The Best Butter Mochi

Name: The Best Butter Mochi
Total time: 95
Yield: 30
Ingredients: 1 (16 ounce) box mochiko (sweet rice flour); 2 cups white sugar; 2 teaspoons baking powder; ¼ teaspoon ground cinnamon (Optional); 3 eggs; 2 teaspoons vanilla extract; 1 (14 ounce) can coconut milk; 1 (12 fluid ounce) can evaporated milk; ½ cup unsalted butter, melted and cooled

Recipe by AsianHawaiiGirl from allrecipes.com

Dessert 2 Hr. 35 Mins.

Ingredients

30 servings

•

1 (16 ounce) box mochiko (sweet rice flour)
•

2 cups white sugar
•

2 teaspoons baking powder
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¼ teaspoon ground cinnamon (Optional)
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3 eggs

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2 teaspoons vanilla extract
•

1 (14 ounce) can coconut milk
•

1 (12 fluid ounce) can evaporated milk
•

½ cup unsalted butter, melted and cooled

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch pan.
Mix mochiko, sugar, baking powder, and cinnamon together in a large bowl.
Whisk eggs and vanilla extract together in a small bowl.
Mix eggs into the mochiko mixture. Pour in coconut milk and evaporated milk; mix well. Fold in melted butter until batter is smooth.
Pour batter into the greased pan. Tap pan on a flat work surface to settle the batter.
Bake in the preheated oven until top is golden brown, about 50 minutes. Let cool before slicing, about 30 minutes.