For Mochi bread

1. Sift All Purpose flour and measure all the ingredients ahead.
2. In a small pot, mix water, almond milk, sugar, butter and salt. Boil with low heat and stir continuously. Turn off the heat when it’s boiled.
3. Pour in the flour immediately. Mix well and turn on low heat again and stir for 30-60 sec until it turns into a dough.
4. Add in tapioca starch and black sesame. Mix well and let cool for a few minutes.
5. Beat the egg well and add half portion to the dough. Mix well and continue adding a little of egg mix at a time until the batter forms a V shape at the end of the spatula when you slowly lift it up (It’s normal if you didn’t add in all the egg mix).
6. Transfer the batter into pipping bag. Prepare a baking tray with parchment paper and pipe 7 or 8 mounds on the parchment paper, about 2 inch each. Keep them around 2 inches apart and avoid making peaks (If you do get peaks, wet finger tips lightly with water and smooth them out). Mist the surface with water.
7. Bake in a preheated 175°C oven for 17-18min. Reduce the heat to 160°C and bake for another 10-12min. Transfer to wire rack to cool completely.

For Genmaicha Custard Cream

1. In a bowl, mix egg yolks, cake flour, MOKUREN / Genmaicha powder, corn starch and 16g of sugar.
2. In a small pot, mix almond milk, whipping cream, vanilla extract, and 16g sugar. Boil in low heat and stir continuously until small bubbles formed at the side.
3. Gradually pour into egg yolk mixture while stirring.
4. Pour mixture back to the small pot and boil with low heat and stir vigorously until it thickened and smooth.
5. Turn off the heat and add butter. Mix well.
6. Sift and cover with cling wrap to cool. Stir until smooth before use.

Method to resemble:

1. Transfer the MOKUREN / Genmaicha custard cream into piping bag.
2. Poke a hole at the bottom or the side of the mochi bread.
3. Pipe in the cream and it’s ready to serve.