Butter Mochi

2018.08.18

Butter mochi is rich, chewy, spongy, and mind-blowingly easy to make. It's more filling than it looks, so you just need a few slices per person. If you'd like, put a few slices in the microwave for 30 seconds for that fresh-out-of-the-oven taste.

INGREDIENTS

1 (16-oz) box of Mochiko brand glutinous rice flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 (14-oz) can of coconut milk
1 (12-oz) can of evaporated milk
1 stick of butter, melted and cooled, plus more for greasing
4 eggs
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350℉.
2. In a large bowl, mix together the dry ingredients: Mochiko flour, sugar, baking powder, and salt.
3. In a smaller bowl, thoroughly mix together the wet ingredients: coconut milk, evaporated milk, melted butter, eggs, and vanilla extract.
4. Incorporate the wet ingredients to the dry mix, and mix until batter is smooth. Small lumps are OK.
5. Grease a 9-by-13-inch pan with butter, then pour the batter.
6. Bake for 1 hour or until golden brown on the edges.
7. Allow to cool before cutting into bite-size squares.
8. If you'd like, microwave sliced mochi for 30 seconds before serving.