Butter mochi is actually a coconut rice cake made with butter. It is a very "Hawaiian" snack, combing coconut milk, Japanese Mochiko (rice flour) and of course butter! Butter mochi can be an acquired taste. My ex-husband didn't really care for the soft chewy texture of any rice cakes. Since I grew up in Asia, it is very similar to some of the Nonya sweets my Auntie #4 used to make. Whenever I was homesick, butter mochi is the comfort food I would go to.
1 box (16oz) Mochiko (Rice Flour)
1 cup sugar
1 stick butter (4 ozs) melted
1 15oz can of coconut milk
1 13oz can of evaporated milk
2 tsp baking powder
1 tsp vanilla
1 cup Shredded unsweetened coconut for topping (optional)
Preheat oven to 350.
Spray or butter a 9x13 pan, set aside
In a large bowl, combine sugar and eggs
Pour in the box of Mochiko
Add baking powder
Pour in the can of coconut mlik
Add evaporated milk and water.
Blend in butter and vanilla
Pour the batter into the prepared pan
Sprinkle with shredded coconut. Bake at 350 for 60 mins
Check for doneness by inserting a toothpick in the center. If the toothpick pull out clean, it's done!
The bar will puff up when remove from the oven
Let it cool.
Cut into bar size and serve!