Chewy Hawaiian Butter Mochi

Servings: 12

Ingredients

Dry Ingredients:

• 3 cups Mochiko sweet rice flour
• 1 ½ cups sugar
• 1 ½ teaspoons baking powder
• pinch salt

Wet Ingredients:

• 13.5 oz lite coconut milk
• 1 ½ cup water
• 7 Tablespoons butter melted
• 3 large eggs
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 375 degrees F.
• In a large bowl, combine the dry ingredients in a bowl and whisk out any lumps. In a separate bowl, combine all wet ingredients in a bowl and whisk until smooth.
• Add the wet ingredients to the dry ingredients and whisk together until smooth.
• Pour the mixture into a well greased nonstick muffin pan or mini loaf pan and bake for 40 – 45 minutes until the edges and surface turn a golden brown. If baking in a 9 x 9 baking dish, bake for 1 hour.
• Remove them from the pan and set them on a wire rack to cool before serving. Be sure to let them cool completely to firm up and get a chewy mochi texture.

ORIGINAL recipe: Drive Me Hungry