Handmade Mochi
Original recipe adapted from First Time With Mochi — strawberry-shaped mochi with a coconut custard filling.
🍽️ Makes 7
Ingredients
| 15 g | flour (dough) | |
| 30 g | glutinous rice flour (dough) | |
| 30 g | rice flour (dough) | |
| 30 g | caster sugar (dough) | |
| 135 g | milk (dough) | |
| 2 tbsp | 30 ml | shortening/butter (dough) |
| 2 tbsp | 30 ml | condensed milk (dough) |
| drops | edible pink and green food colouring | |
| 15 g | flour (custard filling) | |
| 15 g | cornstarch (custard filling) | |
| 30 g | custard powder (custard filling) | |
| 50 g | caster sugar (custard filling) | |
| 100 g | evaporated milk (custard filling) | |
| 200 g | coconut milk (custard filling) | |
| 1 | egg yolk (custard filling) | |
| 15 g | melted butter (custard filling) |
Instructions
- Dough: Mix all dough ingredients in a mixing bowl and pour into a container. It will be of sticky-liquid consistency. Place into steamer and steam for 5-10 mins over high heat until it solidifies.
- Take dough out and allow to cool. If you can, try to punch and knead the dough whilst it's hot till it becomes a smooth and elastic dough.
- Transfer to refrigerator to chill for 1-2 hours.
- Meantime prepare custard by sieving flour, cornstarch and custard powder into a saucepan. Add in coconut milk and evaporated milk. Mix well, and add in egg yolk, sugar and melted butter. Simmer all ingredients over medium heat for 20-25 mins, stirring custard every 5 minutes while cooking.
- Divide custard filling into 25 g per portion.
- Remove dough from refrigerator. If it is still very sticky after chilling, add flour as needed to achieve desired consistency. Colour a handful of dough green, and remaining portion pink.
- Divide pink dough into 30 g per portion, and flatten dough into a disc. Dust an ice-cream scoop with cornstarch and place dough into scoop.
- Place custard filling, and wrap dough. Seal seams.
- Roll green dough out, and using a star-shaped cookie cutter, cut out the "leaves" of the strawberry. Attach to strawberry, and make impressions using moulding tools and toothpick.
- Transfer to refrigerator and chill for 20-30 mins before serving.
Personal Notes:
- I steamed my dough for 9 mins and found it had hardened into blocks.. I punched and kneaded the dough whilst it was still hot and it became a smooth dough shortly.
- I will use shorter cooking time for the custard in the future as 25 mins seem too long. My custard started cooking around 15 mins but I allowed it to continue "simmering".
- I did not use the ice cream scoop as I found the dough very sticky to handle. Instead, I sieved very minimal cornstarch onto a piece of cling wrap, placed the pink dough on top, and pressed it flat with a big milk tin with another piece of cling wrap on top. The custard filling is then placed in the middle of the disc, and dough is sealed by bringing the circumference of the dough together with the help of the cling wrap. I found this method working very well for me.
- I made 7 mochis in total.