Description
A chewy, buttery dessert that’s an easy mix between pound cake and brownies, bringing a unique Japanese twist to your dessert table.
Ingredients
Main Ingredients
- 2 cups mochiko (sweet rice flour) (Do not substitute with regular rice flour.)
- 1.5 cups granulated sugar (Brown sugar can be used as an alternative.)
- 1 can coconut milk (13.5 oz, full-fat) (Make sure to use full-fat coconut milk for better texture.)
- 2 tsps baking powder
- 4 large eggs
- 0.5 cups unsalted butter, melted (Salted butter can be used, reduce added salt if using.)
- 1 tsp vanilla extract
- 1 cup regular milk
- 1 pinch salt (Optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, combine the mochiko flour, sugar, baking powder, and salt (if using).
- In another bowl, whisk the eggs, then add coconut milk, regular milk, vanilla extract, and melted butter. Mix well.
- Stir the wet ingredients into the dry ingredients until combined. Don’t worry if the mixture is a little lumpy.
- Pour the batter into the prepared baking pan.
Baking
- Bake for 50-60 minutes or until the top is golden brown and a toothpick comes out clean. Edges should feel slightly bouncy.
Cooling and Serving
- Allow the butter mochi to cool before slicing into squares.
- Serve plain or dusted with powdered sugar, enjoy with fresh berries or with tea or coffee.
Notes
For variations, try swapping vanilla for almond extract, adding coconut shreds, or matcha. Let the melted butter cool to avoid scrambling the eggs. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Snack
- Cuisine: Japanese