Speaking of recent popular foods, bread pudding is definitely one of them. Lately, I had a sudden idea—what if I replace the bread in it with mochi bread? I wonder how that would turn out?
Initially, I thought mochi balls and bread are both vessels for holding pudding, so the method should be similar. Thus, I began my first attempt. Unfortunately, the result was mediocre— the mochi balls became a bit mushy when soaked in the pudding mixture, which wasn't ideal. The reason lies in the fact that mochi balls have a different texture from bread, and their structure is primarily filled with air, unlike bread which absorbs pudding liquid. Adjustments in the pudding recipe are necessary to accommodate these differences.
In the second attempt, I finally figured out the trick. I simmered the pudding mixture over low heat until it thickened before pouring it over the mochi balls. This way, because some of the moisture in the pudding mixture evaporated, it prevented the mochi balls' outer skin from becoming too soft. This allowed for a perfect combination of both elements in the dessert.
This time I made matcha-flavored mochi balls, and after experimenting, the rich matcha flavor complements the sweet pudding perfectly, creating a delightful taste. The mochi balls have a chewy texture, and the gooey pudding in the center is reminiscent of Japan's Pablo cheese tarts, making it so delicious it's tear-inducing. I wonder if this mochi ball pudding combination will become the next trend?
Ingredients
Hojicha Mochi Bread:
Bread Flour | 60g |
|---|---|
Tapioca Flour | 260g |
Hojicha powder | 10g |
Egg(55g each) | 2-3 pcs |
Milk | 300ml |
Unsalted Butter | 60g |
Sugar | 20g |
French Pudding:
Heavy Cream | 400g/420ml |
|---|---|
Vanilla Essence | 5 g |
Egg Yolk | 2 pcs |
Whole Egg | 2 pcs |
Sugar | 50g |
Corn Starch | 8g |
Steps
1.
For the Mochi Bread: Sift bread flour and hojicha powder; Beat the eggs.
2.
Take a milk pot, add milk, unsalted butter, and sugar, cook over low heat until the butter melts.
3.
Once the butter melts, add the bread flour and stir continuously with a hand whisk until it becomes a sticky batter. Then, turn off the heat. (Note: If the milk is too hot, the batter may become very stiff.)
4.
Remove the batter from the heat and add tapioca starch, fold until fully incorporated using a spatula.
5.
Gradually add the egg mixture, mix well. Check the consistency of the batter: when scooped with a spatula, it should form a thin film that sticks to the spatula.
6.
Preheat the oven to 180°C (356°F). Take a piping bag fitted with a round nozzle, fill it with the batter, and pipe onto a baking sheet lined with parchment paper, making each about 6-7 cm in diameter. Leave 4-5 cm space between each. Arrange them evenly and bake in the oven for 25-30 minutes, then remove and let cool.
7.
Mix 2 egg yolks, 2 whole eggs, sugar, and cornstarch together.
8.
Heat heavy cream and vanilla extract in a small saucepan until small bubbles form around the edges, then turn off the heat.
9.
Pour 70% of the warm cream mixture into the egg yolk mixture, mix well. Reserve the remaining in a small bowl.
10.
Sift the egg yolk mixture back into the saucepan, heat over low heat, cook until slightly thickened (similar to custard texture). Turn off the heat.
11.
Add the remaining 30% whipping cream, mix well to form a pudding sauce (similar to hollandaise sauce texture).
12.
Preheat the oven to 160°C (320°F). Cut open the top of the mochi balls, hollow out the center, fill with the pudding mixture until 90% full, then bake in the oven for 20-30 minutes until done.
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