Living in Hawaii, everyone has their favorite way of making Custard mochi. This has been the way I’ve been making mine for years….
1/2 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon coconut extract
4 cups milk
1 (16 oz.) box Mochiko sweet rice flour (about 2 c.)
2 teaspoons baking powder
1/2 cup shredded coconut flakes
Preheat oven to 350 degrees. Grease a 9×13-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