Hawaiian Butter Mochi

Yield: 9x13" Pan / 24 servings

Category: Confections

Cuisine: Hawaiian

Reference: Bigger Bolder Baking

Main Recipe

Ingredients

• 450g Mochiko flour, sweet glutinous rice flour
• 454g Granulated sugar
• 1½ tsp Baking powder
• ½ tsp Salt
• 4 large Eggs, at room temperature
• 450ml Whole milk, at room temperature
• 400ml Coconut milk
• 115g Butter, melted
• 2 tsp Vanilla extract

Steps

1. Preheat the oven to 180°C (356°F). Butter a 9x13" pan and line with parchment paper.
2. In a large bowl mix together the 450g mochiko flour, 454g granulated sugar, 1½ tsp baking powder, and ½ tsp salt.
3. Whisk in the 4 large eggs, 450ml whole milk, 400ml coconut milk, 115g butter, and 2 tsp vanilla extract until the batter is smooth. To ensure that there are no lumps, pour the mixture through a sieve and directly into your prepared pan.
4. Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
5. Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.