COCONUT CUSTARD MOCHI - a nice twist on custard
Jo Anne Sugimoto
How to Make COCONUT CUSTARD MOCHI - a nice twist on custard
- Beat butter and sugar with electric mixer. Add eggs, one at a time and beat well.
- Add water to coconut milk to make 2 cups of liquid. Add water to evaporated milk to make 2 cups of liquid.
- Put the coconut milk, evaporated milk, mochiko, baking powder, and vanilla into the creamed mixture and mix well.
- Pour 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.