Ingredients
Lemon Custard Sauce
2 egg yolks
30g lemon juice
45g granulated sugar
15g cornstarch
1 tbsp lemon zest
150g milk
200g cream cheese
10g granulated sugar
150g heavy cream
5g vanilla extract
*I used only half of the lemon custard sauce to fill 12 mochi. So if you do not want any leftover, you can halve the ingredients and make less sauce.
Mochi Dough
100g glutinous rice flour
35g cornstarch
45g granulated sugar
180g milk
15g vegetable oil
Steps:
Lemon Custard Sauce
- In a clean bowl, mix well egg yolks and 45g granulated sugar, lemon juice, vanilla extract and cornstarch. In a saucepan, bring together lemon zest, milk, and heat until simmer. Pour them back into the egg yolk mixture while quickly whisk them in. Pour all the batter into the saucepan, over medium heat, keep stirring until thickened. Transfer the lemon custard sauce into a clean bowl; cover with plastic wrap, set in the fridge to cool it down.
- In another bowl, mix well softened cream cheese and 10g granulated sugar. Add in cool lemon custard sauce and heavy cream, and use a hand mixer to beat until thickened.
- Transfer the sauce into a piping bag.
Mochi Dough
- In a clean bowl, mix well glutinous rice flour, cornstarch, sugar, milk, and vegetable oil. Grab a nonstick pan, pour all the batter in, keep stirring over medium heat until thickened and a dough ball forms.
- Dust some flour on to the dough ball and the mat, wear gloves and knead the dough a little bit until the dough becomes stretchy. Divide the dough into 12 equal pieces; roll them into flat and round pieces. Pipe in enough filling, wrap it up, and put in a cupcake liner and serve.
