Favorite Custard Mochi Food

MOCHI WITH CUSTARD FILLING

Steps:

• Add the milk to a small saucepan and heat over medium heat to boiling.
• Slowly whisk in the flour, eggs, and sugar.
• Heat on low heat until bubbling and thick, about 5-10 minutes.
• Pour the custard through a mesh sieve to remove any clumps. Let the custard cool.
• Scoop custard into a frosting bag and pipe onto a cookie sheet into 8 dollops. Freeze for one hour.
• Add sweet rice flour, sugar, salt, water, and a few drops of food coloring to a microwave-safe bowl. Cover the bowl loosely with plastic wrap.
• Microwave for 1 minute, remove plastic, then stir. It will not be smooth after stirring it.
• Replace the plastic wrap and continue microwaving for 1-minute intervals until mochi has a translucent quality and feels gummy. This usually takes 3-4 minutes. Allow to cool slightly, enough to handle with your hands.
• Place the mochi on a cutting board generously coated in potato starch. Sprinkle potato starch on top of the mochi. Shape the mochi into a half-inch thick disk.
• Using a knife or bench cutter, divide the mochi into eight pieces.
• Coat your hands with potato starch and roll each piece into a ball, and then flatten it into a disk.
• Place a ball of frozen custard in the center. Use your fingers to pinch the Mochi closed around the custard.

CUSTARD MOCHI

Steps:

• Preheat oven to 350 degrees F.
• Mix mochiko,salt, and baking powder together.
• Mix melted butter, sugar, eggs, and vanilla.
• Alternate adding mochiko mixture and milk to egg mixture in 1-2 batches. Beat until batter is smooth, making sure to scrape the bottom of the bowl.
• Pour into a greased 9x13" baking pan. Bake for one hour. There should be an even, light brown crust on top and an inserted toothpick should come out clean.
• Let cool, cut into squares, and serve. Leftovers can be kept in the fridge but should be brought to room temperature before eating.

BUTTER MOCHI

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
• Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
• Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

CUSTARD MOCHI

Steps:

• Grease a 9 x 13 inch pan. Preheat oven to 350 degrees.
• Cream sugar and butter together in a mixing bowl.
• Beat in eggs, one at a time.
• Add mochiko flour, baking powder, vanilla extract and milk.
• Mix till batter is smooth.
• Bake for one hour.
• Allow to cool for 1-1 1/2 hours, then slice.

FAVORITE CUSTARD MOCHI

Steps:

• Preheat oven to 350 degrees. Grease a 9x13-inch baking pan, set aside. In a large bowl, cream the butter and sugar; add the eggs, 1 at a time; beating well after each addition. Add the remaining ingredients until blended well. Pour into prepared pan; top with coconut flakes and bake for 1 hour and 15-20 minutes. Cool completely and then chill until ready to serve; slice into equal squares.

HAPPY APRIL FOOL'S DAY - BURMESE MOCHI

Steps:

• In a bowl combine sticky rice powder and water; mix well.
• Get dough the size of plum and make a little well inside and place the palm sugar and close the dough after and roll with your palms in a circular motion to make a ball.
• Repeat above instruction until all the dough is gone.
• Let water boil in a 6 qt pot. Place all mocha into the pot but make sure to place the mochi balls away from each other. Cook for 5 minutes and take the mochi balls out of the water.
• Place on the plate and garnish with coconut flakes.

CHOCOLATE CHERRY MOCHI

Steps:

• Mix flour and sugar in a microwave safe bowl. (4 cup glass measure works well.).
• Add water and mix well.
• Add chocolate chips.
• Cover with a plate and microwave 2 minutes.
• Stir, replace cover and microwave an additional 2 minutes.
• Stir to mix well and get even and smooth consistency.
• Mix cocoa powder and starch together to use to dust balls. Dust your hands with it.
• Spoon out a walnut sized portion. Flatten it to a circle (thinnest at edges.).
• Place a little hazelnut spread and a cherry in the center and pinch up the bottom, sealing it well.
• Make sure there is enough powder/starch on the balls so they won't stick to each other or the serving dish. You can also put each mochi inside its own small cupcake liner, but you'll still need to make sure the bottom is dusted.
• Keep them covered so they won't dry out too soon. They get dry and harder after 4-5 days. Keep cool.
• You could also just put a piece of fruit (raspberry, strawberry, etc.) without the hazelnut paste, but they'd have to be eaten quickly.
• It's fun to make and would be good for older children/scouts/etc. to make, but it can get very messy! Good to do outside in the nice weather with kids.