{"id":4601,"date":"2020-10-02T08:08:00","date_gmt":"2020-10-02T12:08:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=4601"},"modified":"2020-10-03T09:21:27","modified_gmt":"2020-10-03T13:21:27","slug":"mochi-mooncakes-with-creamy-custard-filling","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/mochi-mooncakes-with-creamy-custard-filling\/","title":{"rendered":"Pretty Mochi Mooncakes with Creamy Custard: See How I Made Them From Scratch!"},"content":{"rendered":"\n

October 1, 2020. Sunny and cool<\/em>. Mochi Mooncakes with Creamy Custard<\/em>.<\/p>\n\n\n\n

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Today I had so much fun putting together these Mochi Mooncakes with Creamy Custard. I always wondered how difficult it would be to create such an iconic Asian traditional celebration cake. I like this modern twist on the elegant and reliable Harvest festival round cakes. It also helps that my kids love mochi ice cream and all the ingredients are similar! <\/p>\n\n\n\n

I am such a nerd and love my kitchen gadgets! \ud83d\ude0a I bought this mooncake stamp mold back in the spring with the vague idea of making mooncakes someday. Well, that someday is today! <\/p>\n\n\n\n

\"Mooncake<\/figure><\/div>\n\n\n\n

I started to search for a recipe for something that doesn’t take days to put together and landed on this one by omnivorecookbook.com. The instructions were clear and there were no difficult-to-find ingredients on the list. I was sold!<\/p>\n\n\n\n

There are 4 essential steps to these cute mochi mooncakes: first, we make the custard filling; second, we make the mochi outer wrapper; third, we assemble the dough with filling; fourth we mold the cakes into fun shapes. That’s it. The key thing is to make sure you are patient and let things cool down or rest before proceeding to the next step.<\/p>\n\n\n\n

Without further ado, let’s get to it! <\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n

The items are listed in roughly the order they are used. The first group has the ingredients for the delicious creamy custard. Next come the items for the outer mochi rice flour wrapper. <\/p>\n\n\n\n

Custard Filling<\/strong>
6 Tbs (40 g) cornstarch
2 tsp (5 g) all-purpose flour
\u00bd cup (112 g) granulated sugar
5 large egg yolks
2 cups (480 g) whole milk
2 Tbs (30 g) butter
1 tsp vanilla extract<\/p>\n\n\n\n

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Mooncake Dough<\/strong>
1 cup (120 g) glutinous rice flour
1 cup (120 g) rice flour
\u00bd cup (60 g) cornstarch, extra for dusting
\u00be cup (100 g) confectioners icing sugar
1\u00bd cup (350 g) whole milk
\u2153 cup (55 g) vegetable oil
1 tsp vanilla extract
a few drops of gel food coloring, red and green<\/p>\n\n\n\n

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You will need a small mooncake mold and a large steamer for this recipe.<\/p>\n\n\n\n

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Making Mochi Mooncakes with Creamy Custard from Scratch<\/h2>\n\n\n\n
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Making Creamy Custard<\/h3>\n\n\n\n

In a small saucepan, add milk and a quarter cup of sugar. Heat and stir over medium low heat. Cook until it reaches about 120\u00b0F\/ 49\u00b0C (no more than 150\u00b0F \/ 65\u00b0C). Do not overheat.<\/p>\n\n\n\n