Hawaiian Butter Mochi

Ingredients

1 box (16 oz/450 g) Mochiko Flour (sweet glutinous rice flour)

2 cups (16 oz/454 g) granulated sugar

1 ½ teaspoons baking powder

½ teaspoon salt

4 large eggs, at room temperature

2 cups (16 fl oz/450 ml) whole milk, at room temperature

1 can (13 fl oz/400 ml) coconut milk

½ cup (4 oz/115 g) butter, melted

2 teaspoons vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C). Butter a 9x13-inch (23x33 cm) baking pan and line with parchment paper. Set aside.
2. In a large bowl mix together the sweet rice flour, sugar, baking powder and salt.
3. Whisk in the eggs, milk, coconut milk, butter and vanilla extract until the batter is smooth. To ensure that there are no lumps, pour the mixture through a sieve and directly into your prepared pan.
4. Bake for 50-60 minutes or until golden on top. Set aside to cool down completely.
5. Cut into 24 squares with a sharp knife. Store in an airtight container at room temperature for up to 2 days. Serve warm with whipped cream or vanilla ice-cream if desired.

https://www.biggerbolderbaking.com/hawaiian-butter-mochi/