Coconut Custard Mochi Recipes

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.

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.

Steps:

• Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or oil.
• In a bowl, whisk together the eggs, vanilla, and milk. In another larger bowl, whisk together the mochiko, sugar, baking powder, and kosher salt. Pour the wet ingredients into the dry ingredients and, with a wooden spoon stir until well combined. Add the melted butter and coconut milk and mix until fully incorporated. Pour the mixture into the prepared pan and rap the pan on the counter a couple of times to bring any air bubbles up to the surface. Evenly sprinkle the shredded coconut on top of the mixture, a handful at a time, being careful not to jiggle the pan too much, as you want the coconut to stay on the top. Then sprinkle on a few pinches of flaky salt, if desired.Bake until the mochi is set and golden brown on top, about 1 hour. Set the pan on a wire rack and let cool completely before slicing into rectangles using a plastic knife to minimize sticking; I cut four columns and five rows to make twenty 2 1⁄4 by 2 1⁄2-inchpieces. If the knife seems to be sticking, rub it with a little unsalted butter or neutral oil. Store in an airtight container at room temperature for up to 3 days.

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.

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.