes similar at all. :O
even more than white rabbit candy, this reminds me of a korean milk flavoured candy, called malang cow. its a lot softer and more pillowy than white rabbit. both delicious though
It will. I made this but addes a little more sugar and some green tea powder. The pan turned out a mess like it did here which prompted me to put a layer of cornstarch on the plate. It also helps with the shaping.
Have been watching emmy since forever and i rarely comment in any video but i just wanted to say i just love her so much her channel is kinda a getaway for me she just do what she love and keep being and amazing person. Idk if i make sense but i love u emmy
Hi! I tried this recipe some time ago, and it definitely took me much longer than three minutes (I was really timid with the heat). I also had the problem of more of it than I'd like sticking to the pan, but I was able to get it to a firmer texture that pretty easily shaped into the cubes with nicely rounded edges. I honestly really liked it, but I don't think I'll ever make it again, either. While it was tasty, it just made too little for the effort, and with how much it stuck I'm afraid of scaling it up ;-;
When you started pulling with the orange spatula & it bounced back all l could think of was Ghostbusters lol This seems to be kind of flavor challenged so if have to add orange, vanilla or almond extract🙂thank you Emmy Be be well !! 🦋
Here in the middle east we have something similar called Malabi made with milk, sugar and corn starch. it's not sticky at all (probably because no rice flour) and served with rose water syrup and sometimes coconut flakes or coarsely ground pistachio
Emmy, you’re such a weirdo, I love it!! You are my fav, I trust your reviews 100%, so informative while still being accessible and fun, even when it doesn’t work out, we learn something! Keep on being you! 💜
We have a country recipe for a similar combination making a dough ball for dough ball frosting, and its absolutely the best frosting ever....nothing like it🥰
Lol from 3:20 to 4:20 was the most chaotic minute of any Emmy video I’ve ever seen haha this chewy milk had Emmy stressed, ready to break in to a full sweat haha that was adorable
Hi Emmy, i’ve watch the original video and noticed that they’ve used 20g glutinous rice flour and 40g potato starch. Whereas based on the amount you used, visually, it looked like you’ve used more glutinous rice flour to potato starch. Perhaps that is why the consistency was off? (P.s this are just my assumption based on the amount visually as no quantity was mentioned in your video. Please correct me if im wrong! Thanks!)
She added the rice flour 1st, then the potato starch & it def seemed to be double the amount of potato to the rice. 5 minutes in, she does mention using 200mL of milk & "gram measurements for the starches, following the recipe". I wonder if maybe using a bit more sugar could've had some effect? Or maybe the orginal recipe's brand of milk had more/less fat content? No idea. I feel like I'd want to find a way to hide a small piece of chocolate inside each dough ball/bite! 😁
Unrelated, you should try making Polvoron. A sweet treat from the Philippines made with toasted four, powdered milk, sugar. You can add the classic crushed toasted peanuts and Pinipig (popped rice) but you can also flavour it with just vanilla, or ube, or cookies and cream. I hope you can try it.
I made these just a few days ago and had a similar reaction to you. Mine also stuck to my pan and plate. Next time, if there was a next time, I would add cinnamon.
You mention substituting potato starch with corn starch, but how about cassava starch? From my experience, and given that this recipe's goal is a sticky/stretchy/bouncy result, I think cassava starch would be GREAT!
I’ve made this quite a few times, whenever I make it I use a metal saucepan with a metal spoon after I saw someone on the comments of the first video saying you’d have to have a very good non stick pan for it to not stick like that, I find it easier to stir though it does sometimes get suck on the edges, I also use cornstarch instead of potato. I find it easier to make if I mix the ingredients with a small amount of milk to make a paste. Idk why but sometimes it’ll stick to the plate and sometimes it won’t (I don’t put oil or anything on the plate)😆 I think it’s something to do with the condensation when it hits the plate (it starts to stick whenever I start lifting it up and down on the plate), also while I don’t normally shape it I do find the outside gets a little less sticky if you wait a couple of minutes. I agree with Emmys comment about flavour, though personally I like the convenience and texture of this, I don’t like many desserts so this adds some variation what I eat 😆
First REAL review of this recipe!! Thank you!! Wish I'd seen this a year ago, made this about 10 times & run into ALL of those issues! I agree about the cocoa powder, and it's def better with a tad more sugar. I've used tapioca starch, potato starch & cornstarch & recommend the first two - with tapioca winning out. Thanks again for this!
You were rushed, but I think I would have buttered the plate instead of using oil. You get a thicker layer of fat, and since you're using milk to begin with I'd imagine it gives it a slightly richer flavor.
Eye catching title: spreadable strained yogurt as cream cheese substitute. A bit ago, there was a comment thread talking about getting extra-thick yogurt as a cream cheese substitute. Can't remember which vid it was, so most recent seemed the next best option. I supplied some insights since I've done this myself-- and I've done it a few more times since those comments, & have more thoughts. 1) not sure it's worth the effort if you buy Greek yogurt from the store to strain, you don't get very much out of it. I make my own yogurt bc it's a huge part of my diet now, and I have enough strainers & reused yogurt tubs that I can strain the whole gallon of yogurt I make in a batch at once, in a pinch. 2) to get it as thick as cream cheese, you def need to wait several hours, I'd recommend overnight. To percent pathogens, do this in the fridge. I hope that would be obvious but want to cover my bases 😂 I haven't noticed any flavor affect from being in my fridge uncovered, and if shrug it helps to dry out the top a little, but feel free to loosely cover the top if you want 3) dish setup: a reservoir that is deeper than my straining baskets, the tall 32oz yogurt tubs work fine for me; a plastic mesh straining basket with nubs to allow it to rest on the lip of the tub with plenty of space between the mesh & the bottom; for when I'm using a bigger tub/ strainer, cheesecloth to make sure the whole basket is covered by extra straining medium, but usually isn't necessary/ is optional; and always a paper coffee filter. It takes a bit longer to strain through the coffee filter, but you lose less solids through the medium &, hugely, it's much easier to scrape with a spoon-- when I was just using cheesecloth, I threw away a lot of yogurt that was too caught up in the fabric for me to bother with. 4) rice milk (& presumably other nondairy milk subs) don't get as thick, no matter how long they strain. Might also turn a light toasted brown, but that batch was odds & ends, so that's probably the cans of evaporated milk I added. Idk if anyone will read this, but I hope it helps someone! Might copy paste this comment if I happen to see another vid within an hour or it being uploaded though 😂
We have a similar recipe here in the Philippines, pastillas de leche, almost the same thing except you can either make it as solid or as chewy or as soft as you want it to, AND no cooking necessary-just a little bit of kneading, then shaping (and you roll them on some white sugar) and then they're ready to eat (unless you want to store them, then we wrap them in cellophane).
I’ve done recipes from that channel before and what I learned is you gotta just trust the process LOL if you deviate it’ll come out different. I find that my cooking times aren’t always the same as theirs but specifically for stuff with starches you sometimes gotta go passed what you think you should. I don’t remember what recipe I did but I too didn’t cook it long enough and it was softer than the video
Maybe try sweetened condensed milk and leave of milk and sugar? Maybe add vanilla or vanilla bean or paste. Roll with butteted hands or floured hands with cornstarch...
I have experienced sticking of the mixture when I have made mochi in the skillet. Have lost about 1/5 of the dough:( The resulting mochi was also very sticky, but the corn starch saved the day:) the texture of mochi was very good, btw
Seems more like chewy rice powder to me. Very interesting 👌 good job working with that even though it was a sticky situation for a while there. Entertaining video 🤗
I have made these with it added in with the other ingredients and an bit more sugar. Cornstarch on the plate helps it not stick and makes shaping a lot easier.
In this matter of highly viewed recipes on RU-vid, you should try to replicate this brazilian chocolate cake recipe with 60 million views from the channel Receitas da Cris! There's no need to know portuguese to find it, just search for the channel and you'll find it, as it is its most watched video
@@emmymade I'm so glad you responded my comment! I really really like your content Not only your calmness and tenderness make the experience of watching your videos soothing for me, but your efforts in trying out these weird or culturally diverse recipes are quite refreshing as well Thank you 🌟
Just shows that view counts don't always mean the content is any good, especilaly if they skip steps, use wrong measures and don't even taste the end product... :\
I kinda want to try this w/ plain, unsweetened almond milk & cornstarch as the substitutions. I'll report back if it works out! edit: instead of cocoa, I'll dust mine w/ PB powder bc I've found it's a very good sub for kinako powder
Looks like you really had to work hard with that. Ugh! I’d hate to clean that pan! Omg! I love watching you though do all the work tasting and clean up lol I live vicariously through your experimentations!
I watched the original video. They did say to stir over low heat until it pulls away from pan. Also refrigeration was optional. Maybe too high heat caused the sticking issue? I will try this because I love mochi and it seems similar
I followed the recipe using half tapioca starch and half corn starch and the full amount of sugar and I thought it turned out pretty good other than being wayyy sticky. It didn't stick to my plate to bad but the pan looked awful haha hot water and rubbing it away worked great though
Lol...it really does look like a little butt...😳 you're too funny 🤣 I really want to taste these! 😋 I love your glasses and I have to have them..Have a beautiful week...xo hydie
Good Cooking I love to know about chewy Milk Emmy...That's awesome Ofcourse you so positive emmy while you cook I appreciate you and your recipes that you are teaching me THANKS EMMY ❤
Looks like a lot of work for a small yield. Thank you for your video. I've been curious about this milk stuff and now I know I don't want to make it. LOL
lol There are many 'chewy milk' recipes from various cultures - there are easier ways to get similar looking results (that seem tastier too!). I'm with ya - this particular recipe seems like a lot of work for very little result!
