Follow these steps for perfect results
Mochiko Sweet Rice Flour
sifted
Sugar
Baking Powder
Ground Cinnamon
optional
Evaporated Milk
Coconut Milk
Eggs
Vanilla
Butter
melted
Preheat oven to 350 degrees Fahrenheit.
Grease a 13x9x2 inch baking pan.
In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon (if using).
Mix the dry ingredients well to combine.
In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla extract.
Mix the wet ingredients well.
Create a well in the center of the dry ingredients.
Pour the wet ingredients into the well.
Stir until just combined, being careful not to overmix.
Stir in the melted butter until fully incorporated.
Pour the batter into the prepared baking pan.
Tap the pan gently on the counter to release any trapped air bubbles and settle the batter evenly.
Bake for 45-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the butter mochi cool completely in the pan for at least 2 hours before cutting into squares.
Serve at room temperature.
Expert advice for the best results
For a richer flavor, use brown butter.
Add toasted coconut flakes for extra texture.
Cool completely before cutting for cleaner slices.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Cut into squares and arrange neatly on a plate.
Serve warm or at room temperature.
Dust with powdered sugar.
Enhances the nutty flavor.
Provides a refreshing contrast to the sweetness.
Discover the story behind this recipe
A popular treat in Hawaiian culture, often served at parties and gatherings.
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