Hawaiian Butter Coconut Baked Mochi

Name: Hawaiian Butter Coconut Baked Mochi
Total time: 75 min
Ingredients: 2 Egg; ¾ cups Sugar; 2 cups Coconut milk; ¼ cups Butter, melted; 1 tsp Vanilla; 8 oz Flour; ½ tsp Baking powder

By Vicky Pham · 75 min

Ingredients

Egg2
Sugar¾ cups
Coconut milk2 cups
Butter · melted¼ cups
Vanilla1 tsp
Flour8 oz
Baking powder½ tsp

Instructions

Heat the oven to 350°F (175°C). Butter an 8×6-inch baking pan, then line the bottom and sides with parchment paper.
In a large bowl, whisk together the eggs, sugar, coconut milk, melted butter and vanilla until well combined.
Stir in the mochiko flour and baking powder, then pour the batter into the prepared pan.
Bake for 1 hour and 25 minutes, or until the top is golden.
Let the mochi cool completely, then lift it out of the pan using the parchment paper.
Cut into 12 squares with a sharp knife.

Summarized from Vicky Pham's video. Watch it for the details.

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