i’m always intrigued by how delicate the mochi-s in Japan look…. they are all sooo cute though i find them a tad too sweet at times.. but still, they are so kawaii 。◕‿◕。. This batch of mochi is really easy to make… a bit sticky (as i don’t like to add to much flour when shaping bakes) but we get around that….

Original recipe adapted from First Time with Mochi


15g flour
30g glutinous rice flour
30g rice flour
30g caster sugar
135g milk
2 tbsp shortening/butter
2 tbsp condensed milk
drops of edible pink and green food colouring

Custard filling
15g flour
15g cornstarch
30g custard powder
50g caster sugar
100g evaporated milk
200g coconut milk
1 egg yolk
15g melted butter


面粉 15克
糯米粉 30克
粘米粉 30克
绵白糖 30克
牛奶 135克
白油/黄油 2大匙
炼奶 2大匙
粉、绿色食用色素 数滴

面粉 15克
粟粉 15克
卡仕达粉 30克
绵白糖 50克
花奶 100克
椰浆 200克
蛋黄 1颗
融化黄油 15克



  • Dough: mix all ingredients in a mixing bowl and pour into a container. It will be of sticky-liquid consistency. Place into steamer and steam for 5-10 mins over high heat until it solidifies
    制作面皮 ~ 所有食材混合,倒入容器。面糊偏沾性。放入蒸锅以大火蒸5-10分钟或至面团硬化即可

  • take dough out and allow to cool. If you can, try to punch and knead the dough whilst it’s hot till it becomes a smooth and elastic dough

  • transfer to refrigerator to chill for 1-2 hours

  • Meantime prepare custard by sieving flour, cornstarch and custard powder into a saucepan. Add in coconut milk and evaporated milk. Mix well, and add in egg yolk, sugar and melted butter. Simmer all ingredients over medium heat for 20-25 mins, stirring custard every 5 minutes while cooking
    制作卡仕达 ~ 面粉、粟粉和卡仕达粉过筛入奶锅。加入椰浆和花奶。拌匀后加入蛋黄、糖和融化黄油。中火,将面糊煮20-25分钟,每5分钟搅拌一次

  • Divide custard filling into 25g per portion
    冷却后的卡仕达馅料分割成 25克等份

  • remove dough from refrigerator. If it is still very sticky after chilling, add flour as needed to achieve desired consistency. Colour a handful of dough green, and remaining portion pink

  • divide pink dough into 30g per portion, and flatten dough into a disc. Dust an ice-cream scoop with cornstarch and place dough into scoop

  • place custard filling, and wrap dough. Seal seams

  • roll green dough out, and using star-shaped cookie cutter, cut out the “leaves” or the strawberry. Attach to strawberry, and make impressions using moulding tools and toothpick

  • transfer to refrigerator and chill for 20-30 mins before serving
    冷藏 20-30分钟即可想用

Personal notes/温馨小贴士:


  • i steamed my dough for 9 mins and found it had hardened into blocks.. i punched and kneaded the dough whilst it was still hot and it became a smooth dough shortly
    我用大火将面团蒸了9分钟后,发现面团都成块儿了。我趁面团还热着时,将它搓揉 ~ 面团很快就变光滑

  • i will use shorter cooking time for the custard in the future as 25 mins seem too long. My custard started cooking around 15 mins but i allowed it to continue “simmering”

  • i did not use the ice cream scoop as i found the dough very sticky to handle ~ instead, i sieved very minimal cornstarch onto a piece of cling wrap, placed the pink dough on top, and press it flat with a big milk tin with another piece of cling wrap on top. The custard filling is then placed in the middle of the disc, and dough is sealed by bringing the circumference of the dough together with the help of the cling wrap. I found this method working very well for me
    因为面团对我来说有点沾手,擀平有点儿困难。所以我没用冰淇凌勺 ~ 我将粉色面团夹放在两张撒上少许粟粉的保鲜膜上。然后,用了一个大奶瓶将面团平均压下。之后,将上方的保鲜膜撕开,面皮放上卡仕达馅料,然后将底部的保鲜膜拉起,将面皮带馅料一起揪成一颗球。觉得这个(懒人)方式,简单多啦|

  • i made 7 mochi-s in total


かわいいです (❁´◡`❁)*✲゚*



Pollution index: 53 (good)


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