Coconut Custard Mochi
Source of Recipe
internet
List of Ingredients
1/2 cup butter
4 eggs
3 cups sugar
4 cups mochi flour
3 teaspoons baking powder
13 1/2 ounces coconut milk + water to make 2 cups liquid
12 ounces evaporated milk + water to make 2 c.
2 teaspoons vanillaRecipe
Cream together with mixer on medium the butter, eggs and sugar. Add mochi flour, baking powder, coconut milk, evaporated milk and vanilla. Mix well. Pour mixture into a greased and floured 9 x 13 inch pan; bake 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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