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