Butter Mochi

Mochi is a Japanese sticky rice cake that has Chinese, Filipino, and other Asian counterparts. Because of its rich Asian culture, Hawaii is a hotbed of hundreds of varieties of the dessert.

A favorite of mine has always been butter mochi, and I've been trying to perfect mine for a while now. The best butter mochi is moist, soft and chewy, with a slightly crisp edge. Mochiko (or mochi flour) is glutinous rice flour, and can be found in most grocery stores in the Asian food section. Mochi will keep for a few days. Do not freeze or refrigerate mochi, as it will dry out and harden.

Butter Mochi
1 pound mochiko
2 cups sugar
2 tablespoons baking powder
2 cups milk
1/2 cup butter, melted
5 eggs, beaten
1 teaspoon vanilla
1 can coconut milk

In large mixing bowl, combine dry ingredients. Add in remaining ingredients. Mix with wire wisk until batter is smooth. Pour into well-greased 9x13 inch pan. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Cool and cut into squares with a plastic knife.