Get a little taste of Hawaii and try this easy Sweet Buttery Custard Mochi Recipe.
Growing up in Hawaii, custard pie (my favorite pie) and mochi are treats that can easily be found all over the islands. Then, when we moved to California, I immediately noticed the absence of both in the area we live in….wah waah. I swear, I went through custard pie and mochi withdrawals.
So what’s a girl to do?
Make sweet buttery crusted custard mochi and satisfy two cravings in one!
What is Sweet Buttery Crusted Custard Mochi?
Okay, you can’t really substitute custard mochi for custard pie, but custard mochi does separate into two layers. The top is a soft custard like texture with a crunchy buttery top and the bottom is a chewy mochi. It’s so onolicious (that’s my own version of Hawaiian yummy)!
Anyhoo, if you like mochi and want to try something different, give this recipe a try.
Sweet Buttery Crusted Custard Mochi
A few notes and tips before you make this recipe –
- The batter will be thin, but it will firm up when baked.
- I prefer to bake my custard mochi in two 9″ glass pie shells instead of one large 9″x 13″ pan because this allows me to share one and leave one at home. It also allows me to top one with shredded coconut (love it) and leave one plain for the kids.
- It will shake a little when taking it out of the oven, but again, it will firm up when cooled.
- Store covered in the refrigerator.
- Mochi sticks less to plastic knives. If using a metal knife, spray lightly with non-stick spray. Chilling the mochi also helps it to stick less to metal knives.
Sweet Buttery Crusted Custard Mochi
How to make sweet buttery crusted custard mochi, a cross between a mochi and custard. The bottom will be a chewy mochi texture and the top is a sweet creamy custard like texture.
Ingredients
- 1 stick softened unsalted butter (1/2 cup butter)
- 1 1/2 cup sugar
- 4 large eggs, room temperature
- 4 cups whole milk
- 2 tsp. vanilla extract
- 2 cups mochiko flour
- 3 tsp. baking powder
- Crisco
- optional - 1/2 cup to 1 cup sweetened shredded coconut (1/2 cup for one pie pan or 1 cup to top 2 pie pans)
Instructions
- Grease two large 9" glass pie pans or one large 9" x 13" glass pan with Crisco. Set aside. Preheat oven to 350°F.
- In a large bowl, cream together the butter and sugar. Add one egg at a time and mix. Add in the remaining ingredients and mix well.
- Divide mix into the two pie pans or pour all into a 9" x 13" pan. Optional - sprinkle top with shredded coconut. Bake for 1 hour. Remove from oven and let it cool completely. Serve or place into the refrigerator to chill overnight and serve.
Notes
- The batter will be thin, but it will firm up when baked.
- This can be baked in a large 9"x13" pan, but I prefer to bake in two 9" glass pie shells because this allows me to share one and leave one at home. It also allows me to top one with shredded coconut (love it) and leave one plain for non-coconut lovers.
- It will shake a little when taking it out of the oven, but again, it will firm up when cooled.
- Store leftovers covered in the refrigerator.
- Mochi sticks less to plastic knives. If using a metal knife, spray lightly with non-stick spray. Chilling the mochi also helps it to stick less to metal knives.
Recommended Products
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Baker's Angel Flake Coconut Sweetened (2 pack) 7-Ounces each bag -
Crisco All-Vegetable Shortening, 454g/1lb. -
StarPack Nylon Kitchen Knife Set (3 Piece) - The Perfect Kids Knife, Lettuce Knife and Safe Kitchen Knife -
Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2 -
Anchor Hocking Fire-King 9-Inch Pie Baking Dish, 1.75" Deep
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Yummy, both of my favorite dessert in one…what more can a girl ask!!! Mahalo for sharing your recipe. It’s currently in the oven and I can not wait to devour this. I substituted the whole milk with a mixture of coconut cream and boxed coconut milk and it smells so onolicious!
This looks and sounds delicious! I hope I can restrain myself when I make it and not eat too much.
YUM! This is my kind of dessert and I would want the coconut!
Sounds delicious! Thanks for sharing at Sew It Cook It Craft It!