Coconut Custard Mochi - Gluten FREE

Sheila M

By
@Gadiva

This Hawaiian Sweetbread is made with sweet rice flour so it is Gluten Free. This was found on Facebook.
facebook.com/onokinerecipes


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Method:

Bake

Ingredients

4 c
mochiko sweet rice flour
3 Tbsp
baking powder
1/2 c
butter, softened (1 stick)
4 large
eggs
3 c
sugar
1
13 oz coconut milk
1
12 oz evaporated milk
3/4 c
water
2 tsp
vanilla
1-2 Tbsp
sesame seeds

Directions Step-By-Step

2
Mix mochiko flour with baking powder and set aside.
3
Cream butter, eggs and sugar together.
4
Add coconut milk, evaporated milk, water and vanilla; mix well.
5
Add flour mixture; mix well.
6
Pour into a 9" x 13" pan that has been sprayed with pan coating.
7
Sprinkle sesame seeds over the batter.
8
Bake in a 350 degree oven for 1 hour or until a cake tester comes out clean.

About this Recipe

Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Healthy