Coconut Custard Mochi - Gluten FREE

Sheila M


This Hawaiian Sweetbread is made with sweet rice flour so it is Gluten Free. This was found on Facebook.


★★★★★ 1 vote



  • 4 c
    mochiko sweet rice flour
  • 3 Tbsp
    baking powder
  • 1/2 c
    butter, softened (1 stick)
  • 4 large
  • 3 c
  • 1
    13 oz coconut milk
  • 1
    12 oz evaporated milk
  • 3/4 c
  • 2 tsp
  • 1-2 Tbsp
    sesame seeds

How to Make Coconut Custard Mochi - Gluten FREE


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

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