CUSTARD
160 gr of milk
65 gr of melted butter
1 Whole egg
3 egg yolks
100 gr of sugar
40 gr of cornstarch and flour
25 gr of milk powder (that I didn't have so I added 1 package of vanillina)
SKIN
35 gr of glutinous rice flour
35 gr of rice flour
25 gr of corn starch
30 gr of sugar
135 gr of milk
18 gr of sweetened condensed milk
18 gr of vegetable oil
EXTRA
20 gr of baked glutinous rice flour
MIX egg, yolks thoroughly then ADD melted butter and milk. Separately COMBINE all dry ingredients. STIR the two compounds together until no lumps. PLACE in a non stick saucepan and COOK on medium-low heat until it starts SOLIDIFYING. NEVER STOP MIXING. The mixture will separate from the pan when ready. PLACE in a container and COVER with film in order to eliminate all air. REFRIGERATE until ready.
COMBINE all ingredients until no lumps. MICROWAVE three times and MIX after each time (1,5 minutes, 1 minute, 30 seconds). In any case no liquid should remain on the bottom. REST for 5 minutes. USING gloves KNEAD for five minutes or until the dough is smooth.
PORTION into 12 balls and cover with plastic. (ideally 20 grams each).
PORTION custard into 12 balls and cover with plastic. (Ideally 30 grams each)
Place custard ball inside a skin that has been rolled between two sheets of baking paper.
DUST ball with baked glutinous rice flour and PLACE in mold.
Original recipes (and videos) are here and here or here. Mine is just a miserable copy.
