INGREDIENTS
- 1 cup whole milk or evaporated milk
- 1 cup granulated sugar
- 2 1/4 cups mochiko flour (aka glutinous sweet rice flour or Japanese sweet rice flour) 1/2 box
- 1/2 14-oz can coconut milk
- 2 eggs at room temperature
- 3 tbsp unsalted butter
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 cup coconut flakes or shredded coconut optional if you want a stronger coconut flavor
- 1 pinch kosher salt
INSTRUCTIONS
- Grease and line a 8 x 8 inch square pan with parchment paper. Preheat oven to 350 F.
- Place the butter in a microwave-safe bowl. Melt butter in the microwave in 20 second increments then set aside to cool for a little bit.
- In a medium bowl beat the milk sugar rice flour coconut milk eggs melted butter baking powder coconut flakes/shredded coconut and vanilla extract together with a whisk until thoroughly combined.
- Pour the butter mochi batter into the prepared pan.
- Bake 60 minutes until the top is brown and cake tester inserted into the center comes out clean.
- Remove to a wire rack then let cool completely.
- Once completely cooled cut into 16 roughly 2-inch pieces with a sharp knife.
NOTES
Store in an airtight container at room temperature for up to 2 days.
You can also wrap individual servings tightly in plastic wrap and freeze for up to a month.
If you just can’t wait eat straight out of the baking pan with a spoon. If you’re more civilized serve topped with ice cream or whipped cream.