Mochi With Custard Filling Food

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CUSTARD MOCHI



Custard Mochi image

Adapted from an old church cookbook from Anaheim Free Methodist Church.

Provided by Mochi Mommy

Time 1h10m

Number Of Ingredients 8

1 16 oz box Mochiko
1 tbsp baking powder
1/2 cup melted unsalted butter
1 1/2 cups sugar
4 eggs, beaten
2 tsp vanilla extract
4 cups whole milk
1 tsp kosher salt

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.

MOCHI WITH CUSTARD FILLING



Mochi with Custard Filling image

Custard Mochi (Daifuku) is a sweet and chewy Japanese dessert! Made with custard wrapped in glutinous rice cake, it is a treat you won't be able to resist. While it's traditionally eaten around the Japanese New Year, the sweet treat can be enjoyed at any time of the year!

Provided by Ashley

Categories     Dessert

Time 1h45m

Number Of Ingredients 12

1 cup milk
2 Tablespoons all-purpose flour
4 egg yolks
3 Tablespoons granulated sugar
1/2 teaspoon vanilla extract
dash of salt
1 cup Mochiko sweet rice flour
1/4 cup granulated sugar
dash of salt
3/4 cup water
yellow food coloring
potato starch or cornstarch

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.

Nutrition Facts : Calories 174 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 59 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CUSTARD MOCHI



Custard Mochi image

Make and share this Custard Mochi recipe from Food.com.

Provided by marisk

Categories     Dessert

Time 1h10m

Yield 12-15 serving(s)

Number Of Ingredients 7

2 cups mochiko rice flour (16 ounce)
2 cups sugar
4 eggs
4 cups milk
3 teaspoons baking powder
2 teaspoons vanilla extract
1/2 cup butter, softened

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.

Nutrition Facts : Calories 371.7, Fat 12.6, SaturatedFat 7.3, Cholesterol 93.7, Sodium 222.2, Carbohydrate 58.7, Fiber 0.6, Sugar 33.5, Protein 6.4

FAVORITE CUSTARD MOCHI



Favorite Custard Mochi image

Make and share this Favorite Custard Mochi recipe from Food.com.

Provided by ChamoritaMomma

Categories     Dessert

Time 2h

Yield 24 pieces

Number Of Ingredients 9

1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon coconut extract
4 eggs
4 cups milk
1 (16 ounce) box mochiko sweet rice flour (about 2 c.)
2 teaspoons baking powder
1/2 cup shredded coconut flakes

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.

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