Coconut Custard Mochi - Gluten FREE

1
Sheila M

By
@Gadiva

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

Rating:

★★★★★ 1 vote

Comments:
Method:
Bake

Ingredients

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

How to Make Coconut Custard Mochi - Gluten FREE

Step-by-Step

  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.

Printable Recipe Card

About Coconut Custard Mochi - Gluten FREE

Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Healthy




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