Easy Pandan Mochi Mooncakes with Custard Filling

Easy Pandan Mochi Mooncakes with Custard Filling

Course: Dessert
Cuisine: Chinese
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 -50 gr mochi mooncakes
Author: Marvellina
Easy Pandan Mochi Mooncakes with Custard Filling are no-bake mooncakes made with Japanese mochi recipe that gives you soft and chewy mooncakes that stay soft even after refrigeration. Flavored with natural pandan flavor and filled with creamy lightly sweet custard filling.
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Ingredients

Mochi dough:

  • 100 gr glutinous rice flour (sweet rice flour/mochiko flour)
  • 150 ml water I sub with pandan juice
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 1 tsp powder flavoring of your choice if you choose to use

For dusting:

Custard filling:

Instructions

Stir-fry the glutinous rice flour you will use for dusting (can be done several days/weeks before):

  • Place 50 gr of glutinous rice flour on a dry non-stick pan over medium heat. Stir fry for about 15 minutes or until the flour started to smell slightly nutty/toasted. Store in an air-tight container at room temperature and they can be kept for weeks or even months

Prepare custard filling (can be done the day before):

  • Place the sugar and all-purpose flour in a saucepan. Whisk to mix and then gradually add in milk while stirring at the same time to make sure you get a smooth mixture. Cook this mixture over medium heat until the sugar is melted
  • Remove from the heat to let it cool down for 5 minutes then gradually pour half of the mixture into the egg yolks while the other hands keep whisking the yolks. This is called tempering and this step is to prevent the egg yolks from curdling when you cook it. Lastly pour the egg yolk mixture back into the saucepan with the remaining half of the milk. Cook over medium heat until the custard is thickened
  • Let the custard cools down completely and then store in the refrigerator for at least one hour or until the next day if you prepare ahead
  • On the day you are going to make the mochi mooncakes, portion the custard roughly into balls, weighing about 20 gr each (more if your mooncake mould is larger) and then place them on a flat tray and place in the freezer for at least 1 hour
    Easy Pandan Mochi Mooncakes with Custard Filling

Prepare mochi:

  • Place all the ingredients for mochi dough in a saucepan. Make sure the mixture is smooth. Strain if necessary to get rid of any lumps. Cook this mixture on the stove over medium to high heat until it started to bubble, thicken and turn slightly translucent
    Easy Pandan Mochi Mooncakes with Custard Filling
  • Sprinkle your work surface with toasted glutinous rice flour you prepared before. Place the cooked dough on top of the flour. Sprinkle with more flour to cover the dough. The dough will no longer stick to your hands at this point. Flatten into a round disc
    Easy Pandan Mochi Mooncakes with Custard Filling

Shaping:

  • Cut the flattened dough into 8 equal pieces, or about 30 gr each (you may need to adjust according to your mooncakes mould). Dust with more flour to prevent the dough from sticking to your fingers
    Easy Pandan Mochi Mooncakes with Custard Filling
  • Flatten the mochi dough into a round, about 4-5 inch circle. Place the frozen custard filling in the middle and wrap the mochi dough around the filling. Dust with more flour
    Easy Pandan Mochi Mooncakes with Custard Filling
  • Place this inside the mooncakes mould. Gently pressing the mochi into the mould 
    Easy Pandan Mochi Mooncakes with Custard Filling
  • Push the cake out. Repeat with the rest of the dough and filling. You might have a bit leftover for the filling
    Easy Pandan Mochi Mooncakes with Custard Filling

Storage:

  • They can be stored in the refrigerator, covered with plastic wrap for up to 1 week. If you want to store them longer, place them in freezer bag and freeze for up to 1 month. Let them thaw in the refrigerator before serving