Best 5 Favorite Custard Mochi Recipes

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.

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.

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.

EASY MOCHI

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.