Video summary

[Sub] 1/2 Kilo Glutinous Rice Flour At Gatas❗Ganito Gawin Mo❗💯Patok Pangnegosyo | Milk Bomb Recipe

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Irene (from her cooking channel)
  • Also promotes:
    • “Kitchenatics”
    • “Taste of Pinas” (for more recipes/business ideas)
  • She shares her own version of a trending “Milk Bomb” (Filipino mochi-style) and notes it may differ from market recipes.

Ingredients (with quantities mentioned)

Creamy milk filling

  • 1 can (370 ml) evaporated milk
  • 1/2 cup condensed milk
  • 1/2 cup powdered milk, dissolved in 3/4 cup water
  • 4 tbsp cornstarch
  • 1 tbsp butter or margarine (added after thickening)
  • Sweetness: adjust to taste (she emphasizes tasting)

Variation scaling: for 1 kilo, double the filling ingredients.

Mochi dough (glutinous rice flour base)

  • 500 g (1/2 kilo) glutinous rice flour (explicitly: not regular rice flour)
  • 1/2 cup cornstarch
  • 3/4 cup white sugar (can add more if desired)
  • 1/2 tsp salt
  • 1 can (370 ml) evaporated milk
  • 1 1/2 cups water
  • 1/4 cup melted butter or margarine
  • Flavor options (choose your fillings):
    • Strawberry
    • Ube
    • Mango
  • 1 tsp flavoring per flavor batch
  • Optional: food coloring for color

Coating / forming

  • Desiccated coconut (for coating)
  • (Preparation) butter or vegetable oil for greasing steamer/lanaera and the working area

Serving / storage notes

  • Serve after chilling
  • Keeps in the chiller 3–4 days, depending on proper food handling

Equipment & Prep

  • Stove (low-medium heat for thickening the filling)
  • Mixing containers/bowls
  • Steamer setup + lanaera (or any steaming container)
  • Clean cloth to cover the steamer lid and prevent water drips
  • Greased working area
  • Plastic gloves recommended for sticky dough handling and contamination prevention
  • Plastic wrap to cover dough while working in batches
  • Storage/packaging containers for giveaways (examples: plastic tub / clam shell / woven tray)

Step-by-Step Method (with key timings & technique)

1) Make the creamy milk filling

  1. In a pot, combine:
    • evaporated milk, condensed milk
    • powdered milk (dissolved in water)
    • 4 tbsp cornstarch
  2. Mix until smooth (no undissolved particles/lumps).
  3. Cook on low-medium heat, stir continuously, until thickened.
    • Tip: continuous stirring helps prevent solid bits.
  4. Lower heat, then add 1 tbsp butter or margarine.
  5. Cook about 2 minutes (until butter melts).
  6. Transfer to a container and cool before assembling.

2) Make and steam the mochi dough

  1. In a bowl, mix dry ingredients:
    • glutinous rice flour
    • 1/2 cup cornstarch
    • 3/4 cup sugar
    • 1/2 tsp salt
  2. Add wet ingredients:
    • 1 can (370 ml) evaporated milk
    • 1 1/2 cups water
  3. Mix until smooth, with no solid particles.
  4. Add 1/4 cup melted butter or margarine.
  5. Divide dough by the number of flavors (she uses 3 flavors).
  6. For each flavor batch, add 1 tsp flavoring (Strawberry/Ube/Mango) and optionally food coloring.

3) Steam

  1. Grease the steamer/lanaera with butter or vegetable oil.
  2. Arrange dough in the steamer basket/container.
  3. Steam for 20–25 minutes over medium-low heat.
  4. Keep the lid covered with a clean cloth to prevent dripping water.
  5. Remove and cool slightly (not too cool—still warm and manageable).

4) Knead (crucial step)

  1. Knead while dough is still handleable until smooth and stretchable.
  2. Key cues:
    • Dough is very sticky at first → keep the work area greased.
    • Use plastic gloves for easier handling.
    • Don’t rush—patience matters.
  3. Dough is ready when it can be stretched extensively.
    • If it won’t stretch, it needs more kneading.
  4. Wrap in clean wrap to prevent drying while preparing other flavor batches.

5) Assemble “milk bomb” (with filling)

  1. Divide dough into portions for your desired size.
  2. Flatten/stretch each piece.
  3. Add about 1 tsp (or more) creamy milk filling.
  4. Pinch/seal well to prevent leaks.
  5. Coat with desiccated coconut.

6) Chill

  • Chill assembled milk bombs for 30 minutes to 1 hour.

Tips, Common Failure Points, and Handling Notes

  • Stir continuously while thickening the filling to avoid solids.
  • Use glutinous rice flour (not regular rice flour).
  • Kneading is very important:
    • don’t rush
    • dough is ready when stretchable and easy to extend
  • Grease hands/work surface; use plastic gloves due to stickiness.
  • Contamination/shelf life handling note: she recommends wearing gloves so the product isn’t handled with bare hands again after cooking.
  • Texture/storage: stays melt-in-mouth and doesn’t harden in the chiller for 3–4 days.

Serving / Packaging Suggestions

  • Serve as a ready-to-eat snack.
  • For holiday giveaway presentation, use:
    • plastic tubs
    • clam shells
    • a circular woven tray
  • Add ribbon/stickers for presentation.

References / Notes

  • No external sources are mentioned in the subtitles.
  • The recipe is described as Irene’s own version of the trending “Milk Bomb,” developed through “trials and errors,” and she references online trending pricing for context.

Original video