Pretty Mochi Mooncakes with Creamy Custard Filling
The mooncake is made with rice flour (mochi) wrapper and a creamy custard filling. It’s the perfect round shaped cake to celebrate Mid-Autumn Festival and delicious everyday treat too!
Equipment
- Small Mooncake Mold (50-gram)
- Steamer
Ingredients
Custard Filling
- 6 Tbs (40 g) cornstarch
- 2 tsp (5 g) all-purpose flour
- ½ cup (112 g) granulated sugar
- 5 large egg yolks
- 2 cups (480 g) whole milk
- 2 Tbs (30 g) butter
- 1 tsp vanilla extract
Mooncake Dough
- 1 cup (120 g) glutinous rice flour
- 1 cup (120 g) rice flour
- ½ cup (60 g) cornstarch, extra for dusting
- ¾ cup (100 g) confectioners sugar
- 1½ cup (350 g) whole milk
- ⅓ cup (55 g) vegetable oil
- 1 tsp vanilla extract
- gel food coloring, red and green, a few drops of each
Instructions
- Gather all the ingredients. Let's start by making the Creamy Custard. In a small saucepan, add milk and 1/4 cup (56 g) of sugar. Heat and stir mixture over medium low heat. Cook until it reaches about 120°F/ 49°C (no more than 150°F / 65°C). Do not overheat.Mix the cornstarch, all-purpose flour, and the remaining 1/4 cup (56 g) of sugar in a large bowl. Place the egg yolks in a small bowl and mix. Pour the yolks into the dry mixture in the large bowl. Mix until well combined.
- Heat the milk until warm and add to the egg yolk mixture, about 1/4 cup at a time. Whisk constantly until all the milk is fully incorporated and the mixture is thin and smooth.
- Next, pour the thin mixture back into a pan (the one you used to heat the milk). Heat over medium heat, stirring constantly until the mixture thickens (about 5 minutes). Keep a close eye on the mixture as it will thicken suddenly. When that happens, give it a few more stirs and quickly remove from the heat. Add in the butter and vanilla extract and mix well.
- Line a large deep plate (a casserole dish is perfect for this) with plastic wrap. Place a large mesh strainer on top. Strain the custard into the lined plate and press with a spatula to remove any lumps. Cover the custard with plastic cling wrap. Press the wrap against the custard to prevent a skin from forming. Chill the custard in the fridge for about 1 hour, or speed things up by popping it into the freezer for ½ an hour.
- While the custard is chilling, let's prepare the mooncake mochi dough.
- Prepare a large bowl (a pyrex or oven-proof bowl works well) that can fit into your steamer. Set aside. To prepare your steamer, add water and heat on medium low.
- In another medium bowl, add the glutinous rice flour, rice flour, and cornstarch. Mix well with a fork. Sift confectioner's icing sugar into this and press the sugar to break any lumps. In a small bowl mix milk, oil, and vanilla extract.
- Make a well in the middle of the dry ingredients. Gradually add the wet mixture into the well stirring constantly. Stir until well combined and a watery batter is formed. When ready, carefully strain this batter into the large prepared bowl to remove any lumps.
- When ready, carefully place the bowl with the batter into the prepared steamer - the water should already be bubbling and steaming. (Be vigilant not to get burned by the hot steam!) Cover and steam until the batter is cooked completely, about 20 minutes. After 15 minutes, examine the dough by inserting a spoon into the middle of the bowl. If not cooked, insert the spoon into the middle to expose it and continue cooking. It is done when the dough is stiff and the spoon comes out clean.
- Carefully transfer the bowl to a trivet and let it cool for 5 -10 minutes. Using a spatula, scrape the dough from the bowl and knead it until most of the dough sticks together.
- When the dough has cooled, tip it onto a clean working surface. I find using a pastry mat works well. Do not add any flour or oil to the work surface. Knead the dough until it is soft and smooth, about 5 minutes.
- Divide the dough into 3 pieces. Use a kitchen scale to get even sized mooncakes. Roll each piece into ball. Wrap up one ball with plastic cling wrap and set aside. For the remaining 2 balls, add a few drops of color (adjust to preference) for each and knead the dough until the color is well incorporated. Re-form into a ball, cover with plastic cling wrap. Transfer all 3 balls into the fridge, and let them chill for 30 minutes.
- Form the custard balls:. Take out the chilled custard and make into little balls. Using a measuring spoon, scoop a tablespoon and roll into a ball. If weighing, each should weigh approx 25 grams. Keeping the custard cold helps with the stickiness. Transfer the formed custard balls into a container, cover with plastic cling wrap and return to fridge for another 30 minutes.
- Form the mooncake dough into balls: Similar to the custard, measure 25 grams of dough, or use a measuring spoon to scoop a tablespoon of rounded dough and form into a ball with your hands. Place the dough balls into a container (I used a cookie sheet) and cover with plastic cling wrap. Chill in the fridge for another 20 minutes, or until the custard is ready to be wrapped.
- Make Mooncake Dough Wrapper: Cut 2 pieces of cling wrap about 10 inches by 10 inches. Place one dough ball on top of the cling wrap. Then place the second cling wrap on top. Use a rolling pin to roll it into an even, thin, round disc about 4” to 5" (9 to 10 cm) in diameter.
- Assemble the Mooncake: Place one custard ball on top of the doughy wrapper. Press the edges firmly together to form a little round purse. Pinch off the extra dough at the top. Once done, place the mooncake pleated-side-down onto a tray. Cover loosely with plastic cling wrap to prevent drying out. Repeat until all the custard balls are wrapped.
- Shaping and Molding the Mooncakes: Install the pattern plate in the mooncake mold. Dust the mooncake with a thin layer of cornstarch. Use fingers to gently spread the cornstarch over the surface (to prevent sticking). Place the mooncake balls into the mold, with the smooth surface facing the pattern plate. Place the mold press onto a clean, flat surface. Gently press the lever so the mooncake presses up against the plate and work surface. Hold the press for 30 seconds. Remove the mooncake from the mold. You've just finished your first mooncake! Repeat for all the mooncakes.
Notes
Uneaten mooncakes can be stored in airtight container in the fridge for 3 to 4 days. Do not freeze.
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