Coconut Butter Mochi The Best Recipes

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Coconut Butter Mochi

"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
• 1/2 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
• 1/4 cup butter, melted

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H45M

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-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.

Notes :

• Low-fat coconut milk and low-fat milk can be used in place of full-fat coconut milk and whole milk. This recipe can be baked in two 8-inch baking dishes instead of one 9x13-inch baking dish.

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