Soft Butter Mochi (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 teaspoon of salt that's kosher
02 -
2 cups granulated sugar
03 -
2 teaspoons baking powder
04 -
1 pound of mochiko (sweet rice flour)
→ Wet Ingredients
05 -
A 13.5-ounce can of unsweetened coconut milk
06 -
4 large eggs
07 -
2 teaspoons of vanilla flavoring
08 -
2 cups of milk, any kind works
09 -
8 tablespoons (1 stick) melted unsalted butter, plus some extra for the pan
→ Topping
10 -
1/2 cup unsweetened shredded coconut
11 -
Optional flaky salt for a hint of flavor
# Instructions:
01 -
Turn your oven to 350°F, and move a rack to the center. Grease a 9x13-inch baking dish with butter or oil. Melt that stick of butter now too.
02 -
Grab a large bowl and whisk together the mochiko, sugar, salt, and baking powder until it's all blended nicely.
03 -
In a smaller bowl, beat the eggs, milk, and vanilla together until smooth.
04 -
Add the wet bowl's contents to the dry ingredients. Mix them up using a wooden spoon until combined. Stir in the melted butter and coconut milk until the batter turns silky smooth.
05 -
Pour your mixture into the greased pan. Gently tap the dish on your counter to release any bubbles hiding in there.
06 -
Sprinkle the shredded coconut over the top evenly. If you'd like an extra touch, carefully add a little flaky salt.
07 -
Place the dish in the heated oven and bake for 60–70 minutes, or until the top looks golden and it feels firm to the touch.
08 -
Let it rest on a cooling rack for about an hour. Once fully cooled, cut it into 20 squares using a greased plastic knife to keep it from sticking.
# Notes:
01 -
A plastic knife works best to stop sticking while slicing.
02 -
Sweet rice flour is often labeled as mochiko at the store.
03 -
Coating your knife with oil or butter helps if pieces stick.