Egg Custard Mochi Puff

What’s white and stretchy, brown and flaky –all at once? Well, it’s the Egg Custard Mochi Puff. The store-bought egg custard filled mochi ball is snugly fitted into a sweet brown puff pastry, transforming into an unexpectedly genius baked treat that takes just under 15 mins in the oven. Our advice? Take a big bite into the varying layers of crust, or pop the whole treat into your mouth and simply savour.

Halal

Difficulty: Easy

Preparation: 15 min
Cook: 12 min
Clean up: 15 min

Steps: 2 steps
3 Ingredients

Difficulty: Easy
Steps: 2 steps
3 Ingredients

Preparation: 15 min
Cook: 12 min
Clean up: 15 min

Instructions

Wrap dumpling in pastry
- Cut puff sheet into 4, sandwich 1 dumpling in between 2, seal the 4 sides.
- Trim the 4 sides evenly.
- Repeat until all 8 pcs are wrapped.

Bake
- Place all puffs onto baking tray.
- Lightly brush beaten egg over the puffs.
- Bake at 180 degrees for 12 mins, with both upper and lower heat.

Plate and Serve!

Remove tray from oven and plate. Serve this crispy crust and lava goodness with tea for your afternoon snack.

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Name: Egg Custard Mochi Puff
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H12M0S
Total time: P0Y0M0D0H27M0S
Yield: Serves 8 people
Cuisine: Asian
Ingredients: 8 frozen egg custard glutinous rice balls (Tang Yuan, Chinatown brand); 4 puff pastry sheets; 1 egg (beaten)