Mochi with Custard Filling
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!
- Author: Ashley
- Prep Time: 30 minutes
- Freezing Time: 1 hours
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: Japanese
- 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
- Add milk Add the milk to a small saucepan and heat over medium heat to boiling.
- Add rest of ingredientsSlowly whisk in the flour, eggs, and sugar.
- Heat until bubblingHeat on low heat until bubbling and thick, about 5-10 minutes.
- Pour custardPour the custard through a mesh sieve to remove any clumps. Let the custard cool.
- Pipe and freezeScoop custard into a frosting bag and pipe onto a cookie sheet into 8 dollops. Freeze for one hour.
- Add ingredients to bowlAdd 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.
- MicrowaveMicrowave for 1 minute, remove plastic, then stir. It will not be smooth after stirring it.
- Continue microwavingReplace 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.
- Shape mochiPlace 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.
- Divide into piecesUsing a knife or bench cutter, divide the mochi into eight pieces.
- Roll and flattenCoat your hands with potato starch and roll each piece into a ball, and then flatten it into a disk.
- Fill with custardPlace a ball of frozen custard in the center. Use your fingers to pinch the Mochi closed around the custard.
- I highly recommend eating the mochi while it's fresh, but it can be stored in the refrigerator for two days or in the freezer for two weeks.
- If the mochi tends to get dry while you're working with it, you can place it in the microwave for a couple of seconds until it's easier to work with.
- This recipe can easily be made with a variety of different fillings. Some popular mochi fillings include red bean paste (anko), white bean paste (shiroan), ice cream, custard, strawberries, and even cookie dough!
- Serving Size: 1 grams
- Calories: 180
- Sugar: 13
- Sodium: 61
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 5
- Cholesterol: 95
Keywords: custard,filling,mochi,rice cake,