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Custard-Filled Mochi


Custard-Filled Mochi




For the Custard Filling:

  • 1 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

For the Mochi Dough:

  • 1 cup glutinous rice flour (sweet rice flour)
  • 1/4 cup granulated sugar
  • 1 cup water
  • Cornstarch or potato starch for dusting



  1. Make the Custard Filling:
    • In a medium saucepan, whisk together the milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture starts to thicken.
    • In a small bowl, beat the egg yolks. Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
    • Pour the egg mixture back into the saucepan and continue to cook, stirring constantly, until the custard thickens and coats the back of a spoon.
    • Remove from heat and stir in the vanilla extract and butter until smooth.
    • Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and refrigerate until fully chilled.
  2. Prepare the Mochi Dough:
    • In a microwave-safe bowl, mix the glutinous rice flour, sugar, and water until smooth.
    • Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the mixture, cover again, and microwave for another 1 minute. Stir once more, then microwave for an additional 30 seconds to 1 minute until the dough is translucent and cooked through.
  3. Assemble the Mochi:
    • Dust a clean work surface with cornstarch or potato starch. Turn the cooked mochi dough out onto the surface and let it cool slightly.
    • Using your hands dusted with starch, flatten a small piece of mochi dough into a circle.
    • Place a small spoonful of chilled custard filling in the center of the mochi circle.
    • Carefully fold the edges of the mochi dough over the filling, pinching to seal and form a ball. Repeat with the remaining dough and filling.
  4. Serve:
    • Dust the finished mochi with additional cornstarch or potato starch to prevent sticking. Serve immediately, or store in an airtight container in the refrigerator for up to 1 day.

Enjoy your homemade custard-filled mochi! These sweet and chewy treats are perfect for any occasion.

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