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Butter Mochi

Ingredients

  • Unsalted butter or vegetable oil for coating the pan
  • 3/4 stick butter
  • 1 pound mochiko flour also known as sweet or glutinous rice flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups milk 1%
  • 4 large eggs
  • 1 TBS vanilla extract
  • 1 about 13.5-ounce can unsweetened coconut milk
  • 1/2 cup unsweetened shredded coconut
  • A few pinches of flaky salt

Instructions

  • heat the oven to 350°F. Coat a 9x13-inch baking pan with butter or oil.
  • Place 1 pound mochiko, 2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Place 2 cups milk, 4 large eggs, and 2 teaspoons vanilla extract in a medium bowl and whisk to combine.
  • Pour the wet ingredients into the dry ingredients and, with a wooden spoon, stir until well combined. Add the melted butter and 1 can coconut milk and mix until fully incorporated and smooth.
  • pour the mixture into the prepared pan
  • Evenly sprinkle 1/2 cup shredded coconut on top and flaked salt, if desired
  • Bake until the mochi is set and golden brown on top, 60 to 70 minutes.
  • Slice into rectangles

Notes

Adapted from Aloha Kitchen: Recipes from Hawai’i by Alana Kysar