Butter Mochi

Ingredients

• 230 grams (about 1 1/2 cups or 8 or ounces) sweet glutenous rice flour

• 1 teaspoon baking powder

• A pinch of salt

• 2 eggs

• 100 grams (about 1/2 cup) granulated sugar

• 1 (13.5 ounce) can of unsweetened coconut milk

• 2 teaspoons vanilla extract

• 3 tablespoons unsalted butter, melted and cooled

Preparation

1. Preheat the oven to 350 ºF (180 ºC). Butter a 9x9 cake pan and then line with parchment paper.

2. In a medium bowl whisk together 230 grams of sweet glutenous rice flour, 1 teaspoon baking powder, and a pinch of salt.

3. In the bowl of a stand mixer with the whisk attachment, mix together 2 eggs and 100 grams of granulated sugar until the mixture lightens in color. This should happen after about 3 minutes on medium-high speed. Add your can of unsweetened coconut milk, 2 teaspoons of vanilla extract, and 3 tablespoons melted unsalted butter and mix on medium-high for 3 minutes until well incorporated. Then scrape down the sides of the bowl.

4. Sift the flour mixture into the stand mixer. Then whisk until the batter is completely smooth.

5. Pour the batter through a fine mesh strainer into the prepared cake pan. Smooth out the batter then tap it on the counter several times to get the bubbles out.

6. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes. You will know it is done when it is golden and crackled. The center of the butter mochi should bounce back when pressed on. When it is done, remove it from the oven and let it cool completely. Once cooled, remove the butter mochi from the pan cut it into your desired size. Store in an airtight container at room temperature.

Notes

• Yield: ~ 12 mochi bars