Description
This recipe has less sugar and fat than most butter mochi recipes. Baking for 90 minutes seems a lot, but it makes the crust nice and crispy. Extra coconut flavor from coconut milk and coconut flakes for coconut lovers!
Ingredients
- 1 pound sweet rice flour (mochiko)
- 1 pound white sugar
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 (14 ounce) can coconut milk
- 10 ounces milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes
- ¼ cup butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix together mochiko
- white sugar
- brown sugar
- and baking powder in a large bowl.
- Whisk coconut milk
- milk
- eggs
- and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
- Bake in the preheated oven until set and golden on top
- about 1 1/2 hours.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 12