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Ingredients

3 ½ cups sweet rice flour (mochiko) 2 ½ cups white sugar 2 tablespoons baking powder 5 eggs 1 teaspoon coconut extract 1 teaspoon vanilla extract 2 cups milk 1 (14 ounce) can coconut milk ½ cup melted butter

Nutrition Info

255.6 calories carbohydrate: 41.2 g cholesterol: 50.5 mg fat: 9 g fiber: 0.2 g protein: 3.9 g saturatedFat: 6.1 g servingSize: - sodium: 174.2 mg sugar: 22.1 g transFat: : - unsaturatedFat: : -

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Whisk the rice flour, sugar, and baking powder together in a mixing bowl.
Beat the eggs, coconut extract, and vanilla extract in a mixing bowl until the eggs are smooth. Whisk in the milk, coconut milk, and melted butter until incorporated. Stir in the flour mixture a little at a time until no lumps remain, scrape into the prepared baking dish, and smooth the top.
Bake in the preheated oven until the mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

2 dozen pieces

This is a great recipe for butter mochi if you like the coconut flavor without the chewy coconut bits.