Ingredients

• 8 tbsp. (1 stick) Unsalted Butter 

• 1 lb. (1 box) Mochiko Flour (sweet or glutinous rice flour)

• 2 cups Sugar 

• 2 tsp. Baking Powder 

• ½ tsp. Salt 

• 2 cups Milk (any fat %)

• 4 Large Eggs

• 2 tsp. Vanilla Extract 

• 1 can (13.5oz) Unsweetened Coconut Milk

• ½ cup Unsweetened Shredded Coconut (optional for topping)

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Preparation

• Pre-Heat Oven to 350F. Grease desired pan (9x13) or cupcake pan. 

• Melt butter in the microwave or stovetop

• In a large mixing bowl, mix Mochiko Flour, Sugar, Baking Powder, and Salt

• In a separate medium bowl, mix Milk, Eggs, and Vanilla Extract until well combined. 

• Pour wet ingredients in with the dry ingredients and stir until well combined. Add melted butter and Coconut Milk until fully to and smooth. 

• Pour mixture into greased pan or cupcake pan, tap the pan on the counter to pop any air bubbles. 

• Sprinkle Shredded Coconut on top. 

• Bake for 60-70 minutes or until golden brown and middle is no longer liquidy. 

• Set pan on wire rack to cool completely allowing the Butter Mochi to settle for 1 hour or more prior to serving. 

 

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