faithy's blog: the amateur baker

From now on, my new posts will be only on http://theamateurbaker.blogspot.com.  I'm too lazy to do double posting and what i like about blogspot is it can do drafts & auto-publish my post to whatever time i set it to do so, although it can't do private posts but it's ok since i don't do private posts anyway. :) 

Mochi with Mango Custard Fillings
Yield: 42 pcs.

Ingredients for Mango Custard:
• 30g plain flour 
• 15g cornflour
• 60g custard powder
• 3 eggs, whisked
• 36g condensed milk
• 65g milk
• 60g pure cream (can substitute with milk)
• 80g caster sugar
• 40g melted butter
• 500g mango puree (unsweetened)
• diced mango pieces (about 2 mangos)

Method:-
1. Place all flour into a bowl, add eggs and stir into a smooth batter.
2. Place the milk, sugar, butter and 250g of mango puree into saucepan. Heat up till almost boil.
3. Temper the milk/mango mixture to the egg mixture. Return the custard batter to the saucepan and heat it till it thickens, whisking continuously (may become lumpy but do not be alarmed).
4. Remove the saucepan from heat & pour in the rest of the 250g of mango puree. Whisk until smooth and no longer lumpy.
5. Set aside to cool.
6. When cool, shape the custard into 22g ball each (oil hands with butter/veg oil to prevent sticking to hands) and place mango pcs inside. Set aside.

Mochi ingredients:-
• 228g glutinous flour 
• 117g rice flour 
• 40g plain flour 
• 270g caster sugar 
• 530g milk 
• 110g condensed milk 
• 110g vegetable oil 
• 3 tbsp of potato starch 

Method:-
1. Add all flour & sugar and whisk well.
2. Mix milk, condensed milk and oil. Pour into flour mixture and whisk into a smooth batter. Make sure there are no flour lumps.
3. Steam the batter for 30-45 minutes over high heat till cooked, ie, until it is no longer liquid. Set aside to cool.
4. When it is completely cooled, knead the dough till it is smooth (5 mins or so).
5. Shape the dough into 30g each. Knead into ball and flatten it. Place each custard ball (22g) onto each flattened mochi dough and seal by pinching the mochi dough together. Dust with potato starch. Repeat. 

Note: *whisk* = hand whisk

I'm sooo excited! I've signed up to be part of Rose's Heavenly Cake Bake-Through. This is the first time i've committed to doing anything like this since i am usually too lazy - so this is a huge challenge for me. I bought her book a week ago and i love her book! (Ok..i admit, I'm a HUGE fan of hers..:p) The recipes, the photos, the print, paper quality, etc :)) Imo, it's a must-get book for anyone who loves to bake. Rose gave very detailed instructions and it's perfect imo for amateur like me. She even indicated what oven temperature to set should you be using dark pan or light pan. I've tried her Lemon Poppy Seed-Sour Cream Cake and i have to say it was delicious!! I'm not going to post the photos or blog about it until the group done so. So i'll keep my photos for the time being. :))

For those of you who wish to be part of Rose's Heavenly Cake Bake-Through, click here: "Heavenly Cake Baker" and sign up to be part of the group! :))