These pillowy and chewy bites of buttery sweet rice cakes affectionately called Butter Mochi are so good I want to cry. Another great Hawaiian snack or dessert that has made its way onto the top of my summer hit list. The best thing about this recipe (besides how it tastes) is that it is so easy and can be made just using one bowl.
It contains coconut milk and unsweetened shredded coconut sprinkled over the entire pan but both the sweetness and coconut flavors are subtle and mild. Be sure to use glutinous rice flour. I highly recommend the Mochiko brand which is readily available at most Asian supermarkets.
Butter Mochi
Ingredients
- 4 large eggs
- 2 tsp vanilla
- 2 cups milk
- 1 lb Mochiko sweetened rice flour
- 2 cups sugar
- 2 tsp baking powder
- 8 tbsp melted butter (1 stick)
- (1) 13.5 oz can of full fat coconut milk
- 1/2 cup unsweetened shredded coconut
- 1 pinch salt
- 1 tbsp cooking oil spray to grease the pan
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Combine wet ingredients (eggs, milk, coconut milk, melted butter, vanilla) and sugar into a large bowl. Mix using a whisk until well combined.
- Sift in the dry ingredients (rice flour, baking powder, salt) and mix until just combined (do not overmix).
- Grease a large 10x15 baking pan with cooking oil spray or using a basting brush and oil.
- Pour mixure into the baking pan then sprinkle the shredded coconut all over the top.
- Bake for about 1 hour or until a toothpick inserted into the middle of the pan comes out clean.
- Let cool for about 30 minutes before serving.
