This Hawaiian Sweetbread is made with sweet rice flour so it is Gluten Free. This was found on Facebook.
Ingredients For coconut custard mochi - gluten free
mochiko sweet rice flour
butter, softened (1 stick)
13 oz coconut milk
12 oz evaporated milk
How To Make coconut custard mochi - gluten free
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.
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