Butter Mochi

My apologies.  I wanted post this before I got too busy.  I'll do the write up in a little while if I'm able to.  I'll also try to do something with the photo.  Thanks for your patience and understanding.

Butter Mochi

1 stick unsalted butter, melted
1 1/2 cups superfine sugar*
1 box (16 ounce) mochiko flour
1 can (12 ounce) evaporated milk + 1/2 cup water
1 can (13.5 ounce) coconut milk
4 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract

**NOTE**

You can use up to 2 1/4 cups sugar without increasing the volume of the liquid ingredients.  It all depends on how sweet you want the mochi to be.

Add one stick unsalted butter to a microwave safe bowl and melt in microwave for 30 seconds.  Add sugar and mix until well combined.  Add vanilla extract, then add eggs, one at a time.  Mix until well incorporated.  Add in mochiko flour and baking powder, and continue to mix.

Combine evaporated milk and water in a separate bowl.  Whisk to blend.  Add to mochiko mixture in 2 parts, mixing well between addtions.  Next add in coconut milk,  whisking until well blended.

Pour mixture into a 9” x 13” pan and bake for one hour at 350F.  Promptly remove from oven, and let cool completely.  To serve, cut into 1“ x 2” bars.

Topped with shredded coconut if desired.

Comments

[Rhoda]

Hi, just wanted to say I've made this recipe several times. It is very reminiscent of my Japanese mother's version she'd make when I was a little girl. I use salted butter and it comes out just fine. However, I'd stick to the 1.5 cups of sugar. I tried 2 cups and it was way too sweet.

[Lisa J.]

Thank you for posting this recipe! I have been looking for one for a long time. Made it yesterday and, oh my goodness, it is soooo good!!! Reminds me of when I was a kid in Hawaii, or should I say small kid time? :) Thanks for the variation, with or without coconut milk. I have some friends that won't/can't have it. This is a winner and have been told by the family that I can make it anytime I want!