Butter Mochi Hawaii (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups of white sugar, finely granulated
02 -
1/2 teaspoon of coarse kosher salt
03 -
1 pound of mochiko (sweet rice flour)
04 -
2 teaspoons of leavening agent like baking powder
→ Wet Ingredients
05 -
2 cups of milk (any type works)
06 -
1 stick of melted unsalted butter (8 tablespoons), plus extra for the pan
07 -
2 teaspoons of pure vanilla
08 -
4 eggs, large in size
09 -
1 unsweetened coconut milk can (13.5 ounces)
→ Topping
10 -
Flaky salt to sprinkle on top, optional
11 -
1/2 cup of coconut shreds, unsweetened
# Instructions:
01 -
Preheat the oven to 350°F and move a rack to the center slot. Spread butter or oil on a 9x13-inch pan and melt down the stick of butter.
02 -
In a big mixing bowl, stir together mochiko, sugar, salt, and baking powder using a whisk.
03 -
Take a medium-sized bowl and whisk together the eggs, milk, and vanilla until smooth.
04 -
Combine wet with the dry components by stirring them together with a wooden spoon. Then mix in the melted butter and coconut milk to make it smooth and creamy.
05 -
Transfer the mixture to the greased baking dish. Gently bang the dish on the counter to pop any trapped air bubbles.
06 -
Scatter shredded coconut over the batter evenly. Sprinkle some flaky salt if you want, but be gentle so you don't mess up the batter.
07 -
Bake in the oven for about 60-70 minutes, or until the surface turns golden and it feels firm in the middle.
08 -
Let it rest on a cooling rack for roughly an hour. Cut it into 20 rectangles using a buttered plastic knife, so it doesn't stick.
# Notes:
01 -
A plastic knife is less likely to stick when cutting.
02 -
Sweet rice flour is also called mochiko or glutinous rice flour.
03 -
If your knife sticks, add a little oil or butter to it.