Loosely cover it with plastic wrap to prevent them from drying out. Once you’ve chilled the custard and the dough, shape them into balls. Thanks. Add the butter and vanilla extract. On the other hand, if you add too much starch, the result will taste gritty and not very good. So far I’ve only seen it in Asian grocery stores and cannot locate any online vendors that sell the product. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. https://cooking.nytimes.com/recipes/1018195-sweet-mochi-with-red-bean-filling DIRECTIONS. (2) Wrap the filling like you would wrap a dumpling (sort of). You can eat the chilled mooncakes, but the skin will be a bit stiff. Hi Anita, I used regular glutinous rice flour in this recipe because Gao Fen is quite hard to find. Hi Anya, unfortunately I don’t have the dough recipe with Gao Fen. Happy Mid-Autumn Festival! (2) Fit the ball into the mooncake mold and press for 30 seconds. Mix well all the ingredients except milk in a saucepan with a whisk. Once strained, the mixture will thicken a little bit. Place the dough ball on a clean working surface. I want to try making it and I have access to 糕粉, but I think I missed the part that explains how to make dough with it. Preheat oven to 350 degrees. In another medium-sized bowl, add the glutinous rice flour, rice flour, and cornstarch. That being said, next time I’d love to try out mochiko and see how it turns out. Heat over medium heat. Repeat the process to wrap the rest of the mooncakes. If you’re using the round shape, you can twist the lever of the mold so the pattern plate will snap onto the lever. You can always try it out. Thank you so much for the advice and for the effort you put into researching and trying the recipes! The dough uses 7 ingredients that are shown in the picture below. Your email address will not be published. The custard cake out as regular custard and couldn’t form balls…it seems like it didn’t thicken the same after overnight cooling. This approach uses a flour blend – glutinous rice flour, rice flour, and cornstarch. We tried many batches of mooncakes using homemade Gao Fen and failed. I would love some advice on making my imprint more visible. Chill for another 30 minutes. Unfortunately, it will make it a bit trickier to achieve the correct consistency of the custard…. Sometimes people also call it a mochi mooncake because the texture is quite like Japanese mochi. It eventually makes a 45-gram mooncake (25 grams of filling + 20 grams of dough). No need to cook it and can use it to wrap the mooncake directly. Scrape the dough from the bowl and knead it using a spoon, until it forms a dough ball, 5 minutes or so. Once you assemble the mooncake, the wrapper goes very well with the creamy custard filling and has a nice texture. Is the recipe using regular glutinous rice flour or the Gao Fen? Gently press the lever until the dough is against your table surface. I’m not sure because I’ve never tested this recipe in the freezer. Truly you have opened a whole new world to me. I’ve tried it many times, using different methods (steaming or pan-frying glutinous rice flour), and none of them came out like the product you get in the store. It is…. Can I substitute the glutinous rice flour for wheat starch? You can place a cold pack outside of the container so the mooncake will keep cool and fresh without freezing. amzn_assoc_tracking_id = "omniscook-20"; It will help the pattern to form. You can keep the dough and the custard filling refrigerated for a couple of hours, up to overnight, … Nami has very solid Japanese recipes and they always work , The custard taste good but I doubt it can be used for wrapping. If you only use sticky rice flour (any type), the result will be too soft and the shape wouldn’t stay. (PS. I’m looking to try this recipe this year and am thinking of adding durian paste into the filling. Steaming the dough took MUCH longer as well. I tried it out and it tasted amazing! Don’t forget to check out the second part. Thanks so much . Have you ever tried to use this custard filling to make normal baked mooncakes? amzn_assoc_region = "US"; If you want the freshest taste, you should assemble the mooncakes the same day you make the dough and filling. Whisk until it forms an even paste. https://deliciousnotgorgeous.com/butter-mochi-custard-mochi Cover and heat over medium-high heat until boiling. This will change the texture of the custard and make it very grainy. This time, it took two people and around 30 hours of work to figure it out. This recipe intimidated me because, although I’m an avid cook and baker, I’m still a novice at Asian desserts. Today, you can now enjoy these great recipes, such as Custard Mochi, online. However, this ingredient is very special and can be hard to find. (1) Roll a dough ball into a thin wrapper. Hi, Ideally, you should be using Gao Fen (cooked glutinous flour) to dust the mooncake. Never thought I’d move on from cooking Western food but after 6 years I guess it was just the right time to embrace China more. I recommend you to follow this video if you want to make the mooncake dough with Gao Fen: http://YouTube.com/watch?v=AtbQ7254Cpg Most snow skin mooncake recipes use this method, because the recipe is very easy to follow, requires less ingredients, and the end result tastes better. If you give this recipe a try, let us know! So we are going to make custard daifuku mochi! You can keep the dough and the custard filling refrigerated for a couple of hours, up to overnight, until ready to assemble. If not, simply uses cornstarch and the result will be good as well. I’m afraid I don’t have a great answer without testing it out. Form the dough into balls - Measure 25 grams of dough (about 1 round tablespooand use your hands to roll it into a ball. Maggie participated in the whole process to make decisions on the overall direction and was in charge of the writing, photography, and final production of the blog post.