I love the chapter titles, I laughed so hard at "cooking the dough." "shaping the dough." "buttcheeks."

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!

I can always tell how emmy feels about the things she tastes by the tone of her "mhmm" 😂

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.

I love the way she speaks. Even while talking normally its like her voice has an asmr effect

Looks a lot like yema, a kind of chewy milk sweet thingy made of basically just cooked condensed milk. But this is a slightly different version

If it was me, i would top it with some grounded peanut or grounded mungbean powder. It would be lovely

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 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.

I'm imagining all the different flavored milk you can do with these! Strawberry milk with real strawberries, YUM!

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.

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

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.

Wonder if the type of milk used (Whole, 2%, 1%, Skim, Almond, Cashew, etc) has any affect on the taste and texture of the final product.

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!

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. :)

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

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

When you were patting it with the spatula, it reminded me of Flubber 😂

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'm loving all these videos coming out this week!! What a treat! 😊

Yesss the best Videos on earthhh.I love your videos!! Could pls make a video about halva?Thats an Arabic treat, it’s very sweet!

This looks so delicious. I love all these unusual recipes you've been doing ✨

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 ;-;

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

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!

If the taste is tame you could probably sprinkle some cocoa powder on them or even a bit of cinnamon or coffee. Since it's sticky it'll remain

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🥰

put a little green food dye and instead of cutting it serve at Halloween time and you got an Orc tongue

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

that pan looks like hell to wash

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 😆

I'd like to see you do more Home Cooking recipes. I tried a couple and they never turned out... and even followed the recipe to the gram.

It would be lovely to see a weird food convo video because you explain things so in depth!

I absolutely love your videos! They are always entertaining and informative 💙💙 much love from Seattle!!

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

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.

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 !! 🦋

Hi Emmy! Well I love milk, so I'll definitely try this one! Thanks ❤️

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 been watching your videos for a long time now and realized I have yet to comment! I love your content. You're my comfort channel. 💛

It looks like it could be a pretty versatile dessert. Adding caramel or vanilla might be good.

Looks great! Thanks for introducing us to so many cool things!

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!

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! 💜

You can use volume measurements for cooking, but always use metric for baking.

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 ❤

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’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

Emmy, this kind of looks like slime. I’m not sure I can get past that.

I bet these would be good rolled in sweetened matcha powder

Never knew you had a channel, I always watched you on facebook. Just subscribed~❤️ ❤️ ❤️

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

I made this tonight as I was curious and had the same problem with sticky pan mess. Glad I’m not the only one😁.

i think these would be amazing if the milk was infused with pandan leaf before making them.

Hi Emmy☀️ love your videos! Thanks for your great content. Do you know if this recipe is possible when using oat/rice milk? Greetings from Switzerland

I'm isolating right now and I've just been having a marathon of your videos! Thanks for brightening my quarantine Emmy!! ☺

In this matter of highly viewed recipes on KZfaq, 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

I use red package gluten rice flower like ketan rice, soy-milk

Huh. I always just thought it was milk mochi 😂😂😂 I make this and put fruit with it. I make it for the texture. I love the texture of this!

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!)

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

Replace the milk with chocolate milk, or strawberry milk may give it more 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 😂

Thanks Emmy. Good thing you tried this for us🙏😉

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 know my brain would make me die because of this texture

Yes!!! I always anxiously await the moment they cut into a finished item. That’s the money shot.

Hi Emmy 👋 I just have to know.... did your pan survive?🤔 Love your channel ❤

When you start patting the dough, it reminds me of an episode of Japanese Manga Chibi Devi where a motchi dough comes to life. 😍

I did see the video and from the title, it did say milk mochi, so it is to be a mochi consistency. But yes, it does look like a pan would be ruined lol in doing this. But I love your videos and how you put all the effort in the world in demonstrating. ❤️❤️❤️👍🏼

Hii emmy...much love from BOSTON!!

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

I wonder if it’d work if you used chocolate milk. Just incorporate the chocolate during instead of cocoa powder after. Might have to try it.

Love your recipes

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

Idea for a video, could you please try making red wine salt?

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

I bet you could do so much with this! Kinda like mochi. Wrap a whole strawberry.. roll it in something… idk. I want to try this now.

Emmy makes the coolest things 😊💜

OMG EM I saw your shirt and was like where did you get that!? I love it and then I realize it was your own haha

I think you can just use the potato starch to dust it so its not so sticky like making the mochi

Omg I really have to try this recipe with fruit in the middle.

Cool I’m planning to make this as well!

"Patting the dough into submission, is very cute" Uhmmm... I didn't knew Emmy was into that

Mochi is one of my favorite foods so I think this looks delicious!

I think potato starch can lose binding power from too much heat, and/or too much mechanical force (stirring?) But I'm not sure if it was potato starch, or a different type of starch.

Love all your video's!

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

Could you mix other stuff into the recipe? I feel like wasabi flavored -chewy milk- would be cool!

Love your honesty, stay sweet 😋 ❤️

maybe so it won't burn, you could steam it in the microwave like mochi as well - like in short intervals

Where you get those cute little bowls/plates? I NEED ☺🥰😍

Well, that did look very fun! Such a waste left in the pan and not a tasty outcome. I was thinking they could have been rolled in cocoa or powdered sugar. They do sound interesting and a fun mouth feel! The best part, they are gluten free! I just adore it when you make GF desserts! Thank you, Emmy, you are fantastic!

I think these would be delicious rolled in cinnamon with castor sugar or icing sugar.

This look delicious😋👏🏻 greetings from italy