Coconut Custard Mochi Gluten Free Food

CUSTARD MOCHI

Steps:

• Preheat oven to 350 degrees F.
• Mix mochiko,salt, and baking powder together.
• Mix melted butter, sugar, eggs, and vanilla.
• Alternate adding mochiko mixture and milk to egg mixture in 1-2 batches. Beat until batter is smooth, making sure to scrape the bottom of the bowl.
• Pour into a greased 9x13" baking pan. Bake for one hour. There should be an even, light brown crust on top and an inserted toothpick should come out clean.
• Let cool, cut into squares, and serve. Leftovers can be kept in the fridge but should be brought to room temperature before eating.

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.

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.

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.