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Directions

Lemon Custard Sauce:

1. Mix Egg Yolks Mixture: In a bowl, whisk together egg yolks, 45g granulated sugar, lemon juice, vanilla extract, and cornstarch until smooth.

2. Heat Milk: Combine lemon zest and milk in a saucepan and heat until simmering. Gradually pour the hot milk into the egg yolk mixture, whisking continuously to temper the eggs.

3. Cook Custard: Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens. Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and chill in the fridge.

4. Prepare Filling: Beat softened cream cheese with 10g granulated sugar until smooth. Add the cooled custard sauce and heavy cream, beating until thickened. Transfer to a piping bag.

Mochi Dough:

1. Mix Mochi Ingredients: In a bowl, combine glutinous rice flour, cornstarch, sugar, milk, and vegetable oil. Mix until smooth.

2. Cook Mochi Dough: Pour the mixture into a non-stick pan. Cook over medium heat, stirring continuously, until it forms a thick, stretchy dough.

3. Knead and Divide Dough: Dust a surface with cornstarch. Knead the dough until smooth and divide into 12 equal pieces. Roll each piece into a flat, round shape.

Assembly:

1. Fill and Shape Mochi: Place each dough circle on a piece of plastic wrap. Pipe the custard filling onto the center of each. Gather the edges to wrap the filling securely and shape into a ball. Place each mochi into a cupcake liner.

2. Serve: Allow the mochi to set slightly before serving, if desired, for easier handling.