Coconut Custard Mochi
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Coconut Custard Mochi
Recipe Number: 1051320496
Contributor: peepuff

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1/2 C Butter
4 Eggs
3 C Sugar
4 C Mochi flour (sweet rice flour or Mochiko)
3 tsp Baking powder
1 can (13.5 oz.) Coconut milk + water to make 2 cups of liquid
1 can (12 oz) Evaporated milk + water to make 2 cups of liquid
2 tsp Vanilla extract
toasted sesame seeds (optional)
Cooking Instructions
Cream butter, eggs and sugar with a mixer. Add other ingredents and mix well. Pour mixture into a greased and floured 9 x 13 inch pan. Sprinkle toasted sesame seeds (optional) on top of mixture and bake at 350 degrees for 1 hour. Let cool in pan. Cut mochi when completely cooled. You can serve it as is or dust lightly with potato starch (katakuriko) or powdered sugar to prevent cut pieces from sticking together. You can also wrap cooled mochi pieces in wax paper and twist the ends like a candy wrapper and serve it that way.

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