Butter Mochi

Combine Dry Ingredients

• In a large bowl, whisk together the mochiko sweet rice flour, granulated sugar, baking powder, and salt.
• Ensure the mixture is well-combined and free of any lumps.

Mix in Wet Ingredients

• Create a well in the center of the dry ingredients. Add the lightly beaten eggs, melted butter, coconut milk, whole milk, and vanilla extract.
• Whisk from the center outwards, gradually incorporating the dry ingredients, until the batter is completely smooth.
• Scrape the bottom and sides of the bowl to ensure everything is mixed in, but be careful not to overmix.

Bake the Mochi

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 55 to 65 minutes. The mochi is done when the top is a deep golden brown, the edges are crispy and pulling away from the sides of the pan, and a toothpick inserted into the center comes out clean.

Cool Completely (Crucial Step)

• Remove the pan from the oven and place it on a wire rack.
• Let the butter mochi cool completely in the pan, which will take at least 2-3 hours. Do not rush this step.
• Cutting it while warm will result in a sticky, gummy texture instead of the desired chewiness.

Cut and Serve

• Once fully cooled to room temperature, use the parchment overhang to lift the mochi out of the pan.
• Use a plastic knife or a sharp knife lightly coated in neutral oil to cut into 24 squares.
• Serve at room temperature and enjoy the unique chewy texture.