How to Make Coconut Custard Mochi - Gluten FREE
- 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.