Easy Classic Hawaiian Butter Mochi

• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

454 grams (1 pound) sweet rice flour

2 cups sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter, melted

2 cups milk (any type, I use almond milk)

4 eggs

1/2 tablespoon vanilla extract

1 can unsweetened coconut milk (13.5 oz)

1/2 cup shredded coconut, unsweetened

Instructions

Preheat the oven to 350°F (175°C).

In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and kosher salt.

In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, and coconut milk until smooth.

Pour the wet ingredients into the dry ingredients and stir until fully combined, and there are no chunks. The batter will be slightly runny—this is normal.

Grease a 9×13-inch baking pan with oil to prevent sticking. Pour the batter into the pan.

Sprinkle the shredded coconut evenly over the top of the batter.

Bake for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the butter mochi to cool before slicing into squares and serving.