I’ve been making this Hawaiian butter mochi since I was a teenager. Adapted from a decades-old recipe from the now-defunct (endless sob) Gourmet Magazine, it’s the best (and easiset) butter mochi I’ve had to this day. Go ahead, try it. Don’t say I didn’t warn you.
- 3 cups (1 pound) mochiko (sweet rice flour)
- 2 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 (14 oz) cans coconut milk
- 5 eggs
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Put oven rack in middle position and preheat oven to 350F degrees.
- Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
- Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cook cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.