Butter Mochi
PROCESSED⏱ Prep: 15min
🔥 Cook: 70min
👥 Serves: 9
Ingredients
- vegetable oil spray
- 2 cups sweet rice flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 cup whole milk
- 1 cup canned unsweetened coconut milk
- 2 large eggs
- 1½ teaspoons vanilla extract
- 6 tablespoons unsalted butter, melted
- ½ cup sweetened shredded coconut
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside of 8-inch square metal baking pan well with vegetable oil spray.
- In large bowl, whisk together sweet rice flour, sugar, baking powder, and salt. In second large bowl, whisk together milk, coconut milk, eggs, and vanilla until smooth.
- Add flour mixture to milk flour mixture and whisk until well combined. Add melted butter and whisk until smooth.
- Pour mixture into greased baking pan. Gently tap pan on counter a few times to release any air bubbles. Sprinkle shredded coconut evenly over top.
- Carefully place baking pan in oven (be careful not to jiggle pan too much so coconut flakes do not sink into batter). Bake until coconut topping is golden brown and cake appears firm and dry, 1 hour to 1 hour and 10 minutes.
- Use oven mitts to remove baking pan from oven and place on cooling rack (ask an adult for help). Let cake cool completely in pan, about 2 hours.
- Remove cake from baking pan. Transfer cake to cutting board, cut into pieces, and serve.