Buttery Coconut Mochi (Print Version)
# Ingredients:
→ Base Items
01 -
2 cups white sugar
02 -
1 pound sweet rice flour (mochiko)
03 -
1/2 teaspoon sea salt
04 -
2 teaspoons leavening agent (baking powder)
→ Liquid Add-Ins
05 -
13.5 oz can of plain coconut milk
06 -
2 cups any kind of milk
07 -
1 stick (8 tbsp) melted, unsalted butter + extra for greasing
08 -
2 teaspoons vanilla flavoring
09 -
4 large eggs
→ Top Layer
10 -
Optional: flaky sea salt
11 -
1/2 cup coconut (unsweetened, shredded)
# Instructions:
01 -
Preheat oven to 350°F with the rack at the center spot. Grease a 9x13-inch pan with butter or oil. Melt the butter in a separate dish.
02 -
Toss together mochiko flour, white sugar, raising agent, and kosher salt in a big mixing bowl.
03 -
Using a medium-sized bowl, mix the eggs, both milks, and vanilla extract until smooth.
04 -
Slowly stir the wet mix into the bowl with the dry ingredients using a wooden spoon. Stir in melted butter and coconut milk last, mixing well so it’s smooth with no lumps.
05 -
Transfer the batter into your greased baking pan. Lightly shake the pan on your counter to pop any trapped air bubbles.
06 -
Evenly spread shredded coconut on top of the batter. Add a pinch of optional flaky salt, but don’t press down or mix.
07 -
Bake in the oven till the surface is golden and firm—this takes about 60 to 70 minutes.
08 -
Let it sit on a cooling rack until fully cooled, which might take an hour. Cut into 20 bars using a buttered plastic knife to keep it from sticking.
# Notes:
01 -
A buttered plastic knife works best to avoid sticking when slicing.
02 -
Sweet rice flour is also called mochiko or glutinous rice flour.
03 -
If the knife sticks while cutting, rub more butter or oil on it.