JAPANESE CUSTARD MOCHI SQUARES

this recipe caught my eye a while back because i do love my custards and the fact that they can be served square rather than pie shape or molded. of course, now i have found that i can make alot of custard type desserts square (such as my Ginger Orange Custard Squares) with the right ingredients. i also love the idea that it came from someone's "Mama-san" so i believe this is a real authentic Japanese treat. if it's not, well, at least i know it came from a real "Mama-san". many thanks to the original blogger, Wasabi Prime, and his mom for posting this delicate little sweet treat.

i don't know about you, but i haven't experienced too many MOCHI treats. i have tried the frozen ice cream mochi balls from Trader Joe's...those are fun. i'm not quite used to the chewy texture. once i realized that's what it was supposed to be like, i was OK with it. i found the custard top half to be just a little too sweet, but i think it's meant to be that way to balance out the mochi bottom. funny, but i think this is actualy just a Japanese Impossible Pie...same concept. the rice flour settles to the bottom and forms a base for the custard.

would i make this again?...pobably not for myself, but if i knew someone was a custard fan and or loved mochi, i would definitely introduce this treat. it's quite lovely dressed up with a little crystalized ginger and ginger syrup...nice presentation and a unique dessert.

Wasabi Mom's Custard Mochi

found at Wasabi Prime

Ingredients

1/2 cup butter, softened

1 3/4 cup sugar

4 cups milk (2% or higher)

4 whole eggs

2 tsp vanilla extract

2 cups mochiko (rice flour)

2 tsp baking powder

Preheat oven to 350 degrees. Grease 13 X 9 pan. NOTE...i used a glass dish and another follower agrees that glass will work best.  glass OR ceramic, but with glass you can see what's happening.
In large bowl, cream butter and sugar. Add eggs one at a time, beating after each addition. Add remaining ingredients and mix until well blended. Pour into pan and bake for 1 hour and 20 minutes, or until center is firm. Cool and chill in refrigerator. Cut into squares -- my mom (Mama-san) suggests using a plastic knife for easier cutting. Do as Mom says, she knows best.

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