COCONUT CUSTARD MOCHI - a nice twist on custard
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Family Tested & Approved
butter, room temperature
coconut milk (12.oz.)
evaporated milk (13 oz.)
Beat butter and sugar with electric mixer. Add eggs, one at a time and beat well.
Add water to coconut milk to make 2 cups of liquid. Add water to evaporated milk to make 2 cups of liquid.
Put the coconut milk, evaporated milk, mochiko, baking powder, and vanilla into the creamed mixture and mix well.
Pour the batter into a greased and dusted 9 x 13 inch pan, glass is preferred. Bake at 350 degrees for 1 hour. If you are using glass, turn down the oven to 325 degrees.
Last Updated: Sat, Feb 4, 2012