Hawaiian Butter Mochi
16 oz (450 g)
Sweet glutinous rice flour
2 cups (450 g)
Granulated white sugar
1 tsp (5 g)
Baking powder
4
Eggs, room temperature
1 can (400ml)
Full fat coconut milk
6oz (170 g)
Butter, room temperature
2 tsp (10 ml)
Pure vanilla extract
2 cups (450 ml)
Whole milk
Instructions
1.
Preheat oven to 350°F (180°C).
2.
Butter a 9x13-inch (23x33cm) baking pan and line fully with parchment paper.
3.
In a large bowl, use a whisk to cream butter and sugar.
4.
Add sweet rice flour and baking powder.
5.
Add in the eggs, followed by the milk, coconut milk, and vanilla.
6.
If batter is lumpy, use an emersion blender to get it silky smooth.
7.
Pour mix into your prepared pan.
8.
Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
9.
Cut into squares with a sharp knife.
10.
Store in an airtight container at room temperature.