Custard Mochi

User rating: (4)

Demonstrated by: Ron Tokuda, Sam Nichols, Hilda Martinez.
Sweet Beginnings & Endings for the Holidays - November 16, 2000.


Ingredients:

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

Directions:

  1. Preheat electric oven to 350°F.
  2. Grease a 13 x 9 x 2-inch pan.
  3. In large bowl of electric mixer, cream butter and sugar.
  4. Add eggs, one at a time, beating after each addition.
  5. Add remaining ingredients and mix until well blended.
  6. Pour into prepared pan and bake for 1 hour and 20 minutes.
  7. 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