Coconut Custard Mochi A Nice Twist On Custard Recipes

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.

FAVORITE CUSTARD MOCHI

Steps:

• Preheat oven to 350 degrees. Grease a 9x13-inch baking pan, set aside. In a large bowl, cream the butter and sugar; add the eggs, 1 at a time; beating well after each addition. Add the remaining ingredients until blended well. Pour into prepared pan; top with coconut flakes and bake for 1 hour and 15-20 minutes. Cool completely and then chill until ready to serve; slice into equal squares.

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.