Custard Daifuku Mochi – custard rice cake filling
So we are going to make custard daifuku mochi! But as it is quite a lot to do, I need to separate the recipe into two. In the first week, we can make the filling then I will introduce how to make mochi in the second part. Don’t forget to check out the second part. My recipe is in Japan Update every other week!
To make custard filling 8 to 10 daifuku mochi
- 1 egg
- 2 tbs sugar
- 1 1/2 tbs flour
- 100 cc milk
- A bit of vanilla essence or vanilla beans
- Mix well all the ingredients except milk in a saucepan with a whisk. Add the milk and continue mixing until smooth.
- Cook the mix on a low heat. Stir the entire time while you cook the custard.
- The custard is easier to use to make daifuku mochi if you cool it down in the fridge.
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