Creamy Custard Mochi

Prep Time 30 mins
Cook Time 20 mins
Rest Time 1 hr
Total Time 1 hr 50 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 170  C
Servings: 10
Best Season: All Seasons
Description

Soft, chewy, and delicately sweet, Creamy Custard Mochi combines the stretchy texture of traditional Japanese mochi with a rich, velvety vanilla custard filling. This homemade dessert is gluten-free, elegant, and surprisingly simple to prepare. Perfect for tea time, parties, or special occasions, these pillowy mochi bites melt in your mouth with every bite.

Ingredients
    For the Custard Filling:
  • 2 cups whole milk
  • 4 large egg yolks
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp unsalted butter
  • 1 tsp pure vanilla extract
  • 1 pinch salt
    • For the Mochi Dough:
  • 1 cup glutinous rice flour (sweet rice flour)
  • 0.25 cup granulated sugar
  • 1 cup water
  • 1 tbsp neutral oil (such as sunflower or vegetable oil)
  • 0.5 cup cornstarch or potato starch (for dusting)
Instructions
    Prepare the Custard Base
  1. 1
    In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour in the milk while whisking continuously to prevent lumps. Place the saucepan over medium-low heat and cook gently, stirring constantly with a silicone spatula. The mixture will gradually thicken after about 5–8 minutes. Once thick and creamy, remove from heat and stir in butter, vanilla extract, and salt. Mix until smooth.
  2. 2
    Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 1 hour until firm.
    3. Prepare the Mochi Dough
  3. 3
    In a heatproof bowl, mix glutinous rice flour and sugar. Gradually add water while whisking until the batter is smooth and lump-free. Stir in the oil.
  4. 4
    Cover the bowl loosely with plastic wrap and steam over boiling water for about 15–20 minutes, or microwave in 1-minute intervals (stirring between each interval) until the dough turns thick, sticky, and slightly translucent.
    5. Cool and Knead the Dough
  5. 5
    Allow the mochi dough to cool slightly until safe to handle but still warm. Generously dust your working surface with cornstarch. Transfer the dough onto the surface and dust the top as well. Gently knead a few times until smooth and elastic. Avoid over-kneading; the goal is a soft, stretchy consistency.
    6. Portion the Custard
  6. 6
    Remove the chilled custard from the refrigerator. Scoop small spoonfuls (about 1 tablespoon each) and roll into small balls. Place them on a tray lined with parchment paper. If the custard feels too soft, freeze the balls for 15–20 minutes to firm them up.
    7. Shape the Mochi
  7. 7
    Divide the mochi dough into 10–12 equal portions. Flatten each piece into a round disc about 8–10 cm wide. Place one custard ball in the center. Carefully stretch the edges of the dough around the filling and pinch to seal tightly. Roll gently in your hands to form a smooth ball.
  8. 8
    Dust off excess starch using a pastry brush.
    9. Final Rest
  9. 9
    Let the assembled mochi rest at room temperature for 10–15 minutes before serving. This allows the texture to settle and become perfectly soft and chewy.
Note
  • Always keep the mochi dough covered to prevent drying out.
  • If the dough becomes too sticky, lightly dust with additional cornstarch.
  • Store in an airtight container in the refrigerator for up to 2 days. Best consumed fresh.
  • Avoid freezing assembled mochi for long periods, as texture may harden.
  • You may flavor the custard with matcha powder, cocoa powder, or citrus zest for variations.
  • For extra elegance, dust lightly with powdered sugar before serving.
Keywords: gluten-free dessert, chewy mochi, homemade sweets, Asian dessert, party treat
Read it online: https://petitepanini.com/recipe/creamy-custard-mochi/