coconut custard mochi - gluten free

Name: Coconut Custard Mochi - Gluten FREE
Cuisine: Hawaiian/Polynesian
Ingredients: 4 cup(s) mochiko sweet rice flour; 3 tablespoon(s) baking powder; 1/2 cup(s) butter, softened (1 stick); 4 large eggs; 3 cup(s) sugar; 1 - 13 oz coconut milk; 1 - 12 oz evaporated milk; 3/4 cup(s) water; 2 teaspoon(s) vanilla; 1-2 tablespoon(s) sesame seeds

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120 Pinches 1 Photo

Sheila M

Casa Grande, AZ

Updated on May 23, 2013

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

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Ingredients

4 cups mochiko sweet rice flour
3 tablespoons baking powder
1/2 cup butter, softened (1 stick)
4 large eggs
3 cups sugar
1 - 13 oz coconut milk
1 - 12 oz evaporated milk
3/4 cup water
2 teaspoons vanilla
1-2 tablespoon sesame seeds

How To Make coconut custard mochi - gluten free

Step 1

https://www.facebook.com/onokinerecipes

Step 2

Mix mochiko flour with baking powder and set aside.
Step 3

Cream butter, eggs and sugar together.
Step 4

Add coconut milk, evaporated milk, water and vanilla; mix well.
Step 5

Add flour mixture; mix well.
Step 6

Pour into a 9" x 13" pan that has been sprayed with pan coating.
Step 7

Sprinkle sesame seeds over the batter.
Step 8

Bake in a 350 degree oven for 1 hour or until a cake tester comes out clean.
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