Best 6 Favorite Custard Mochi Recipes

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.

SWEET BUTTERY CRUSTED CUSTARD MOCHI

Steps:

• Grease two large 9" glass pie pans or one large 9" x 13" glass pan with Crisco. Set aside. Preheat oven to 350°F.
• In a large bowl, cream together the butter and sugar. Add one egg at a time and mix. Add in the remaining ingredients and mix well.
• Divide mix into the two pie pans or pour all into a 9" x 13" pan. Optional - sprinkle top with shredded coconut. Bake for 1 hour. Remove from oven and let it cool completely. Serve or place into the refrigerator to chill overnight and 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.

CHOCOLATE BUTTER MOCHI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Sift mochiko, sugar, cocoa powder, and baking soda together in a bowl.
• Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Stir in chocolate chips until smooth and creamy.
• Beat coconut milk, evaporated milk, and eggs together in a bowl. Add vanilla extract. Add chocolate-butter mixture and stir until incorporated. Add to the flour mixture slowly, whisking by hand until well incorporated and no lumps remain. Pour into the prepared pan.
• Bake in the preheated oven until set, about 55 minutes.
• Cool completely before cutting, about 1 hour. Cut with a plastic knife; mochi sticks to metal.