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