Coconut Custard Mochi

• 1/2 cup Butter or Margarine
• 4 Eggs
• 3 cups Sugar
• 4 cups Mochiko (2 boxes)
• 3 teaspoons Baking Powder
• 1 can (13-1/2 ounce) Coconut Milk, defrosted
• 1/2 cup Water
• 1 can (12 ounce) Evaporated Milk
• 2 teaspoons Vanilla

In a mixing bowl, cream together butter, eggs and sugar. Add mochiko and baking powder and mix well. Add coconut milk, water and evaporated milk. Blend well. Add vanilla. Pour into greased and floured 9 x 13 inch pan.

Bake in a preheated 350° oven for 1 hour. Cool and slice.