Recipe: Custard Mochi

Okay before I begin, I have a funny story to tell about this. I saw this recipe online and was amazed at this mochi. I had never seen a mochi recipe that separated into a layer of mochi, a layer of custard and then a glorious layer of crust (yes, I count a good crust as a layer!). Needless to say, I had to make it right away and I am so happy I did. It’s a pretty crazy recipe, it asks for 4 cups of milk and 4 eggs…but we are making custard! How did it turn out? Heavenly. Absolutely perfect. I followed the recipe exactly but I have some tips of my own after the recipe I’m going to post.

Funny story. So I got into work and wrote an e-mail out to the staff about how I never saw this kind of mochi before and told them all to give it a try. ┬áThen one of my coworkers tells me she has made this same exact recipe and brought it to the office at least three times. OOPS. I felt really bad but I kept laughing too! Not at her but at me writing that e-mail to the staff like I found something new or something! Luckily she wasn’t too mad since we are pretty close…lol. Here are the pictures!

140223-01Look at that awesome crust. No can beat that…

140223-02You see the layering? Oozy custard in the middle…

140223-03Wish I had a nice one sliced up to take a picture of…I was too busy trying to eat it! It is crispy, creamy, chewy all at once. All that texture makes for the perfect dessert.

Custard Mochi

1/2 cup butter, softened
1 3/4 cup sugar
4 cups milk (2% or higher)
4 whole eggs
2 tsp vanilla extract
2 cups mochiko (rice flour)
2 tsp baking powder

Preheat oven to 350 degrees. Grease 13 X 9 pan. In large bowl, cream butter and sugar. Add eggs one at a time, beating after each addition. Add remaining ingredients and mix until well blended. Pour into pan and bake for 1 hour and 20 minutes, or until center is firm. Cool and chill in refrigerator. Cut into squares — my mom suggests using a plastic knife for easier cutting. Do as Mom says, she knows best.

Recipe from Wasabi Prime.

Jenny’s tips:
1) You must use a glass pan, no exceptions!
2) Do not chill it in the refrigerator! For me, I baked it at night and let it cool overnight at room temperature. Then I served it out to my office in the morning and bugga was gone before I could even throw it in the fridge. Well I did save a few pieces for my family which I did throw in the fridge (since there’s custard) and it did not taste good. The crust got really mealy and ruined the whole mochi for me, but these are just my personal tips.