coconut butter mochi

This is my go-to choice whenever I'm assigned to bring something to a potluck or any other event or gathering: bouncy, chewy, coconut-y butter mochi! Butter mochi is a popular Hawaiian dessert, and the coconut milk that's included in this recipe adds a nice tropical scent. It's sooo easy to make and sooo sweet and yummy. I'll admit that it's probably not the healthiest dessert (I mean, butter is literally in the name), but I can assure you that it's most definitely a crowd-pleaser ~

Ingredients you'll need:

1 box (16 oz) of Mochiko (Sweet Rice Flour)
1 stick of unsalted butter
2 cups of white sugar
4 eggs
1 teaspoon of vanilla extract
1 teaspoon of baking powder
1 can (12 oz) of evaporated milk
1 can (13.5-14 oz) of coconut milk

You'll also need one mixing bowl and one 9" by 13" baking pan. Make sure to preheat your oven to 350 degrees Fahrenheit. Grease your pan with either some melted butter, PAM, or cooking oil.

All you gotta do is just mix everything together! But here's the right order:
  1. Melt your stick of butter, and then stir it with the sugar until it's completely combined.
  2. Add in the eggs one at a time as you stir, and then add in the vanilla.
  3. Next will be the dry ingredients: the rice flour and baking powder.
  4. After that's all mixed well, stir in the two cans of milk.
  5. Once the batter's consistency is like that of the photo right above (don't be alarmed, it'll be very liquid-y), pour your mixture into the pan and bake for one hour.

Remove from oven, let cool, and then cut into little squares! You now have a warm batch of squishy butter mochi that'll become an immediate favorite amongst your friends and family. Make sure to give away most of it—or else, you're going to end up scarfing down the whole thing on your own because it's just too good!
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