Baked Butter Mochi

Name: Baked Butter Mochi
Yield: Makes Sixteen 2-inch [5-cm] squares
Cuisine: American
Ingredients: ¾ cup plus 2 tablespoons [210 ml] coconut milk; 1⅓ cup [185 g] mochiko (sweet rice) flour; 1 teaspoon baking powder; ½ teaspoon kosher salt; 1 cup [240 ml] whole milk; Soft whipped cream or ice cream, for serving; ¼ cup [55 g] unsalted butter, melted; 2 large eggs; ½ cup [100 g] white sugar; 1 tablespoon vanilla extract

Preparation info

Makes
Sixteen
2 inch squares

Difficulty
Medium

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

Pete barred me from competing any more because I got too emotional. I was too competitive. I spent a lot of money doing it. The displays got bigger. Turntables, dry ice, speakers . . . I had to win. And Pete had to build it all. Just like now. It got to be a lot. So I compete just for us now.

Ingredients

1 cup [240 ml] whole milk
¾ cup plus 2

Americas
United States
Dessert
Vegetarian

Method

Lightly grease a 9-by-9-inch [23-by-23-cm] square baking dish and preheat the oven to 350°F [180°C].

In a large bowl, whisk together the milk, coconut milk, eggs, and vanilla until combined.

In a separate bowl, sift together the sugar, mochiko flour, baking powder, and