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. Β Then 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

Ingredients
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.

25 comments

  1. denise says:

    Hooray – I’m so glad you liked it!! It’s my mom’s recipe, although I think everyone in Hawaii has their own version of this. Supposedly you can do a chocolate version too? Haven’t tried, but I’m sure it’s yummy. I’m so glad you’re as addicted to this stuff as I am! πŸ˜€

    • Jenny says:

      Hi Denise! Thanks for commenting! Too funny you mention, of course after I make it…everyone tells me they made it before. Sorry, I think this recipe made the best batch so thanks for sharing it! I haven’t tried the chocolate version either but that sounds like it would be a real hit!

    • Jenny says:

      Hi Vaun! You know what? I haven’t used a mixer in years. I used good ole elbow grease. Pretty sure I used a whisk…if not, chopsticks because I’m asian. πŸ™‚

  2. Tonja says:

    i made this recipe last week and it’s delicious! Best ever! Tonight I’m experimenting and using coconut milk and cocoa powder. Crossing my fingers that it turns out with the 3 layers.

    • Jenny says:

      Oh my, Tonja! I really hope this new experiment comes out! I am waiting to hear back from you! So glad you enjoyed the original!

      • Tonja says:

        Just realized I never commented back with my results! I’m making the original recipe tonight and came across my comment from last year.
        Unfortunately the cocoa powder and coconut milk mochi didn’t seperate into layers like I had hoped πŸ™
        It was still delicious tho!!

  3. Dina says:

    Sounds delicious! If I made this for the holidays and packaged for Chrismas goodies, would I need to refrigerate it or tell people they need to refrigerate it or smear it right away?

    • Jenny says:

      Hi Dina! I think since there is custard involved, it should be consumed immediately if possible! If not, refrigerate immediately. πŸ™‚

  4. Sam W says:

    I live on the Big Island and they sell butter mochi everywhere; they even sell ono butter mochi at the gas station! But I have to give the prize to yours. It is the best butter mochi ever! Mahalo for sharing.

  5. Lailin says:

    I don’t know what I did wrong but the mochi came out to be a single layer and no custard part appear. Do you have any suggestion?

  6. Serea says:

    Hi Jenny, after adding the eggs, do you need to whip the eggs until fluffy and double in volume like how one would do with cake recipe? or just whisk until the eggs are just mixed with the butter?

  7. Melissa says:

    Hey Jenny! So I tried the recipe today and my custard ended up on the top layer. Don’t get me wrong it was still delicious. But I was so bummed I made it exactly as instructed. Ahh das ok buggah was still ono

  8. J. says:

    Thanks for the recipe Jenny! My custard just ended up on the top layer too. I was hoping for the “magic” middle layer but it’s still so good. I’ve made it twice already! πŸ™‚

    • Jenny says:

      Hi J! Oh shucks, I’m not sure why the layering isn’t working. Or maybe I make it wrong?? The main thing is…it’s delicious! No matter how it looks…just gotta taste good. πŸ™‚

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