Hawaiian Coconut Custard Mochi
Delicious chewy coconut mochi! It's so easy to make too!
Servings 20 people
Equipment
- Electric Mixer
Ingredients
- ½ cup Butter (softened)
- 3 cups Sugar
- 4 Eggs
- Water ~ 6oz (see instructions)
- 1 (12 oz) can Evaporated Milk
- 1 (13.66 oz) can Coconut Milk
- 4 cups Mochiko (sweet rice flour)
- 3 tsp Baking Powder
- 2 tsp Vanilla
- Toasted Sesame Seeds (optional) to sprinkle on top
Instructions
- Preheat the oven to 350°. Grease and flour a 9x13-inch baking pan.
- Using an electric mixer (hand mixer or stand mixer is fine) beat the butter and sugar until light and fluffy.
- Add the eggs and beat until fully mixed with the butter and sugar.
- Add water to the can of coconut milk to equal 2 cups. (I pour the can of coconut milk into a 2 cup measuring cup and then add water to the 2 cup line.)
- Add 4 ounces of water to the 12 oz can of evaporated milk to make a total of 2 cups.
- Put all of the milk and water mixture, mochiko flour, baking powder, and vanilla into the creamed egg mixture. Mix well.
- Pour the batter into the greased 9x13-inch baking pan. Sprinkle toasted sesame seeds on top (if desired). Bake at 350° for 1 hour.
- Cool completely before cutting the mochi into squares for serving.
Notes
I empty my can of coconut into a 2-cup pyrex measuring cup and then I fill the empty can up with water so it gets more of the coconut flavor. I use this can of water to add to the 2-cup measuring cup with coconut to create 2-cups total. I also use the can of water to add to the 12 ounces of evaporated milk to create a total of 2-cups there as well. It's not necessary to do this, but I like to think I'm getting all the coconut goodness from the emptied can.
You can always sprinkle half of the pan with sesame seeds and leave the other half without for those that prefer no sesame seeds.