Ingredients

  • Serves 8 people
  • 8 frozen egg custard glutinous rice balls (Tang Yuan, Chinatown brand)

  • 4 puff pastry sheets

  • 1 egg (beaten)

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Recipe Courtesy of
Asian Food Network

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.
  • Easy
  • 15 min
  • 12 min
  • 15 min
  • 2 steps
  • 3 Ingredients
  • Easy
  • 2 steps
  • 3 Ingredients
  • 15 min
  • 12 min
  • 15 min

Instructions

  1. 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.
    Wrap dumpling in pastry


  2. 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.
    Bake


Plate and Serve!

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

Plate and Serve!

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Ingredients
  • Serves 8 people
  • 8 frozen egg custard glutinous rice balls (Tang Yuan, Chinatown brand)

  • 4 puff pastry sheets

  • 1 egg (beaten)

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