These delightful offer a magical combination of chewy, soft chocolate mochi and a luscious, creamy vanilla custard filling. They are a perfectly balanced treat, offering richness without being overly sweet, making them an irresistible dessert for any occasion. Get ready to impress with this elegant yet simple halal dessert!
📜 Ingredients
For the Vanilla Custard Filling:
1 cup (240ml) full-fat milk
2 large egg yolks
1/4 cup (50g) granulated sugar
2 tablespoons (16g) cornstarch
1 teaspoon pure vanilla extract
1 tablespoon (14g) unsalted butter (halal certified)
For the Chocolate Mochi Dough:
1 cup (120g) glutinous rice flour (mochiko)
1/4 cup (25g) unsweetened cocoa powder (halal certified)
1/4 cup (50g) granulated sugar
1 cup (240ml) water
1 tablespoon neutral oil (like vegetable or canola oil), plus extra for hands
A sprinkle of additional cocoa powder or cornstarch for dusting (optional)
📝 Instructions
- Prepare the Vanilla Custard: In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Gradually whisk in the milk until well combined.
- Place the saucepan over medium heat, whisking constantly, until the custard thickens significantly and comes to a gentle boil. Remove from heat, stir in the vanilla extract and butter (if using) until melted and combined. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until firm.
- Prepare the Chocolate Mochi Dough: In a microwave-safe bowl, combine the glutinous rice flour, cocoa powder, and sugar. Gradually whisk in the water until the mixture is smooth and lump-free. Stir in the tablespoon of oil.
- Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir well. Microwave for another 1 minute, stir again. Continue microwaving in 30-second increments, stirring after each, until the dough becomes thick, translucent, and stretchy (total microwave time is usually 3-5 minutes, depending on your microwave's power). Alternatively, you can steam the mixture for 15-20 minutes over medium-high heat.
- Carefully transfer the hot mochi dough to a surface lightly dusted with cornstarch or cocoa powder, or a lightly oiled surface. Let it cool slightly until it's comfortable to handle.
- Lightly oil your hands or dust them with cornstarch. Divide the mochi dough into 12-16 equal pieces, about 1 tablespoon each.
- Take one piece of mochi dough and flatten it into a small disc, roughly 2-3 inches in diameter. Place about 1 teaspoon of the chilled vanilla custard filling in the center.
- Gently bring the edges of the mochi dough together over the filling, pinching tightly to seal and form a neat ball. Ensure the filling is completely enclosed within the mochi.
- Repeat with the remaining dough and filling. If desired, lightly dust the finished mochi balls with additional cocoa powder or cornstarch for a beautiful finish and less sticky exterior.
- Serve immediately for the best texture, or store in an airtight container in the refrigerator. Bring to room temperature before serving if chilled.
💡 Chef's Tips
- Handling Sticky Dough: Mochi dough is notoriously sticky! Keep your hands lightly oiled or dusted with cornstarch/cocoa powder throughout the shaping process to prevent frustration. A plastic scraper can also be invaluable for handling and dividing the dough.
- Storage & Serving: These mochi bites are best enjoyed fresh on the day they are made, as mochi can stiffen when chilled. If storing in the refrigerator, allow them to come to room temperature for 15-20 minutes before serving to regain their chewy texture.
