Butter Mochi

By Mark “Gooch” Noguchi

Courtesy of Hawaiian Airlines

Ingredients

1 lb mochiko sweet rice flour

1 tsp baking powder

1 ½ cups sugar

1 stick (4 oz) butter, unsalted, melted

1 Tbsp pure vanilla extract

2 cups whole milk

5 eggs, room temperature

1 can (15 oz) coconut milk

Directions

Preheat the oven to 325 degrees.

In a mixer with a paddle attachment mix mochiko, baking powder and sugar together.

Pour in the melted butter and blend until the mixture resembles wet sand.

Mix the vanilla into the whole milk and pour into the butter mixture.

Add the eggs one by one. Then mix in the coconut milk.

Pour into a greased cake pan, cover with foil and bake for 1 hr. Check after 45 minutes by inserting a cake tester. The tester should come out moist but with no raw clumps of batter attached.

Let cool, preferably overnight. Butter mochi is best after resting.

ENJOY!

Recipe edited by Sarah Burchard