Butter Mochi Treat (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups white sugar
02 -
1/2 teaspoon kosher salt
03 -
2 teaspoons baking powder
04 -
1 pound mochiko (glutinous rice flour)
→ Wet Ingredients
05 -
4 large eggs
06 -
2 teaspoons vanilla essence
07 -
1 stick (8 tablespoons) melted unsalted butter (plus extra for greasing)
08 -
2 cups of any milk you like (whole, low-fat, etc.)
09 -
1 can (13.5 ounces) of plain coconut milk (unsweetened)
→ Topping
10 -
A sprinkle of flaky salt (this is optional)
11 -
Half a cup of shredded coconut (unsweetened)
# Instructions:
01 -
Move the oven rack to the mid-level and heat to 350°F. Use some butter or oil to coat a 9x13-inch baking dish. Melt the butter.
02 -
In a big mixing bowl, combine the mochiko, sugar, baking powder, and kosher salt. Give it a good whisk to mix them up.
03 -
Grab another bowl (medium size) and whisk the milk, eggs, and vanilla together until it’s all smooth.
04 -
Stir the wet mixture into the dry bowl using a wooden spoon until everything’s blended well. Toss in that melted butter and the coconut milk, and mix until the batter is smooth and everything’s combined nicely.
05 -
Pour your batter into the greased dish. Gently tap the pan on your counter to pop any air bubbles.
06 -
Spread the shredded coconut across the top evenly, being careful not to mess up the batter underneath. Sprinkle some flaky salt if you want.
07 -
Pop it in the oven and bake for 60-70 minutes, or until the top is beautifully golden and the cake is set.
08 -
Leave the cake to cool completely on a wire rack for about an hour. Cut it into 20 pieces using a buttered plastic knife to keep the cake from sticking.
# Notes:
01 -
It’s easier to avoid sticking if you use a plastic knife instead of a metal one.
02 -
Mochiko flour is also called sweet or glutinous rice flour.
03 -
You can grease the knife with a little butter or oil if it sticks while cutting.