Custard mochi is one of those super easy desserts that you can throw together to feed a bunch of people at a potluck or party. Never heard of it? It’s pretty much the same as the ever popular butter mochi, but with more milk and eggs to give it an extra creamy, custardy flavor. If you’ve never heard of butter mochi, then you haven’t really lived it’s kind of hard to describe. It’s like if mochi and flan had a baby that was baked in a 9×13 pan. Custard mochi doesn’t look especially fancy, but it tastes so satisfying. Like with most mochi desserts, it’s chewy and dense and naturally gluten-free!
To be honest, I don’t really know much about the origin of custard mochi. I grew up eating various forms of mochi just as part of our cultural background, and my family has been making custard mochi since being introduced to a recipe by our friends, the Wons, who are from Hawaii. If you know where custard mochi came from, please let me know!
Custard Mochi
Ingredients
- 1 16 oz box Mochiko
- 1 tbsp baking powder
- 1/2 cup melted unsalted butter
- 1 1/2 cups sugar
- 4 eggs, beaten
- 2 tsp vanilla extract
- 4 cups whole milk
- 1 tsp kosher salt
Instructions
- Preheat oven to 350 degrees F.
- Mix mochiko,salt, and baking powder together.
- Mix melted butter, sugar, eggs, and vanilla.
- Alternate adding mochiko mixture and milk to egg mixture in 1-2 batches. Beat until batter is smooth, making sure to scrape the bottom of the bowl.
- Pour into a greased 9×13″ baking pan. Bake for one hour. There should be an even, light brown crust on top and an inserted toothpick should come out clean.
- Let cool, cut into squares, and serve. Leftovers can be kept in the fridge but should be brought to room temperature before eating.