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COCONUT CUSTARD MOCHI - a nice twist on custard
photo of Coconut Custard Mochi - A Nice Twist On Custard Recipe
butter, room temperature
coconut milk (12.oz.)
evaporated milk (13 oz.)
How to Make COCONUT CUSTARD MOCHI - a nice twist on custard
1Beat butter and sugar with electric mixer. Add eggs, one at a time and beat well.
2Add water to coconut milk to make 2 cups of liquid. Add water to evaporated milk to make 2 cups of liquid.
3Put the coconut milk, evaporated milk, mochiko, baking powder, and vanilla into the creamed mixture and mix well.
4Pour the batter into a greased and dusted 9 x 13 inch pan, glass is preferred. Bake at 350 degrees for 1 hour. If you are using glass, turn down the oven to 325 degrees.
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About COCONUT CUSTARD MOCHI - a nice twist on custard
Posted: Tue, Nov 9, 2010