Coconut Custard Mochi Recipes

COCONUT CUSTARD RECIPE

Steps:

• Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
• Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
• Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
• Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
• Cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

SWEET BUTTERY CRUSTED CUSTARD MOCHI

Steps:

• Grease two large 9" glass pie pans or one large 9" x 13" glass pan with Crisco. Set aside. Preheat oven to 350°F.
• In a large bowl, cream together the butter and sugar. Add one egg at a time and mix. Add in the remaining ingredients and mix well.
• Divide mix into the two pie pans or pour all into a 9" x 13" pan. Optional - sprinkle top with shredded coconut. Bake for 1 hour. Remove from oven and let it cool completely. Serve or place into the refrigerator to chill overnight and serve.

COCONUT CUSTARD MOCHI - A NICE TWIST ON CUSTARD

Steps:

• 1. Beat butter and sugar with electric mixer. Add eggs, one at a time and beat well.
• 2. Add water to coconut milk to make 2 cups of liquid. Add water to evaporated milk to make 2 cups of liquid.
• 3. Put the coconut milk, evaporated milk, mochiko, baking powder, and vanilla into the creamed mixture and mix well.
• 4. 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.

COCONUT CUSTARD MOCHI

Steps:

• Mix ALL ingredients together except coconut flakes, and mix well with mixer.
• Grease and flour 9x13 baking pan and pour in mixture. Then sprinkle over coconut flakes.
• Bake 1 hour at 350°F.

COCONUT CUSTARD MOCHI - GLUTEN FREE

Steps:

• 1. https://www.facebook.com/onokinerecipes
• 2. Mix mochiko flour with baking powder and set aside.
• 3. Cream butter, eggs and sugar together.
• 4. Add coconut milk, evaporated milk, water and vanilla; mix well.
• 5. Add flour mixture; mix well.
• 6. Pour into a 9" x 13" pan that has been sprayed with pan coating.
• 7. Sprinkle sesame seeds over the batter.
• 8. Bake in a 350 degree oven for 1 hour or until a cake tester comes out clean.