Custard Mochi
- 1/2 cup butter, softened
- 1 3/4 cups sugar
- 4 eggs
- 4 cups milk
- 2 teaspoons vanilla
- 2 cups mochiko (glutinous rice flour)
- 2 teaspoons baking powder
Custard Mochi
Demonstrated by: Ron Tokuda, Sam Nichols, Hilda Martinez.
Sweet Beginnings & Endings for the Holidays - November 16, 2000.
Ingredients:
Directions:
- Preheat electric oven to 350°F.
- Grease a 13 x 9 x 2-inch pan.
- In large bowl of electric mixer, cream butter and sugar.
- Add eggs, one at a time, beating after each addition.
- Add remaining ingredients and mix until well blended.
- Pour into prepared pan and bake for 1 hour and 20 minutes.
- Cool and chill.
Makes 24 servings.
Review
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Made this recipe and my Ohana loved it!! This is my go to recipe!
by Randi on 11/25/2021
Soft and moist. A savory favorite
by Shé on 12/23/2019
Undoubtedly...the best tasting CUSTARD mochi! When I make this dessert, it’s always the first to go! It’s Onolicious!??
by Ruth Marie on 9/26/2019
Love love love this recipe. Every time I make it for a potluck, people asks for the recipe. Love that there is actually a layer of custard!
by Ruth Marie on 6/28/2019
This is my favorite recipe for Butter/Custard Mochi. simple ingredients, easy to make and delicious.
by merle on 6/20/2019
I have been using this recipe for a while now and have always had my friends rave at how good it is. Many people at parties ask me for the recipe. I bake this recipe in two glass pans though, it’s thinner but still delicious!
by ANONYMOUS on 3/15/2019
Cut the sugar almost in half and made only 1/2 of the recipe. This separates, top kind of like a fine tapioca and the bottom like butter mochi. Threw away my first batch without baking because it was lumpy and separated, thought I made it wrong. Baked the second batch when the dough came out the same way, lumpy even when I mixed the wet and dry ingredients in very slowly. Although it tastes OK, I don't like the texture. Won't be making it again.
by ANONYMOUS on 8/11/2018
