Hawaiian Butter Mochi
A rich, subtley sweet, and wonderfully simple tropical dessert
- time:
•15 min prep
•60 min baking - tools: •measuring cups
•spoons
•9x13in baking pan - diet: gluten-free
- serving: 24 slices
- 2 cups whole milk
- 2 cups granulated sugar
- 1 box Mochiko flour
- 1 can coconut milk
- 4 large eggs
- 3/4 cup softened butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1Preheat oven to 350, butter pan and line with parchment paper
- 2Add sugar into the whole milk, mix, then sift your flour into the mix.
- 3Add coconut milk, eggs, butter, baking powder, and vanilla extract, then mix.
- 4Pour into prepared pan. Bake for 60 minutes or until top is golden brown.
- 5Let cool completely, then cut into squares. Store in an airtight container for up to 2 days.
- 6Bake for 60 minutres or until top is golden brown.