Butter Mochi
From the kitchen of Jenne Stabbert
INGREDIENTS
½ cup butter (1 cube)
2 ½ cup white sugar
1 box Mochiko Flour
1 tsp baking powder
1 tsp vanilla extract
4 large eggs
1 (12 oz) can coconut milk
2 cups milk (must be 2% OR homogenized)
Pinch of salt if butter is not salted
2 ½ cup white sugar
1 box Mochiko Flour
1 tsp baking powder
1 tsp vanilla extract
4 large eggs
1 (12 oz) can coconut milk
2 cups milk (must be 2% OR homogenized)
Pinch of salt if butter is not salted
DIRECTIONS
- Heat oven to 350 degrees
- Soften the butter at room temperature
- Cream the butter and sugar
- Add Mochiko, baking powder, vanilla, eggs, coconut milk, 2% milk
- Blend on medium speed until smooth
- Pour into glass or foil 9x13 pan
- Bake for 1 hour
- Use a plastic knife to cut mochi after it is cooled.