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.
Wasabi Mom's Custard Mochi
found at Wasabi Prime
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. NOTE...i used a glass dish and another follower agrees that glass will work best. glass OR ceramic, but with glass you can see what's happening.
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.
16 comments:
Love it. I'm doing it.
This is so interesting! I love mochi flour and make cupcakes with it regularly - I had no idea it could be used in custards too!
Ha! Thanks for trying out my mom's recipe. It's got a texture that's an acquired taste, to be sure, and it makes a LOT, so I don't often make it unless guests are coming over. Thanks for giving it a whirl. Will have to tell my mom; she'll be tickled that people are giving it a try.
My brother sent me this link, asking me to make it for him...hehe.. :) btw, it looks good!
I've never seen anything quite like this, but I do love mochi and it sounds really yummy!
Mahalo nui (Thank you very much)! I've been looking for this recipe and have attempted others with no success but this successful attempt is cooling as we speak, YAY! If I may mention, I substituted vanilla for almond extract. So excited! Now, who do I share this acquired texture treat with? Like you said denise "wasabi prime" sakaki's child, it is much. I knew it would be but suffer from Big Eye syndrome, AND I don't have a plastic spoon, doh!
Hi again. Sorry for taking up all the blog air :) I was so excited yesterday that it was a success but I hadn't tasted it yet and now that I have...Oh Em Gsh, YUM! I don't know how this worked out but the mochi layer(s) managed to bake on the bottom and the top so it came out like a custard filled mochi and I couldn't be happier about it. If only to be able to replicate that effect one day. The almond flavor is delish. Thanks again Jules. On to my next recipe of yours... Oh, please feel free to guide this newbie if I'm breaking etiquette.
This looks really good, I'm think
I will try to take a shot at making this. Thank you for posting this!!
hi murasaki...thanks for the comment. i hope you give it a try
i tried this today and it did not turn out well :( even after greasing the pan, after 1 hr and 20 min at 350, the baked product stuck to the sides and so getting it out was a real struggle. the bottom also was slightly overcooked (too crusty) while the custard was pretty runny. i was very excited about this recipe and the taste was great but ... not there. any suggestions?
disappointed... oh no...so sorry this didn't work for you. i got the recipe from another great blogger named Denise at Wasabi Prime. i don't know too much about mochi, but i did what the original recipe called for. maybe i was lucky, but this sure was good and i'm sorry you didn't have the pleasure of a great finished product. i probably used a greased glass pyrex. maybe it was your pan? maybe jump over to wasabi prime and see if she can help? her mom might have the right answer...but thanks for trying this and thanks for the report. the link to her post is in my post.
This is great. I am making it now. I have made custards and butter mochi before. Being originally from Hawaii you can imagine how everyone has THE Best Mochi recipe. Lol=) I have substituted reg milk for 2 c. low fat coconut milk and 2 c Silk Coconut milk. I am allergic to dairy. I have used coconut milk before in both custards and mochi…some say it's their "secret" ingredient to a particular custard or mochi recipe. Hope it works for this one. Baking as we post.
hi CaOrMom....excited to hear how it turns out. i just said out loud today that i need to have some custard...maybe i should make this one. AND i do have some coconut milk in the pantry...hmmmmm
I used a 9x13 glass pan. It came out perfect but slightly on the overcooked side for me. My sons (heading back to school today) and husband loved it though so maybe it's just me. As far as what kind of baking pan to use…yep go with the glass type. Thanks for the recipe I am now mochi-ed out.
hey CaOrMom
thanks so much for the report...and i'm glad you agree that glass is best. i will write that in the post.
a little mochi goes a long way...right?
January 9, 2022. I made this last night. It turned out really good! I’m taking it to our Japanese New Year celebration today with our Japanese Committee. Mama San is right! Use a plastic knife. I don’t know why, but it works best. I will be sprinkling powdered sugar on top. Thank You for the recipe! Judy from Fort Wayne, IN.
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