Coconut Custard Mochi

Ingredients

1/2 cup butter
4 eggs
3 cups sugar
4 cups mochi flour (sweet rice flour or Mochiko)
3 teaspoons baking powder
13 1/2 ounces can coconut milk plus water to make 2 cups liquid
12 ounces can evaporated milk plus water to make 2 cups liquid
2 teaspoons vanilla extract
toasted sesame seeds (optional)

Instructions

Cream together with mixer on medium the butter, eggs and sugar. Add mochi flour, baking powder, coconut milk, evaporated milk and vanilla. Mix well. Pour mixture into a greased and floured 9 x 13 inch pan. Sprinkle toasted sesame seeds (optional) on top of mixture and bake for 1 hour. Let cool in pan. Cut mochi when completely cooled. You can serve it as is or dust lightly with potato starch (katakuriko) or powdered sugar to prevent cut pieces from sticking together. You can also wrap cooled mochi pieces in wax paper and twist the ends like a candy wrapper and serve it that way.