WebLet the custard cool down to room temperature. When the custard is cool, beat the butter until fluffy and pale. Add the vanilla extract, the salt (if using), and the …
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Custard mochi is a slightly creamier, lighter version of butter mochi. Both versions of the popular Hawaiian dessert are made with sweet rice flour, which gives them that chewy texture. Cream the butter and sugar. Add eggs one at a time, beating well after each addition.
Butter mochi is a chewy, buttery Hawaiian dessert made of sweet rice flour. Mix all ingredients together. Pour into a 11x15" dish. Bake at 350F for 1 hour; the top will bubbly, golden brown and poofy. Cool completely (it will deflate) before slicing (it's easiest with a plastic knife so that the mochi doesn't stick to the knife) and serving.
If the batter is not well mixed, the custard may separate from the mochi, giving you two distinct layers of mochi cake with custard on top. Some may actually prefer eating custard mochi this way, but I personally like a uniform texture so I mix my batter well.
Either make a meringue topping for the custard, make macaroons, make egg white cups for breakfast or just fry them up the next morning for your breakfast. If you use a thickening agent in your low carb custard then just use a little at a time so that it will still end up creamy and smooth.