What Is Pompompurin?

Pompompurin is a cute and cheerful golden retriever dog character, and it is one of Sanrio’s many kawaii (cute) characters. 

Pompompurin usually wears a brown beret and is known for its love of food, especially pudding. 

The name “Pompompurin” is a combination of “pom pom,” representing the dog’s fluffy ears, and “purin,” which means custard pudding in Japanese. Purin is very similar to flan or caramel pudding.

Purin (Japanese Custard Pudding) vs Flan

Japanese pudding and flan are both creamy, caramel-flavored desserts with a similar texture, but they have some differences in terms of ingredients and presentation.:

• Ingredients:
  • Purin typically consists of milk, sugar, eggs, and a caramel sauce. The custard base may have a higher ratio of milk to eggs compared to some Western flan recipes.
  • Flan typically includes ingredients like sweetened condensed milk, evaporated milk, eggs, and sugar. The caramel sauce is an integral part of flan as well.
• Texture and Flavor:
  • Both Japanese pudding and flan have a smooth and creamy texture due to the use of eggs and dairy. They are often chilled and served cold.
  • The flavor profile is rich and sweet, with the caramel sauce providing a slightly bitter and sweet contrast.
• Presentation:
  • While both desserts are often unmolded and served with caramel sauce on top, purin is commonly served in small, round containers, while flan may be prepared in larger molds.

Ingredients

For the Caramel Sauce (Saucepan Method) – for 4 ramekins

• ¼ cup granulated sugar, 60ｇ
• 2 tablespoons water, 30ml

For the Caramel Sauce (Microwave Method) – for 1 ramekin

• 1 tablespoon granulated sugar, 12.5g
• 1 ½ teaspoons water, 7.5ml

For the Purin

• 2 eggs, large
• 1 egg yolk, large
• ¼ cup + 1 tablespoon granulated sugar, 65g
• 1 ¼ cups milk, 300ml
• 2 tablespoons heavy whipping cream, 30ml
• 1 teaspoon vanilla extract

For the Decoration

• ¼ cup Chocolate chips, 50g
• 4 Wilton Mini Daisy Royal Icing Decorations

How to make Pompompurin Pudding

For the Decoration

1. Place a heatproof bowl over a saucepan with simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
2. Add chocolate chips to the bowl.
3. Stir the chocolate gently and continuously as it melts. Be patient and avoid overheating.
4. Once the chocolate is almost completely melted, remove the bowl from the heat. The residual heat will continue melting the remaining chocolate. Stir until smooth.
5. Pour the melted chocolate into a piping bag and pipe Pompompurin’s beret hat, face, ears, and paws on a sheet of cellophane or wax paper. Let them harden on a flat surface.

For the Caramel Sauce (Saucepan Method)

1. In a saucepan, put sugar and melt it over low heat while gently shaking. When about 70% has melted, stir with a spatula or similar tool to completely dissolve it.
2. When bubbles start to form and change from fine bubbles to large bubbles, turn off the heat, add 1 tablespoon of water, mix, and once blended, add another tablespoon of water and mix. (If it solidifies, heat it gently again.) Once done, immediately pour it into a container and let it cool as it is.

For the Caramel Sauce (Microwave Method)

1. Mix 1 tablespoon of sugar and 1 teaspoon of water, microwave it for 2 – 2:30 min at 600w. Add ½ teaspoon of water (caution: the sugar will splatter) and mix well. Repeat this for 3 more times for each cup

For the Purin (Japanese Custard Pudding)

1. Add all ingredients to a large bowl and mix until well combined
2. Strain the custard mixture with a fine mesh seaves twice or more until smooth
3. Pour the liquid into four ramekins evenly. Tightly cover each ramekin with sheets of aluminum foil.
4. Boil water in a wide and deep pan with a lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep). The amount of water should cover half of the height of the ramekins. 
5. Place the ramekins in the boiling water, cook for 7 minutes with the lid closed, and turn off the heat. Leave the cups in the pan for 7 minutes with the lid closed. When 7 minutes have passed, remove the ramekins from the pan and let them sit at a room temperature until they cool down enough to touch.

6. Rest the ramekins in a refrigerator for at least 2 hours.

To Decorate

1. Remove any water that accumulated on top of purin.
2. With a tweezer, place and arrange the chocolate decoration on the surface of the purin.
3. With a tweezer, place a Wilton Mini Daisy Royal Icing Decoration on each purin

If you like this Pompompurin pudding, you may also like:

• Blueberry Mousse Cake
• Oreo White Chocolate Balls – Minions
• Hello Kitty Cake Roll – A step by step recipe with a template

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Pompompurin Pudding – Japanese Custard Pudding

Pompompurin pudding is a Japanese pudding (purin) where silky-smooth custard meets a heavenly caramel embrace

Course Dessert

Cuisine Japanese

Keyword Pudding, Purin

Prep Time 1 hour hour 45 minutes minutes

Cook Time 7 minutes minutes

Resting Time 2 hours hours 15 minutes minutes

Servings 4

Equipment

• 1 Heat-proof bowl
• 1 Saucepan
• 1 Piping bag
• 1 sheet of cellophane or wax paper
• 1 Spatula
• 4 Ramekins 4-inches in diameter
• 1 Large bowl
• 1 Fine-mesh Sieve
• Aluminum foil
• 1 Wide & deep pan with lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep)
• 1 Tweezer

Ingredients

For the caramel sauce (Saucepan Method) – for 4 ramekins

• ¼ cup granulated sugar 60g
• 2 tablespoons water 30ml

For the caramel sauce (Microwave Method) – for 1 ramekin

• 1 tablespoon granulated sugar 12.5g
• 1½ teaspoon water 7.5ml

For the purin

• 2 eggs large
• 1 egg yolk large
• ¼ cup + 1 tablespoon granulated sugar 65g
• 1¼ cups milk 300ml
• 2 tablespoons heavy whipping cream 30ml
• 1 teaspoon vanilla extract

For the decoration

• ¼ cup chocolate chips 50g
• 4 Wilton mini daisy royal icing decorations

Instructions

For the decoration

• Place a heatproof bowl over a saucepan with simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water.
• Add chocolate chips to the bowl.
• Stir the chocolate gently and continuously as it melts. Be patient and avoid overheating.
• Once the chocolate is almost completely melted, remove the bowl from the heat. The residual heat will continue melting the remaining chocolate. Stir until smooth.
• Pour the melted chocolate into a piping bag and pipe Pompompurin’s beret hat, face, ears, and paws on a sheet of cellophane or wax paper. Let them harden on a flat surface.

For the caramel sauce (Saucepan Method)

• In a saucepan, put sugar and melt it over low heat while gently shaking. When about 70% has melted, stir with a spatula or similar tool to completely dissolve it.
• When bubbles start to form and change from fine bubbles to large bubbles, turn off the heat, add 1 tablespoon of water, mix, and once blended, add another tablespoon of water and mix. (If it solidifies, heat it gently again.) Once done, immediately pour it into a container and let it cool as it is.

For the caramel sauce (Microwave Method)

• Mix 1 tablespoon of sugar and 1 teaspoon of water, microwave it for 2 – 2:30 min at 600w. Add ½ teaspoon of water (caution: the sugar will splatter) and mix well. Repeat this for 3 more times for each cup

For the purin (Japanese custard pudding)

• Add all ingredients to a large bowl and mix until well combined
• Strain the custard mixture with a fine mesh seaves twice or more until smooth
• Pour the liquid into four ramekins evenly. Tightly cover each ramekin with sheets of aluminum foil.
• Boil water in a wide and deep pan with a lid (I used a Cuisinart pan in 11-inch diameter and 2-inch deep). The amount of water should cover half of the height of the ramekins. 
• Place the ramekins in the boiling water, cook for 7 minutes with the lid closed, and turn off the heat. Leave the cups in the pan for 7 minutes with the lid closed. When 7 minutes have passed, remove the ramekins from the pan and let them sit at a room temperature until they cool down enough to touch.
• Rest the ramekins in a refrigerator for at least 2 hours.

To decorate

• Remove any water that accumulated on top of purin.
• With a tweezer, place and arrange the chocolate decoration on the surface of the purin.
• With a tweezer, place a Wilton Mini Daisy Royal Icing Decoration on each purin

The post Pompompurin Pudding – Japanese Custard Pudding appeared first on Simply A Homebody.

Now I know I can easily fulfill my mochi cravings at home without the hassle, I quickly purchased the main ingredient, mochiko, at Amazon and got to work. For the mochi, I made my plan to decorate them into two cute characters, Hello Kitty and Pompompurin. For the filling for mochi, red bean paste is traditionally used, but instead, I decided to fill with white chocolate mousse. I’ve made the white chocolate mousse before, and I was sure the mochi would go great with it.

To start out, I prepared the filling first because it needed to be frozen ahead of time for the mochi.

White Chocolate Mousse Recipe

The recipe for the white chocolate mousse is adopted from MyBakingAddiction.

Ingredient

• 1/4 cup whipping cream
• 1/4 cup chopped white chocolate or white chocolate chips
• 2 ounces cream cheese
• 1 tablespoons powdered sugar, divided
• 1/4 teaspoon vanilla extract
• pinch of salt

*The quantity listed above will make a lot more mousse than you need for two mochi cakes. Enjoy the leftover as is or make more mochi to use it up as filling. Any leftover mousse can be refrigerated and enjoyed for up to 2 days.

Instruction

1. Prepare a small tray with parchment paper. Set it aside.
2. In a small microwave-safe container, gently melt the white chocolate in 30-second increments, stirring frequently, in the microwave at half-power.
3. In a medium mixing bowl, beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy
4. Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.
5. In another bowl, beat the whipping cream at high speed until stiff peaks form.
6. Fold in the whipped cream into the white chocolate / cream cheese mixture. Do not over mix!
7. Taste the mousse and if it’s not sweet enough, fold in more powdered sugar until the mousse is sweet enough for your liking.
8. Pour the mousse into a pastry bag. Snip the bottom corner. In a pinch, you can also use a gallon-size Ziploc bag. Twist and clip the top of the bag to avoid overflow. On your prepared tray, pipe out 1-inch rounds of mousse.
9. Put the tray in the freezer until the mousse is firm.

Mochi Recipe

The mochi recipe is adopted from kiyafries.

Ingredient for Plain Mochi – (Makes 2 Hello Kitty mochi cakes)

• 1/4 cup mochiko sweet rice flour
• 1/2 tablespoon + 1/4 cup water
• 1 tablespoon confectioner’s sugar
• 1 teaspoon corn syrup
• Pinch salt

Ingredient for Orange Mochi – (Makes 2 Pompompurin mochi cakes)

• 1/4 cup mochiko sweet rice flour
• 1/2 tablespoon + 1/4 orange juice
• 1 tablespoon confectioner’s sugar
• 1 teaspoon corn syrup
• Pinch salt

Instruction

1. Whisk together all ingredients in a microwave safe bowl until smooth. The bowl should not be more than ⅔ of the way full of batter. The mixture will be similar in consistency to a cake batter.
2. Cover the bowl loosely with plastic wrap. (If the plastic wrap is too tight, condensation will not be able to escape and will drip back down into the mochi. It can also overflow.)
3. Microwave on high power for 30 seconds, then stir with a heat proof silicone utensil. Re-cover the bowl with the plastic wrap and continue microwaving and stirring 30 seconds at a time until the mochi is no longer white, but has a more translucent quality and is very gummy (This took me about 1.5 minutes, but the time will vary depending on your microwave). It’s better to cook longer to be safe than to undercook– undercooked mochi will not hold its shape.
4. Turn out the mochi onto a plastic cutting board or work surface that has been generously coated in a solid layer of mochiko. Sprinkle more mochiko on top of the mochi. (Be careful, it will still be hot!)
5. While still warm but cooled enough to handle, shape your mochi. Use a knife that is coated in mochiko to divide the mochi into two pieces. Use your fingertips and palms to flatten each piece into a disk. Fill each disk with the frozen white chocolate mousse. Use your fingers to pinch closed around the filling. Roll the mochi in mochiko.
6. Undecorated mochi can be kept at room temperature for several hours, or, wrapped individually in plastic wrap (this will keep it from drying out and becoming hard) and stored in the refrigerator for up to 2 days, or two weeks in the freezer. But mochi is best eaten the same day it is made!

Decoration

Before decorating, I cooled the mochi cakes completely in a refrigerator.

I made some features of the characters ahead of time. By using some royal icing I made previously, I drew characters’ facial features, Hello Kitty’s bow and Pompompurin’s hat on parchment paper, and let them harden overnight in a refrigerator.

Placing the decorations was really tricky… Using a tweezers was a must because I made the decorations so tiny. By putting a very small amount of liquid icing as glue, I placed all facial features on the mochi cakes. 

Once I decorated the mochi cakes, they needed to be served right away. The moisture from the liquid icing ruined the powdered surface of the mochi. In a matter of 15 min, Hello Kitty’s face started to melt like a zombie… I was lucky I could take some pictures before all that happened. I will have to figure out how to make the decoration last for the next try.

Summary

Aside from the difficulties in the decorating process, the Hello Kitty and Pompompurin mochi tasted soooo good! The mochi came out perfectly soft and chewy, and the rich white chocolate mousse added perfect sweetness<3 I must do a redo for this recipe and post again.

The post Mochi – Shaped in Hello Kitty and Pompompurin appeared first on Simply A Homebody.