Butter Mochi

[nverland]

Butter Mochi
8-12 servings

Ingredients

1 (16-oz) box of Mochiko brand glutinous rice flour
2 c sugar
2 tsp baking powder
1 tsp 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 tsp vanilla extract

Directions

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