There are certain recipes that I refuse to make these days, like one for soufflés, or macarons. It’s not so much the lack of will or expertise – in fact, airy egg whites and I get along just fine – as it is the lack of tools to properly measure, whisk and fold. My mistake was packing away most of my tools after having convinced myself that I’d be content with simply prepared meals, sans desserts, for a couple of months. In hindsight, I must’ve been on crack. The saying is true: While you can take the girl out of the pâtisserie, you can’t take the pâtisserie out of the girl. Sans desserts? Who was I kidding?
So in getting by, armed with a 4-cup Tupperware container and a metal spoon, I’ve learned a few things: muffins and cakes are forgiving; cookies are less so; and most desserts, even when they’re flawed, still taste better homemade than store-bought.
These red bean custard mochis represent the latest of my attempts to clean out the black hole that is my fridge. I found some sweetened red beans in my freezer, and rather than pulverizing them into a paste, I decided to add them sparingly to some pastry cream as filling for this simple confection.
You can buy tinned sweetened red beans (also called azuki beans) at some Japanese and Asian grocery stores. Y of lemonpi recently posted a recipe (follow the steps up to the point of pureeing the beans) if you wish to make your own. For the mochis, I followed these clear instructions from Allen of Eating Out Loud. The red bean paste is a classic filling, but feel free to experiment with different flavours and textures. Expect a bit of a mess and lots of fiddly fun.
Interesting. I’ve never tried anything like these before, and I’m thoroughly intrigued.
Packing up your baking tools? I’d have the box ripped back open within 48 hours!
Mmm, now that looks like something I could sink my teeth into! I just bought a box of sticky rice flour last week with the intent of creating a unique and exciting mochi flavor … but haven’t been inspired (until now) to actually do it.
Thanks for the link
Beautiful! I love the custard in there. I have some mochi flour at home, just waiting to be turned into mochi. I just haven’t decided on a flavour yet, but the idea of custard is a definite winner!
Oh divine! I adore mochi and the addition of custard is an inspired touch!
These look delicious! Mochi are one of those things I assumed I’d buy but never be able to make myself, so thanks for the recipe link.
By the way, I totally forgot to ask if you had your roasted chickpea recipe here somewhere on your blog. I’m very keen to try it.
Custard cream in mochi? That sounds almost like a heavenly, chewy version of a cream puff. Yum!
goodness. I didn’t think of pastry cream in combination with red beans let alone as a filling for mochi. sounds delish!
Those look divine. Aw great
You’ve triggered my sweet tooth. Glad to meet another Vancouver food blogger. Awesome site!
Oh wow Helen, these looks so creamy and delicious! I’m fairly new to Asian ingredients, but I’m always fascinated by how different cultures use different ingredients in their desserts. This concoction looks lovely!
I know this is an older post, but I couldn’t not comment!
Custard mochis sound so good!
Ooo this looks so good. Love that you added pastry cream.
I never thought of putting custard inside a mochi. That’s a splendid idea!