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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits. Ingredients:
3 1/2 cups sweet rice flour (mochiko) |
2 1/2 cups white sugar |
2 tablespoons baking powder |
5 eggs |
1 teaspoon coconut extract |
1 teaspoon vanilla extract |
2 cups milk |
1 (14 ounce) can coconut milk |
1/2 cup melted butter |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
2. Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain; scrape into the prepared baking dish, and smooth the top.
3. Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.
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