this recipe caught my eye a while back because i do love my custards and the fact that they can be served square rather than pie shape or molded. of course, now i have found that i can make alot of custard type desserts square (such as my Ginger Orange Custard Squares) with the right ingredients. i also love the idea that it came from someone's "Mama-san" so i believe this is a real authentic Japanese treat. if it's not, well, at least i know it came from a real "Mama-san". many thanks to the original blogger, Wasabi Prime, and his mom for posting this delicate little sweet treat.
i don't know about you, but i haven't experienced too many MOCHI treats. i have tried the frozen ice cream mochi balls from Trader Joe's...those are fun. i'm not quite used to the chewy texture. once i realized that's what it was supposed to be like, i was OK with it. i found the custard top half to be just a little too sweet, but i think it's meant to be that way to balance out the mochi bottom. funny, but i think this is actualy just a Japanese Impossible Pie...same concept. the rice flour settles to the bottom and forms a base for the custard.
would i make this again?...pobably not for myself, but if i knew someone was a custard fan and or loved mochi, i would definitely introduce this treat. it's quite lovely dressed up with a little crystalized ginger and ginger syrup...nice presentation and a unique dessert.
found at Wasabi Prime
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 (Mama-san) suggests using a plastic knife for easier cutting. Do as Mom says, she knows best.