Hawaiian Butter Mochi

Ingredients

• 4 oz unsalted butter (melted & cooled slightly)
• 2 cup granulated sugar (400 g)
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 1 can evaporated milk (12 oz)
• 1 can unsweetened coconut cream (or coconut milk, 13.5 oz)
• 1 box of Mochiko (16 oz)
• 2 teaspoon baking powder
• 1 cup unsweetened shredded coconut (80 g)
• Extra butter for pan

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Brush some melted butter all over a 9”x13” baking pan and set aside.

3. 3

   Add melted butter and sugar to a large mixing bowl (or the stand mixer bowl) and mix well to combine.

4. 4

   Add vanilla, eggs, evaporated milk, coconut cream and beat until smooth.

5. 5

   Stir in mochiko and baking powder and mix until completely smooth.

6. 6

   Fold in the shredded coconut.

7. 7

   Pour the mixture into the prepared pan and bake for about 50 minutes (or longer if necessary) until the top is golden brown and a toothpick inserted in the middle comes out mostly clean with just a few crumbs attached.

8. 8

   Allow to cool completely before cutting and serving.

9. 9

   Sprinkle toasted coconut flakes over the top if desired.