Hawaiian butter mochi

65 mins
Serves 1
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Directions

  1. 1Preheat oven to 350° F.
  2. 2Preheat oven to 350° F.
  3. 3Preheat oven to 350° F.
  4. 4In a medium bowl, whisk together the glutinous rice flour, sugar, and baking powder.
  5. 5In a medium bowl, whisk together the glutinous rice flour, sugar, and baking powder.
  6. 6In a medium bowl, whisk together the glutinous rice flour, sugar, and baking powder.
  7. 7In a large bowl, add the coconut milk.
  8. 8In a large bowl, add the coconut milk.
  9. 9In a large bowl, add the coconut milk.
  10. 10Add the whole milk to the large bowl.
  11. 11Add the whole milk to the large bowl.
  12. 12Add the whole milk to the large bowl.
  13. 13Add 4 eggs to the large bowl.
  14. 14Add 4 eggs to the large bowl.
  15. 15Add 4 eggs to the large bowl.
  16. 16Add vanilla extract to the large bowl and whisk to combine.
  17. 17Add vanilla extract to the large bowl and whisk to combine.
  18. 18Add vanilla extract to the large bowl and whisk to combine.
  19. 19Slowly add in dry mixture into the wet, about 2/3 cup at a time, mixing well before adding more.
  20. 20Slowly add in dry mixture into the wet, about 2/3 cup at a time, mixing well before adding more.
  21. 21Slowly add in dry mixture into the wet, about 2/3 cup at a time, mixing well before adding more.
  22. 22Whisk in the melted butter until the batter is smooth and thin with no clumps.
  23. 23Whisk in the melted butter until the batter is smooth and thin with no clumps.
  24. 24Whisk in the melted butter until the batter is smooth and thin with no clumps.
  25. 25Pour batter into a parchment lined 9x13 baking dish.
  26. 26Pour batter into a parchment lined 9x13 baking dish.
  27. 27Pour batter into a parchment lined 9x13 baking dish.
  28. 28Sprinkle with shredded coconut.
  29. 29Sprinkle with shredded coconut.
  30. 30Sprinkle with shredded coconut.
  31. 31Bake for 1 hour and 5 minutes.
  32. 32Bake for 1 hour and 5 minutes.
  33. 33Bake for 1 hour and 5 minutes.
  34. 34Let cool for at least an hour before slicing.
  35. 35Let cool for at least an hour before slicing.
  36. 36Let cool for at least an hour before slicing.

Ingredients

  • 1 bag (16 oz) glutinous rice flour
  • 1 bag (16 oz) glutinous rice flour
  • 1 bag (16 oz) glutinous rice flour
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 2 cups granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 can coconut milk
  • 1 can coconut milk
  • 1 can coconut milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 stick (1/2 cup) melted butter
  • 1 stick (1/2 cup) melted butter
  • 1 stick (1/2 cup) melted butter
  • shredded coconut
  • shredded coconut
  • shredded coconut

Equipment

ovenmedium bowllarge bowlwhiskmeasuring cupsbaking dish

Tips

  • For a crispy top, sprinkle with shredded coconut.
  • Let cool for at least an hour before slicing.