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.