Favorite Custard Mochi

READY IN: 2hrs
Recipe by ChamoritaMomma

A classic island dessert!

Top Review by alohabear

I'm surprised that no one has written a review on this recipe so I'll take the plunge and be the first. I usually follow the recipe to a tee when making something for the first time and this one is no exception. The mochi came out really good and tasted great especially since I'm a coconut/haupia lover. Don't be afraid when the liquid ingredients thin out when adding the milk. The mochiko will thicken it to the right consistency. It's good to be able to have something from paradise right at home.

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Grease a 9x13-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.

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