Japanese•indulgent
Custard Mochi
Adapted from an old church cookbook from Anaheim Free Methodist Church.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 16 oz box Mochiko
- 1 tbsp baking powder
- 1/2 cup melted unsalted butter
- 1 1/2 cups sugar
- 4 eggs, beaten
- 2 tsp vanilla extract
- 4 cups whole milk
- 1 tsp kosher salt
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Mix mochiko,salt, and baking powder together.
- 3
Mix melted butter, sugar, eggs, and vanilla.
- 4
Alternate adding mochiko mixture and milk to egg mixture in 1-2 batches. Beat until batter is smooth, making sure to scrape the bottom of the bowl.
- 5
Pour into a greased 9x13" baking pan. Bake for one hour. There should be an even, light brown crust on top and an inserted toothpick should come out clean.
- 6
Let cool, cut into squares, and serve. Leftovers can be kept in the fridge but should be brought to room temperature before eating.